Fresh homegrown tomatoes … the jewels of summer

It's difficult to think anything but pleasant thoughts while eating a homegrown tomato.”

Lewis Grizzard

There are few things more versatile, or summer-centric, than fresh homegrown tomatoes and I am thrilled that peak tomato season – which runs from May to October – is finally upon us.

In addition to their versatility, they are beneficial too. Research has shown that they offer protection for brain, heart and gut health. Considered a vegetable though actually a fruit, tomatoes are also a good source of nutrients like vitamin C, potassium and antioxidants. They may be eaten both raw and cooked.

If you find yourself with an abundance of tomatoes this year, you may can them whole, slow-roast them, dehydrate them, freeze them, make marinara sauce, make salsa, make a tomato puree, make tomato juice or just eat them raw with some salt and pepper.

Tomatoes that are perfectly ripe and ready to eat should be stored on the kitchen counter at room temperature away from direct sunlight. Some say that placing them upside will keep them plump and juicy.

Today I’m sharing what I consider to be some good old standby recipes that will spotlight your fresh tomatoes. These include “Corn and Tomato Salad,” “Baked Tomato Slices,” “Cucumber and Tomato Salad” and my favorite, “Caprese Salad.” I hope you enjoy!

Corn and Tomato Salad

From Family Circle Magazine

• 2 ½ lbs. heirloom tomatoes
• ¼ tsp. salt
• 3 ears cold grilled corn
• 3 teaspoons fresh lime juice
• 2 tablespoons avocado or olive oil
• 2 teaspoons agave or light honey
• Flaky sea salt
• Crumbled queso fresco or feta
• Cilantro, torn

Slice tomatoes about ¼ inch thick. Place on a paper towel-lined baking sheet; sprinkle with salt. Cut corn from cobs.

Arrange tomato slices on a platter and sprinkle with corn.

Whisk lime juice, oil and agave. Drizzle over salad. Top with sea salt, cheese and cilantro.

Baked Tomato Slices

From allrecipes.com

• Olive oil, divided, or as needed
• 1 large tomato, cut into ½ -inch-thick slices
• 1 sprig fresh rosemary, leaves stripped and finely chopped
• 1 clove garlic, minced
• Salt and ground black pepper to taste

Preheat oven to 350 degrees. Brush baking sheet with about 1 tablespoon olive oil.

Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.

Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.

Cucumber and Tomato Salad

By Rachael Ray

• ½ English or seedless cucumber, diced
• 2 vine-ripe tomatoes, diced
• Handful flat-leaf parsley, chopped
• ½ medium red onion, chopped
• 2 tablespoons red wine vinegar, a couple of splashes
• 3 tablespoons extra-virgin olive oil, eyeball it
• Salt and pepper

Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

Caprese Salad

From foodnetwork.com

• 1½ pounds vine-ripened tomatoes, cored
• 1 pound fresh mozzarella
• ¾ to 1 teaspoon fine sea salt or fleur de sel
• Freshly ground black pepper
• ⅓ cup packed basil leaves, torn or cut into thin strips
• ¼ cup extra-virgin olive oil

Slice the tomatoes and cheese into ¼- inch thick slices. Arrange the salad on a serving platter or individual plates in an alternating pattern, with two to three slices of tomato for every piece of cheese. Season with the salt and pepper to taste. Scatter the basil leaves over the top and drizzle with the oil. Serve at room temperature.