Tomato Recipes In Under 10 Minutes

Hot pan, a little oil, a bunch of cherry tomatoes or other small-ish specimens, a sprinkle of salt, a few shakes of the pan and voilà!

Layer, arrange, place – however, you want to do it – sliced tomatoes, sliced fresh mozzarella, and basil leaves on a plate or serving platter. Drizzle with extra-virgin olive oil, if you like, and sprinkle with salt.

Everyone knows tomatoes and basil are a natural combination (they grow together, they go together). Add a bit of super-fresh, tender sweet corn to the mix, however, and you have a sweet and crunchy salad. Toss chopped tomatoes and freshly cut sweet corn kernels with some sherry vinegar, season with salt and pepper if you like, and top with torn basil leaves or basil cut into elegant ribbons.

Tomatoes on the grill are a great way to enjoy summer's favorite vegetables, I mean fruit, I mean... tomatoes. In general, you want to use tomatoes that are firm when ripe, such as Early Girls or Brandywine tomatoes, for grilling.

In a large bowl combine several chopped tomatoes, a clove or two of minced garlic, salt, and pepper to taste. Add olive oil to coat tomatoes. Add hot pasta and toss to coat pasta. Add more olive oil, if you like.

Bits of fresh mozzarella can be added – they will get a bit melted and unctuous when tossed with the hot pasta. Red chile flakes, basil, oregano, chopped olives, and freshly shredded parmesan are all tasty additions as well.

Spread the best ricotta cheese you can find (sheep milk ricotta is my favorite) on a thick slice of artisan bread (any kind you like will work – ciabatta, hearty rye, honey whole wheat, walnut sourdough). Thickly slice a tomato and lay slices on top of the cheese. Sprinkle with sea salt, "gray salt," or fleur de sel.

Rub bread with cut garlic clove, rub bread with cut tomato - working the pulp into the bread, sprinkle with salt or top with prosciutto. Eat.

Make your own fresh salsa by tossed chopped tomato with your choice of the following: minced red onion, minced garlic, finely chopped jalapeño or serrano chiles. Add salt to taste. A splash of red vinegar can be tasty, too.

Toss chopped tomato and chopped avocado with a bit of vinaigrette or just lime juice. Serve with a sprinkle of chopped cilantro, if you like. Eat as is, serve on top of a bed of lettuce, or pair with shrimp or picked crab for a light lunch.

This is a surprisingly satisfying treat. Spread two hearty slices of your favorite sandwich bread with your favorite pesto (need a favorite? try this pesto recipe), top one pesto-ed slice with several meaty slices of tomato, sprinkle with salt, sandwich, and enjoy!

Tomato bruschetta is a wonderfully easy way to enjoy fresh, ripe, seasonal tomatoes. Play around with these as much as you like - add other chopped vegetables, try basil oil, use different herbs, add a bit of cheese - bruschetta are endlessly flexible just start with chopped tomatoes, a bit of olive oil, and a sprinkle of salt on some toasted (preferably garlic-rubbed) bread.

Bruschetta is traditionally made with stale bread and for good reason. When you toast up stale bread it's a bit harder, a bit more able to stand up to tomato juices and olive oil than is fresh bread.

Chop tomatoes, whisk dressing, drain chickpeas, toss together. Done!

Toss 2 chopped tomatoes, 1 peeled and chopped cucumber and 1 small chopped red onion with a bit of olive oil and red wine vinegar. Salt and pepper to taste.