Slice tomatoes thick and top with kosher salt, extra-virgin olive oil, fresh basil and a warm, crunchy baguette to soak up the extra olive oil.
Slice tomatoes for a BLT on sourdough toast using extra-thick bacon, fried crispy with arugula and spicy mayo.
Make tomato salsa using chopped red onions, cucumbers, cilantro, jalapeños, kosher salt, limes and olive oil. You can also add fresh corn kernels right from the cob as well as black beans..
Make tomato & grilled cheese on thick crusted bread with fresh basil.
Toss tomatoes with white navy beans in a salad with sliced celery, cucumbers, extra-virgin olive oil, salt, cracked pepper, fresh chopped parsley, basil and fresh lemon juice. You can even toss in canned tuna. If you don't want to boil fresh beans, use canned and rinse them gently but well.
Grilling tomatoes brings out the sweetness of the fruit. Cut the tomato in half, drizzle with extra-virgin olive oil, sprinkle with kosher salt, fresh-cracked pepper and grill for at least five to six minutes face down until grill marks can be seen.
Serve it over a crostini or your favorite bread toasted or grilled with a chunk of fresh Parmesan cheese for a great appetizer. The grilled tomatoes are also delicious on grilled fish with added extra-virgin olive oil and some capers.
Don't forget to top your favorite sandwiches with a thick slice of tomato, including, of course, grilled burgers.
Here's how I make my own sundried tomatoes .
To do this, cut plum Rosa tomatoes in half lengthwise and place them skin side down on a baking sheet. Drizzle with extra-virgin olive oil, kosher salt and cracked pepper, and bake for five to seven hours on very low heat in the oven (200 degrees). Store in a glass jar with airtight lid. Add more olive oil before storing to cover the tomatoes. They'll keep for thee months in the refrigerator.
