3 Ways with Tomatoes~

Vertical Salad-Slice an assortment of tomatoes (red, yellow, heirloom) and layer them in a stack. Place some arugula leaves on the plate and drizzle with extra virgin olive oil. Sprinkle with fresh herbs (basil, thyme, or dill are good choices), salt and pepper.

Roasted Grape Tomatoes-Toss a pint of grape tomatoes with 1 Tbsp olive oil and a sprinkle of salt and pepper. Transfer to a baking pan and roast in a 425 degrees oven for 7-10 mins. until skins start to split. Sprinkle with chopped basil or mint.

Fresh Salsa- Combine 5 plum tomatoes (about 1lb) chopped, 1/2 cup each chopped fennel and red onion, 1 packed Tbsp each chopped basil and cilantro, 1 Tbsp seeded and chopped jalapeno, 1 Tbsp each olive oil and orange juice, and 1/2 tsp orange zest in a large bowl. Season with salt and pepper.