if you are like me you planted some tomato plants months ago, tended to them and awaited their first little ones to grow. i planted 14 to be exact. 4 cherry plants, 5 roma plants, and 5 celebrity tomato plants. well, now that they are here. i’ve been eating them quite literally for breakfast lunch and dinner. and, i’m more than thrilled to. there is something about picking a fruit or vegetable steps from your door and eating it up when it’s still warm from the sun.

so, with all my tomatoes. i’ve been making all sorts of things to use them. i really should just can them, but i need to borrow my mom’s equipment and i just never have gotten around to it.

i’ve made zucchini tomato “stir fry” with onions and garlic over rice, and pasta. many, many times.. the mr. asked it it was my new favorite dish, and indeed it is. i’ve made salsa, brushetta, tomatoes with fresh mozzarella cheese and basil, tomatoes with feta cheese and basil with vinaigrette, spaghetti sauce, blt’s.. you name it.

here are a few i remember to take pictures of along with recipes: enjoy, you tomato lovers! {tomato/basil bruschetta} – found on cooks.com 1 loaf of crusty french bread – baguette
5 medium tomatoes, chopped
2-3 cloves minced garlic
juice from 1/2 lime
1/4 cup extra virgin olive oil
1 cup freshly grated parmesan cheese
1 tablespoon fresh basil chopped
salt and pepper

mix tomatoes [juice and all], garlic, oil, lime juice and 3/4 c parmesan cheese [reserve rest for late], basil, and salt and pepper to taste.allow to stand for several hours to marinate. slice bread at and angle and brush one side with olive oil and broil in oven on each side until browned. [really watch, since they burn fast]spoon mixture onto bread, and top with reserved parmesan. broil until cheese has just melted.serve immediately.{good ol’ fashion BLT}
check out the size of my tomato. i just needed one slice to cover the whole piece of bread. i that wasn’t even my biggest tomato.toasted bread
B- acon
L- lettuce
T- omatoa little self explanatory. i like my with a nice dose of mayo and s + p! {pico de gallo– salsa} 4 medium tomatoes, chopped
2-3 jalapeno peppers, chopped
1/2 red onion, chopped
1/2 red pepper, chopped
2-3 cloves garlic, minced
juice of 1 lime
1 cup cilantro leaves, chopped
1 tsp salt [or to taste]
1/2 tsp pepper [or to taste]
waterchopped all and add to a bowl. put a little water half way up the salsa.serve with chips.
*and even better the next day, we use it to make a yummy omelet or a top fish. yum!{tomato, mozzerella, and basil salad}

sliced tomatoes
sliced fresh mozerella cheese
basil
olive oil
sugar
s + p

arrange overlapping and drizzle with olive oil, sugar, s + p, and balsamic vinegar if you like.

and, last. i’m making this soup as we speak. [so, i’m using stephanie’s pic via stephmodo, hope that’s ok] should be good. i’m thinking of picking up some havarti cheese so i can make some yummy grilled cheese sandwiches to go with it. my mouth is watering…find the recipe here.via stephmodo———————-so, i’ve shared some tomato delights with you….. now please, let me hear yours. any good recipe involving tomatoes. because, really i have a million.