Tomatoes

Chilled Sun Gold Soup

2 pints Sun Gold tomatoes

2 shallots, diced

3 tbs chardonnay vinegar or champagne vinegar plus sherry vinegar

2 tsp diced Serrano chili optional

2 tbs olive oil

1 avocado, diced

1 tbs chopped basil or cilantro

Put tomatoes in heavy saucepan with tight-fitting lid with half the shallots ½ tsp salt, and 1 cup water. Cook over med-high heat. Soon you’ll hear the tomatoes popping, Don’t let the tomatoes scorch, add a little water. Lower heat and cook, covered for 25 minutes.

Run tomatoes through a food mill, you’ll have about 2 cups. Chill then taste for salt.

Before serving, combine the remaining shallots in a bowl with the vinegar, chili, avocado, and herbs. Season with salt and pepper. Spoon soup into small cups, top with garnish.

 

Heirloom Tomato Salad

Place in a shallow bowl:

1 ½ lbs heirloom tomatoes in mixed colors, cut larger ones in wedges, cut cherry tomatoes in half

½ lb cucumbers cut in chunks (peel unless skin is thin)

½ c thinly sliced red onion

16 kalamata olives

12 fresh basil leaves

4 oz feta cheese

Add dressing: 4 tbs olive oil, 2 tbs red wine vinegar, 1 clove garlic minced, salt to taste

Parmesan Tomatoes
4 tomatoes, sliced
4 Tbs mayo (or less)
4 Tbs parmesan
1 Tbs brown mustard
1 tsp oregano
1 tsp basil
¼ c shredded mozzarella
Arrange tomato slices on a baking sheet.  Mix remaining ingredients except cheese and spread on tomatoes.
Top with cheese. Bake at 350 for 15 minutes, serve hot.