Bumper Crop Tomato Recipes

I love fresh, ripe tomatoes. I think the best way to enjoy a garden tomato is right out of the garden. But, you can eat only so many tomatoes while standing in the garden and a good year means a lot of tomatoes to try and use up. These tasty tomato recipes will help you use up your garden's bounty.

Delicious Cherry Tomato Salad

1 quart cherry tomatoes, halved

¼ cup vegetable oil

3 tablespoons vinegar

¼ cup minced fresh parsley

1 to 2 teaspoons minced fresh basil

1 to 2 teaspoons minced fresh oregano

½ teaspoon salt

½ teaspoon sugar

Place washed and sliced tomatoes in a shallow bowl. In a jar with a tight fitting lid, combine oil, vinegar, spices and sugar; shake well. Pour over tomatoes and refrigerate overnight. This salad looks lovely when served on a bed of lettuce.

Broccoli Tomato Cups

1 ½ cups soft bread crumbs, divided

1 cup grated Parmesan cheese, divided

6 to 8 medium tomatoes

2 cups chopped broccoli

1 cup shredded cheddar cheese

¾ cup mayonnaise

Salt and pepper to taste

Combine ½ cup bread crumbs and ¼ cup Parmesan cheese; set aside. Cut a thin slice off the top of each tomato; scoop out pulp and set aside. Place tomato cups upside down on paper towels to drain. Cook broccoli in boiling water until tender-crisp; drain. Chop the tomato pulp and place in a large bowl. Add broccoli, cheddar cheese, mayonnaise, salt, pepper, and remaining crumbs and Parmesan; mix gently. Stuff tomatoes and place in a greased 11 in. x 7 in. x 2 in. baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 375 degrees for 30 - 40 minutes.