Summertime is tomato time, in the store, at the farmers’ markets, and in our own gardens. We love these luscious, ripe beauties straight off the vine, in salads, or with pasta. We love them stuffed and sliced and roasted. We just can’t get enough of their fresh summer taste. The Oxford Dictionaries tells us that while technically a fruit, a tomato is properly considered a vegetable in cooking circles. We don’t care – fruit or veggie – tomatoes rise to the very top of our must have lists, especially in the summertime.
First lets start with a couple of helpful tomato tips. If your recipe calls for peeled tomatoes, Chef Perry Perkins of Haute Mealz shows his quick and easy way to slip a ripe tomato out of its skin.
Cutting cherry or grape tomatoes for salads can take a lot of time when you do them one by one. This easy kitchen hack shows you how to cut them all at once, like a kitchen ninja! Check it out!
Sometimes the very simplest preparations can be the most satisfying. This classic Italian dish – Pan con Tomate – from Caroline Kaufman reminds us that basics like ripe tomatoes, olive oil, garlic, and bread can create the perfect summer meal.
And speaking of simplicity, these Caprese-style Mediterranean Cheddar Skewers are a fun way to enjoy the great taste of tomatoes, basil and Cabot cheddar. Salad on a stick – what a festive take on a great dish!
We couldn’t have a tomato roundup without including a pasta recipe and this one from our friends at Dreamfields is a real favorite. The name says it all – Creamy Broccoli, Tomato & Cheddar Linguine really is creamy – and Dreamy – but this is a lightened up version that is loaded with fresh veggies and uses evaporated milk and Cabot Sharp Light Cheddar for loads of flavor with less fat.
Here at Cabot, we’re big fans of stuffed tomatoes. Weather you like yours stuffed with more veggies, ground meat, and something even simpler – herbs, breadcrumbs and cheese – a summer tomato only gets better when it’s filled with goodness. Check out this recipe for our popular Cheddar Stuffed Tomatoes!
The combination of thinly sliced tomatoes, fresh rosemary and onions make for a divine dish. Add some Parmesan cheese and finish with a bit of balsamic vinegar and softened butter, pop in the oven and…voila! This Parmesan Tomato Gratin from Running to the Kitchen will make it to your table again and again!
Now here’s a clever – and delicious – combination of great tastes from Vanilla Sugar Blog. This Tomato, Cheddar, and Walnut Salad is just right as a side salad or on a fresh, crusty roll. This recipe calls for a dollop of mayonnaise. We tried it with the same amount of Cabot Plain Greek-Style Yogurt and it was amazing!
We’ll end this Roundup with one of our most Pinned recipes – Grilled Eggplant with Tomatoes and Melted Cheddar. Grilling weather is also tomato weather and this low carb, gluten-free recipe makes a great appetizer. A larger portion is a perfect vegetarian main course.
There you have it. No matter how you slice them – or serve them – ripe, juicy summer tomatoes make for satisfying, healthy meals fresh from the garden!