Using fresh summer tomatoes

Kyle’s Kitchen

We sure have been getting some good tomatoes lately and I’m sure you are too. Here are some recipes using fresh tomatoes. The first one came from my friend Jody Morris, and she said it was delicious. Jody said she added garlic and fresh lime juice to this recipe. Sounds like it would be good spread on good, toasted bread.

Whipped Cottage Cheese with Marinated Tomatoes 16 oz cottage cheese 1/4 cup crumbled feta cheese 2 tbsp olive oil 2 cups chopped tomatoes 1/4 cup chopped parsley 1/4 cup chopped basil 3 tbsp olive oil 1/2 tsp salt 1/4 tsp pepper In a food processor, combine the cottage cheese, feta cheese and olive oil. Blend until smooth.

In a separate bowl, mix the tomatoes, chopped parsley, chopped basil, olive oil, salt and pepper (and garlic and lime juice). Let the mixture marinate for 15 minutes.

To ser ve, spoon the blended cottage cheese onto a plate and top with the marinated tomato mixture. —kwc— I have made this one and it is delicious on a hot day.

Fresh Summer Tomato Sauce

2 large ripe tomatoes, peeled and seeded 4 tbsp olive oil 1/4 cup chopped basil leaves 1/4 cup chopped scallions 1 tbsp chopped fresh oregano 2 cloves garlic, minced 1/4 tsp kosher salt, or to taste Fresh ground pepper, to taste Fresh grated Parmesan, for garnish Dice tomatoes and combine with 1 tbsp of the olive oil. Add remaining ingredients, except Parmesan, and toss to blend. If using same day, cover and let sit until serving time. If not using the same day, cover and refrigerate. Bring to room temp before using. To serve, taste for seasoning and add remaining 3 tbsp olive oil. Toss with hot, warm or cold pasta and sprinkle with Parmesan.

—kwc— I think I may have given you this recipe before, but I can’t remember. If I did, my apologies, but it is totally worth it. I made this for a July 4th pool party 10 years ago and it was a big hit.

I have always had at least one non-raw-onion-eating person in my life and still do. I’m sure I probably used green onion instead of red, but either is fine. The recipe doesn’t say to chill but I did before serving.

Summer Tomato, Corn, Crab and Avocado Salad

12 oz lump crab meat 1 pint grape tomatoes, cut in half (or any kind of tomato, chopped) 1 avocado, diced 2 hot peppers such as serrano or jalapeños, diced fine (seeds removed for mild) 1-1/2 cups roasted corn kernels 1/3 cup chopped red onion 2 limes (juice of) or more to taste 1 tsp olive oil 2 tbsp chopped cilantro Salt and fresh pepper to taste In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper.

Let them marinate at least five minutes to mellow the flavor of the onion.

In a large bowl combine chopped crab meat, avocado, tomatoes, hot pepper and corn.

Combine all the ingredients together, add cilantro and gently toss.

Adjust lime juice, salt and pepper to taste.