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Old March 18, 2008   #16
RosaDawn's Avatar
Join Date: Feb 2008
Location: Indiana
Posts: 70

Nothing like a good sliced tomato layered with slices of mozzarella,a good amount of freshly chopped basil thrown on and a good drizzle of olive oil.My favorite summer snack.
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Old April 21, 2008   #17
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Join Date: May 2007
Location: Lake Waccamaw NC
Posts: 19

I found this recipe in Southern Living Magazine a few years back


1 baguette
1/4 cup mayo
3 oz. cream cheese, softened
2 TBS chopped fresh basil
1/4 tsp salt, divided
1/4 tsp pepper, divided
4 plum tomatoes, sliced

Cut baguette into 16 slices
mix together mayo, cream cheese, basil, 1/8 tsp salt, 1/8 tsp pepper.
Spread cheese mixture on baguette slices, top with tomatoes, sprinkle with remaining salt and pepper.
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Old December 4, 2008   #18
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Location: Shelton, WA
Posts: 126

I just discovered a wonderful snack, my new favorite. I don't know who is the star of this show, the tomato or the chanterelle mushrooms.

chop and sautee 3 large chanterelle caps in butter with 1 minced garlic clove and 1 tablespoon of minced onion. I mince them because I like the flavor but I don't like biting into chunks of onion and garlic. Sautee for approx. 10 minutes or until dark brown.

Slice tomato of your choice and place 1 slice on one half of a split potato roll. Top with enough chanterelles to generously cover, sprinkle with crumbled feta cheese and top with the other half of the roll. Smash it down so nothing falls out and enjoy your sandwich/snack.
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Old January 5, 2009   #19
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Default Sun Dried Tomato & Olive Pate (tamponade)

If I have to go to something and bring food, this is what I always take.
Sun Dried Tomato & Olive Pate (tamponade)
Makes 2 cups
1/2 cup oil-packed sun-dried tomatoes
1/2 cup minced black olive (I use Kalamara Olives but I have also used plain black in a pinch)
8 ounces cream cheese, softened
1/4 cup butter
1/2 cup grated Parmesan cheese
1 clove of garlic
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon salt
Combine sun-dried tomatoes, cream cheese, butter, Parmesan cheese, garlic, oregano, basil, thyme and salt in a food processor container. Process until mixed, scraping side of container occasionally. Add olives, process just until mixed. I use a small, decorative jello mold sprayed with *Pam Chill for at least 4 hours. Invert onto serving platter. Serve with Kashi or other brand sun-dried tomato crackers
Chill, covered, for 4 hours or longer.
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Old January 6, 2009   #20
Join Date: Oct 2008
Location: So. California
Posts: 178

Corona Barb, I just found a version of your Cherry Bomb recipe at Epicurious as "Lemon-Vodka Cherry Tomatoes With Dill."

Cherry Bombs is a much better name. A few of these babies should get anyone quite bombed!

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Old January 16, 2009   #21
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Location: Ontario, Canada
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Thanks everyone, there are some really yummy recipes on here.
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Old January 17, 2009   #22
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Default Tomato & Tomatillo Guacamole

12 Servings

  • 3 avocados - peeled, pitted, and mashed
  • 3 tomatillos, husked and chopped
  • 1 red onion, finely chopped
  • 3 roma (plum) tomatoes, seeded and chopped
  • 1 tablespoon lime juice
  • 1 teaspoon red pepper flakes
  • 3 drops hot pepper sauce
  • salt and pepper to taste
  1. In a medium bowl, mix avocados, tomatillos, red onion, roma tomatoes, and lime juice. Season with red pepper flakes, hot pepper sauce, and salt and pepper. Cover, and refrigerate at least 45 minutes before serving.
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Old August 13, 2011   #23
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Location: Southwestern Ontario, Canada
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Rustic Tomato and Basil Pie With Garlic Mayo
The Washington Post, August 12, 2009

• Course: Appetizer
• Features: Fast
In advance of a visit from her dad, Warrenton resident Kenna Cuomo pulled together this crostata-like pie from ingredients she had on hand. She says putting the garlic mayonnaise on the dough before baking is key.
Serve as appetizer wedges with a dollop of the garlic mayonnaise, or cut larger wedges and serve with a salad for a main-course meal.
Leftover garlic mayonnaise can be refrigerated in an airtight container for 1 week.
8 appetizer servings or 4 main-course servings
• 1/2 cup good-quality low-fat mayonnaise
• 1 medium clove garlic, minced or grated
• Juice of 1/4 or 1/2 lemon (1 tablespoon)
• Kosher salt
• Freshly cracked black pepper
• 2 to 3 large tomatoes, cored and cut into slices slightly thinner than 1/2 inch
• 1 9-inch store-bought pie crust , preferably the rolled, refrigerated kind
• About 10 whole basil leaves
• Extra-virgin olive oil, for drizzling

Position a rack in the lower third of the oven; preheat to 425 degrees. Line a rimmed baking sheet with parchment paper or a silicone liner.

Whisk together the mayonnaise, garlic and lemon juice in a small bowl. Season with salt and pepper to taste.
Lightly season the tomato slices on both sides with salt and pepper.
Spread the dough on the baking sheet. Brush 1 tablespoon of the garlic mayonnaise onto the surface, all the way to the edges. Arrange a layer of tomato slices in the center, leaving a 2-inch margin all around (it's okay if they overlap). Scatter half of the basil leaves on the tomatoes. Build a second layer of tomato slices and top with the remaining basil leaves. Fold the edges of the pie dough toward the center; they will not cover all of the filling. Use 1 tablespoon of the garlic mayonnaise to brush the folds of the pie dough on top. Drizzle about a teaspoon of the oil on the tomatoes and basil, then sprinkle with salt and pepper.

Bake for 35 to 40 minutes (start checking after 30 minutes), until the crust is golden brown. It's best to let the pie cool for about 30 minutes, so the tomato juices can settle. 

Cut the cooled pie into wedges and serve each with a dollop of the remaining garlic mayonnaise.

Recipe Source:
From Top Tomato 2009 finalist Kenna Cuomo of Warrenton.

146 calories, 9g fat, 3g saturated fat, 4mg cholesterol, 225mg sodium, 16g carbohydrates, 1g dietary fiber, 2g sugar, 1g protein.
Tested by Amanda Erickson for The Washington Post.
E-mail the Food Section at with recipe questions.
© 2010 The Washington Post Company
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Old August 13, 2011   #24
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Location: Southwestern Ontario, Canada
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Breton Bay Baked Oysters in Tomato Cups
The Washington Post, August 13, 2008
• Course: Side Dish
These are easy to prepare, and make a light summer dinner when served with a salad.
A 16-ounce container of shucked, select oysters is enough for this recipe; cut some of them in half to create the 24 pieces needed.
6 servings
• 6 large red tomatoes, cored then cut from the top to form 4 petal-like sections (not cut through to the bottom)
• 24 shucked raw oysters, drained
• 6 ounces fresh-picked or special-lump crabmeat
• 3 scallions, white and light-green parts, coarsely chopped
• 1 to 2 teaspoons hot pepper sauce, such as Tabasco
• 1 tablespoon Old Bay seasoning
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons low-fat or regular mayonnaise
• 1/2 cup blue cheese, crumbled
• Rosemary sprigs, for garnish
Preheat the oven to 400 degrees. Have ready a 9- by 13-inch baking dish.
If necessary, carefully trim a little of the bottoms of the tomatoes so they sit flat. Turn the tomatoes upside down and scoop out the seeds (to reduce the juiciness). Place the tomatoes in the baking dish and spread apart their "petal" sections, nesting 4 oysters between each of the petals.
Combine the crabmeat, scallions, hot pepper sauce to taste, Old Bay seasoning, lemon juice and mayonnaise in a medium bowl; mix well.
Divide the crab mixture among the oyster-stuffed tomatoes, covering the tops of them. Bake for 10 minutes, until warmed through, then remove from the oven and top the tomatoes with the blue cheese.
Increase the temperature to broil and return the baking dish to the oven, repositioning it on the top oven rack closest to the broiling element. Broil for 2 to 3 minutes, or just until the cheese has begun to melt but has not browned.
Use a skimmer or wide flat slotted spoon to transfer the tomatoes to individual plates. Garnish with the rosemary sprigs; serve immediately.

Recipe Source:
From Leonardstown, Md., resident Ellynne Davis.
148 calories, 7g fat, 3g saturated fat, 53mg cholesterol, 467mg sodium, 10g carbohydrates, 2g dietary fiber, n/a sugar, 12g protein.
Tested by David Hagedorn for The Washington Post.

E-mail the Food Section at with recipe questions.
© 2010 The Washington Post Company

Information per serving
Calories: 148
% Daily Values*
Total Fat: 7g 11
Saturated Fat: 3g 15
Cholesterol: 53mg 18
Sodium: 467mg 19
Total Carbohydrates: 10g 3
Dietary Fiber: 2g 8
Sugar: n/a
Protein: 12g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
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Old August 15, 2011   #25
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Location: Southwestern Ontario, Canada
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Grilled Sourdough Pizza with Tomato Pesto

This recipe is a cross between pizza and an open-faced sandwich. You'll get two times the flavor of tomatoes from both the raw fruit and the tomato pesto, which is made with tomato paste.

As when grilling traditional pizza dough, the bread is grilled on one side before any toppings are added. The bread then is flipped, topped, and returned to the grill to toast the second side. This ensures that both sides of the bread get the benefit of the grill.

Recipe courtesy of "High Flavor Low Labor" by J.M. Hirsch, copyright 2010. Used by permission of Random House. All rights reserved.

1⁄4 cup prepared pesto
2 tablespoons tomato paste
2 large, thick slices sourdough bread
Extra-virgin olive oil
2 medium tomatoes, thickly sliced
12-ounce ball fresh mozzarella, thickly sliced
1⁄4 cup sliced black olives
Ground black pepper, to taste
2 fresh basil leaves, thinly sliced

Yield: 2 Servings

Total: 30 minutes
Heat a grill to high.
In a small bowl, whisk together the pesto and tomato paste.
Drizzle both slices of the bread on both sides with olive oil. Grill the bread until it is lightly toasted on the bottom.
Remove the bread from the grill. Spread half of the pesto mixture over the toasted side of each slice of bread.
Top the pesto with tomato slices, then mozzarella slices and black olives. Season with pepper, then return to the grill.
Cover, reduce heat to low, and grill until the bottoms are toasted and the cheese has melted, about 10 minutes. Sprinkle with basil.
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Old August 28, 2011   #26
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Tomato Basil Pizza

Yield: 2 to 4 servings, two 8-inch pizza or one 12-inch pizza

1 can (10 ounces) refrigerated pizza dough or Basic Pizza Dough:
1 envelope (1/4 ounce or 2 1/4 tsp) active dry yeast
3/4 cup warm water (105 F to 115 F)
2 cups all-purpose flour
1 teaspoon salt

• Sprinkle yeast over water in a small bowl; stir to dissolve yeast.
• Let stand about 5 minutes.
• Stir in flour and salt to make a soft dough.
• Turn dough onto lightly floured surface.
• Knead until smooth and elastic, about 5 minutes, adding more flour if necessary.
• Shape into a ball.
• Place in a greased bowl; turn to coat.
• Cover and let rise in warm place until doubled in size, about 1 hour.

Yellow cornmeal
1 cup shredded Mozzarella Cheese
4 ripe seeded Italian plum tomatoes, sliced
1/2 cup fresh basil leaves
1/2 teaspoon Tabasco brand Pepper Sauce
Olive oil

• Preheat oven to 425 F.
• Prepare 12-inch round pizza crust according to package directions. Sprinkle two large baking sheets or jelly-roll pans with cornmeal.
• Punch down dough.
• Divide dough in half; roll or pat each dough piece into a 8-inch round if making pizza.
• Place on baking sheet.
• Dust crust with cornmeal ( about 2 tablespoons).
• Distribute Mozzarella Cheese evenly over crust.
• Layer with tomato slices and basil leaves.
• Drizzle with Tabasco
• Pepper Sauce and olive oil.
• Bake 15 minutes, or until crust is golden brown.
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