Monday, December 31, 2012

A Taste of Summer in the Cold of Winter

Don't you just miss garden tomatoes in the middle of winter? Tomatoes from the store never quite compare with the ones you can grow on the vine...but when it is this cold outside, you will take whatever you can get, right?

So, buy some tomatoes and remember the warmer days...

Marinated Tomatoes with Lemon and Summer Savory


3 tomatoes, cut into 6 wedges (about 1 pound)
1/4 cup fresh lemon juice
1 teaspoon sugar
1 teaspoon extra virgin olive oil
1/2 teaspoon chopped fresh or 1/4 teaspoon dried savory
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 garlic clove, minced


Place the tomato wedges in a medium bowl.

Combine lemon juice and remaining ingredients, stirring with a whisk. Pour dressing over tomatoes; toss gently to coat. Let stand 1 hour, stirring occasionally. Serve with a slotted spoon.

4 servings (1 serving equals 1/2 cup)

Nutrition information: 40 calories, 1.4 g fat, 1.1 g protein, 7.1 g carbohydrate, 1.5 g fiber, 0.0 mg cholesterol, 0.4 mg iron, 153 mg sodium, 16 mg calcium

Source: Cooking Light, May 2005. You can find it online here.

Notes: I had never tried savory before this. It pairs beautifully with the tomatoes. This is a quick, easy, and tasty side dish.

Beefsteak Tomato Salad


3 tablespoons red wine vinegar
3 tablespoons olive oil
1 shallot, minced
2 teaspoons capers, rinsed and coarsely chopped
3 ripe beefsteak tomatoes
Coarse salt and ground pepper


In a small bowl, whisk together red wine vinegar and olive oil; stir in shallot and capers.

Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.

Source: Martha Stewart, July/August 2005 Everyday Food Magazine. Recipe can be found here.

Easy "Baked" Tomatoes


4 tomatoes, halved crosswise
1/4 cup Kraft Balsamic Vinaigrette Dressing
1/4 cup Kraft grated Parmesan cheese


Heat grill to medium heat.

Place tomatoes, cut-sides up, in disposable foil pan. Drizzle with dressing; sprinkle with cheese.

Place pan on grill grate; cover with lid.

Grill 15 minutes, or until tomatoes are softened and cheese is lightly browned.

Oven Directions:

Heat oven to 350 degrees F. Place tomato halves, cut-sides up, in 13x9-inch baking dish. Top with dressing and cheese. Bake 15-20 minutes or until tomatoes are soft and cheese is lightly browned.

Recipe notes: You can sprinkle 1 tbsp. chopped fresh basil or parsley before grilling as directed. Prepare using Kraft sun-dried tomato vinaigrette dressing.

Source:, recipe found here.

1 comment:

  1. I will have to look for the recipe. Hope I still have it. :) The summer savory tomatoes were yummy and very easy. Nice alternative to Caprese when you are on a tight budget and can't afford the fresh mozarella.