All Things Tomato Part One

This year I went again with four potted tomato plants. With a string of warm weather days and lots of rain, the plants are thriving.  

Each day more and more cherry tomatoes ripen but the larger ones seem a bit slower. I have no shortage of tomato recipes that work great as a side for grilled entrees. So let's get the party with...  

Tomato Cucumber Herb Salad with Balsamic Vinaigrette is the perfect salad using the bounty of summer tomatoes, cucumbers and herbs. Recipe serves 2-4. Drizzle vinaigrette on salad just to moisten ingredients.
Ingredients:

• 5 large ripe tomatoes cut in chunks or 4 cups cherry tomatoes, halved  
• 1 whole large English cucumber, sliced in half lengthwise and sliced
• 1 cup red onion, diced
• Mixed fresh herbs chopped: parsley, basil and oregano to equal 1/4 cup
• 2 TB. traditional Dark Balsamic Vinegar, Fig Balsamic, Pomegranate Quince or Oregano Balsamic
• 1/2 teaspoon honey
• 1/2 teaspoon mustard
• 1/4 cup Extra Virgin Olive Oil, Tuscan Herb or Lemon Olive Oil
• 1/4 cup Feta crumbles or 1/3 cup herbed mozzarella balls (pearls) found in deli  
• Sea Salt and Pepper to taste

Directions:

• In a large bowl combine tomatoes, cucumbers, red onions and herbs. 
• In a screw top jar or blender mix balsamic vinegar, mustard, honey and olive oil.
• Season with sea salt and pepper to taste.
• Drizzle balsamic vinaigrette over the tomato cucumber mixture.
• Refrigerate salad for a minimum of an hour or up to 4 hours for best flavor.
• Add feta crumbles or herbed mozzarella balls right before serving.
  

Muffin Pan Tomato Appetizer

A new twist on the classic summer pie starts with puff pastry sheets and multi colored cherry tomatoes. It's an easy appetizer or serve as a main meal paired with soup or chili. Another twist added is a sprinkle of Everything Bagel Seasoning (either homemade or a Trader Joes  product)
Recipes makes 18 appetizers.

Ingredients:

• 1 (17.3-oz.) pkg. frozen puff pastry sheets, partially thawed
• 1/2 cup mayonnaise or Miracle Whip
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 10 oz. sharp Cheddar cheese, finely shredded (2 1/2 cups)
• 11 oz. multicolored cherry tomatoes (about 3 cups), halved
• 2 tablespoons torn fresh basil
• Parmesan cheese
• Everything Seasoning 

Directions:

• Preheat oven to 400 degrees and put 2 large pieces of wax paper on counter. Gently unfold both pastry sheets place on wax paper.  Spread 1/4 cup mayonnaise on each pastry sheet; sprinkle each with salt and pepper.
• Cut each pastry sheet into 9 (3-inch) squares using a pizza cutter. Gently press squares into 2 lightly greased muffin pans. Divide cheese and tomatoes among tarts. Sprinkle with Parmesan cheese and Everything Basil Seasoning.
• Bake until pastry is golden brown, about 18- 20 minutes. Let pastry cool in pans on a wire rack 5 minutes. Top with torn fresh basil. Serve immediately.