Welcome to Recipe Swap, a new series created to put a 21st century twist on the age-old practice of swapping recipes with friends and neighbors.
Last week, Patch asked its Facebook readers to share their uses for eggplant, and before that zucchini, red bell pepper and avocado. From avocado-based desserts to stuffed peppers and a dozen different grill options, readers offered up a variety of recipes used and loved by their own families.
This week we turn our attention to tomatoes – the tangy fruit that masquerades as a vegetable.
- Amy Lockard: Roast them under the broiler with olive oil, salt and pepper. Peel off the charred skins. Blend in blender with sautéed garlic and chopped fresh basil. Presto! Grilled tomato sauce.
- Stephanie Mabry-Kaiser: Salsa or Bruscetta.
- Kelly Masters: Make a huge tomato salad (think, in place of lettuce). Dice up cucs, green peppers, other bell peppers, broccoli, cauliflower, carrots, zuchini, onion, whatever other veggies you like. Top with a bit of feta cheese, some sunflower seeds or pinenuts and your favorite dressing... D-licous! If you have picky eaters, you can plate as you clean. Tomato for everyone then top different plates with the veggies they each like...
- Or slice and cover with goat cheese, thin slivers of onion, some cilantro (or parsley) if you like it, and balsamic.
- Vera Ivezic: Homemade canned tomatoes sauce to use thru winter
- Editor Jenny Whalen: Insalata Caprese using ripe tomatoes, fresh mozzarella cheese, fresh basil leaves, olive oil and salt and pepper to taste. Layer slices of mozzarella on top of slices of tomato. Chop up fresh basil leaves and scatter over the top with a drizzle of olive oil.
Try these suggestions and post your own in the comments below! What ingredient would you like us to look at next?