We love tomatoes! They are always a season favorite. Here  are a few easy ways to enjoy their incredible flavor.

Feta tomato salad:

Arrange sliced tomatoes on a platter and top with chopped or small leaves of fresh oregano and crumbled feta. Drizzle olive oil and balsamic vinegar on top and season with salt and pepper.

Slow-roasted tomatoes:

Cut tomatoes in half and put on a rimmed baking sheet, cut side up. Drizzle with olive oil and season with herbes de Provence, chopped garlic, salt, and pepper. Roast at 250° until shrunk by half but still juicy, about 8 hours. Serve on toasted baguette slices with fresh mozzarella.

Cherry tomato and garlic pan sauce:

Sauté cherry tomatoes in olive oil with garlic, salt, and pepper until tomatoes pop, 5 to 10 minutes. Toss with pasta.

Chopped Fresh Tomato Salsa:
Makes 1 1/2 cups
•    1/2 medium white onion, chopped
•    1 to 2 serrano peppers or 1 small jalapeno pepper, stemmed, seeded (optional), and finely chopped
•    2 small medium-red ripe round tomatoes or 4 to 5 plum tomatoes, chopped
•    2 to 3 tablespoons chopped fresh cilantro leaves
•    2 tablespoons freshly squeezed lime juice
•    Coarse salt

Directions
1.    Place onion in a fine mesh strainer and rinse under cold water. Shake off excess water and transfer to a large bowl. Add peppers, tomatoes, cilantro, and lime juice. Stir until well combined; season with salt. Cover and refrigerate until ready to serve.

Enjoy!

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, for grilling.

This recipe is as much a technique as a recipe, so feel free to experiment with additional flavors or sauces. A drizzle of sherry or balsamic vinegar or a dollop pesto are good places to start.

Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:

* 4 tomatoes
* About 1/4 olive oil (you will have some extra)
* Salt

Preparation:

1. Heat a charcoal or gas grill to medium-high heat (you can hold your hand about an inch above the grill for 3 to 4 seconds).

2. Cut tomatoes in half crosswise (along the “equator”). Lay cut-side-up on a large baking sheet or tray. Brush cut side with olive oil and sprinkle with salt. Lay oiled-side-down on the grill. Close lid if using a gas grill and cook until grill marks appear, about 5 minutes.

3. Brush other sides with oil and sprinkle with salt. Turn over, close lid on a gas grill and cook until grill marks appear on the other side, about 5 minutes. Serve hot or at room temperature.

Enjoy!