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Tomatoes 3

There are more ways to eat tomatoes than by themselves or in a salad.  Change up the uses and expand your taste buds.

How about a Drink?

Tomatoes 102

When you prep tomatoes you can core them with a knife. Some people enjoy wedges in their salads or on a platter with cheese. Another cut that works with this is slicing the tomatoes.

A trick for soft tomatoes is to roast them and freeze them for your tomato sauces. Core them and roast in a 350-degree oven for 13-15 minutes with olive oil and salt and pepper. I have also seen some with garlic and onion that enhance their use in sauces later.

Some Serving Suggestions

Here are 2 great tomato recipes that are considered traditionally Italian.

Caprese Salad

Use either cherry tomatoes with fresh mozzarella balls or larger tomato sliced with slices of fresh mozzarella cheese. Drizzle this with balsamic vinegar. Add some olive oil if you desire. Fresh basil leaves add a wonderful dimension to this dish.

Bruschetta  Salad

5 Roma tomatoes, diced small

1 clove garlic, finely chopped

4 Tbsp good extra-virgin olive oil – save another 1 Tbsp for serving

A Pinch of red pepper flakes

1/4 cup fresh basil leaves, cut them into ribbons

1 Tbsp balsamic vinegar

1/2 fresh baguette, sliced into 1/2-inch rounds (usually makes about 14 slices)

Preheat the oven to 350 degrees F. Combine the tomatoes, garlic, 3 tablespoons extra-virgin olive oil, red pepper flakes, basil and balsamic vinegar to a bowl. Next, season the mixture with salt and pepper. Slice bread and rest on a baking sheet in a single layer. Oven toast until the bread is golden brown (usually about 5 minutes). Top the toasted bread with tomatoes and drizzle with remaining extra-virgin olive oil right prior to serving.

Remember not to keep your tomatoes in the refrigerator. Always keep them at room temperature for the best taste!

If you loved this Tomatoes 3 blog, go back for my 1st installment, and 2nd Installment. You should also check out my Veggie blog, my Salsa blog, and my Gazpacho blog.

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