Best 2 Best Fresh Tomato Recipes

Tomatoes are a versatile fruit that can be used in a variety of dishes, from salads to soups to sauces. When they're fresh, tomatoes are at their peak flavor, and there's nothing quite like biting into a juicy, ripe tomato. If you're lucky enough to have access to fresh tomatoes, there are endless possibilities for what you can make with them. This article will provide you with some of the best recipes for cooking fresh tomatoes, so you can enjoy their delicious flavor all season long.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST FRESH TOMATO SALSA

The Best Fresh Tomato Salsa image

Great with your favorite chips. Gets better as the flavors meld.

Provided by Cheryl Dressler

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 20m

Yield 40

Number Of Ingredients 9

Ingredients

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

BEST OF THE BEST TOMATO, BASIL, AND FRESH RICOTTA SANDWICH WITH

Best of the Best Tomato, Basil, and Fresh Ricotta Sandwich With image

From the 'Best of the Best 2008' Cook's Illustrated Cookbook. This recipe is adpated from the Gotham Bar & Grill Cookbook (New York City). This sandwich illustrates how much pleasure can be created with just a few drastically different ingredients. Juicy beefsteak tomatoes and fragrant basil leaves set against the bracing taste of tapenade and cool ricotta cheese - all within the confines of toasted bread. Each bite teases the tastebuds for a long expectant moment before the ingredients begin to register. Don't even think about making this sandwich outside of August or September, when tomatoes are at their juciest, plumpest peak. This sandwich is a great indulgence to bring to the beach, especially since it actually gets better after the flavors have had time to blend. The tapenade, a thick olive paste with anchoves and capers makes a great spread for sandwich and hors d'oeuvres. Salt-packed anchovies are found at Italian and Mediterranean grocers. They are superior to oil-packed canned anchovies. If necessary, substitute 2 oil-packed anchovey fillets for each salt-packed anchovy.

Provided by TxGriffLover

Categories Lunch/Snacks

Time 20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 14

Ingredients

8 large slice crusty sourdough bread or 8 large Italian bread, lightly toasted
1/2 cup tapenade (recipe follows)
2 large ripe beefsteak tomatoes, thickly sliced
2 tablespoons extra virgin olive oil
coarse salt and fresh ground white pepper
1/2 cup fresh ricotta cheese
12 large basil leaves
2 whole salt-packed anchovies
1 cup pitted kalamata olive
2 teaspoons capers, rinsed
1 teaspoon fresh lemon juice
1 teaspoon cognac or 1 teaspoon brandy
1 small garlic clove, minced
fresh ground white pepper

Steps:

For the tapenade, place the anchovies in a small bowl and cover with cold water. Let stand for 10 minutes to remove the salt. Drain.
Using a small knife, lift the anchovy fillets from their bones.
In a food processor, pulse the anchovy fillets with the remaining ingredients until coarsely chopped. Transfer to a small bowl and mix well. Serve at room temperature. Makes about 3/4 cup.
To make each sandwich, spread 1 toasted bread slice with 2 Tablespoons of tampenade.
Cover with a few overlapping tomato slices, drizzle with olive oil, then season with salt and pepper.
Spread with 2 Tablespoons fresh ricotta, season again with salt and pepper, then top with 3 basil leaves.
Top with another slice of toasted bread, then cut in half with a serrated knife.
Variations: Make this into an open-faced sandwich and serve with a bouquet of dressed salad greens. Substitute Roquefort cheese for the ricotta and leave out the tapenade.

Tips:

Choose ripe, flavorful tomatoes: The quality of your tomatoes will make a big difference in the taste of your dish. Look for tomatoes that are deep red and have a firm texture.
Use a variety of tomatoes: Different types of tomatoes have different flavors and textures. Try using a combination of cherry tomatoes, plum tomatoes, and beefsteak tomatoes to create a dish with a complex flavor.
Don't overcook your tomatoes: Tomatoes are delicate and can easily become mushy if they are overcooked. Cook them only until they are softened and slightly charred.
Add some acidity: A little bit of acidity can help to brighten up the flavor of tomatoes. Add a squeeze of lemon juice, a splash of vinegar, or a pinch of salt to your dish.
Season your tomatoes well: Salt, pepper, and garlic are all essential seasonings for tomatoes. You can also add other herbs and spices to taste, such as basil, oregano, or thyme.

Conclusion:

Tomatoes are a versatile ingredient that can be used in a variety of dishes. They are a good source of vitamins and minerals, and they can help to boost your immune system. With their sweet and tangy flavor, tomatoes are a great addition to any meal. So next time you're looking for a healthy and delicious ingredient, reach for a tomato!