Fresh from the vine and bursting with flavor, there's nothing like a summertime tomato at the peak of freshness. Of the bushels we gather from our garden, many of them are eaten simply sliced with salt and pepper. But what to do with the rest? That's where this week's collection comes in!
From ripe tomato salads and tomato cocktail to fresh pasta and fried green tomatoes, we're sharing some of our best-loved tomato recipes. While we love a good BLT, there are so many more ways to savor one of the best things of summer.
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Party-perfect finger food, these little nibbles from Quick & Easy Family Favorites are going to be a sure-fire hit at your next potluck or get-together.
24 to 30 cherry tomatoes
16-oz. pkg. bacon, crisply cooked and crumbled
2 T. fresh parsley, chopped
1/2 c. green onions, finely chopped
3 T. grated Parmesan cheese
1/2 c. mayonnaise
Cut a thin slice off the top of each tomato. If desired, cut a thin slice from bottom of each tomato so they'll stand upright. Scoop out and discard tomato pulp; place tomatoes upside-down on a paper towel to drain for 10 minutes. Mix bacon and remaining ingredients in a small bowl; stuff tomatoes. Serve immediately, or chill up to 2 hours. Makes 2 to 2-1/2 dozen.