5 Tomato Dishes You’ll Love

Tomatoes are not just sweet and delicious but are also good for the body because they contain vitamin C to help ward off disease. Try these new ways to enjoy them besides the usual pasta recipes.

Tuna-Stuffed Tomatoes

Ingredients: 8 tomatoes, 2 tablespoons parsley, 6 ounces drained oil-packed tuna, 10 minced pitted kalamata olives, 1 tablespoon drained and rinsed capers, 1 tablespoon olive oil, ½ teaspoon minced thyme leaves, and salt and pepper

Preparation: Slice the top off each tomato then scoop out the seeds and pulp. This will leave only the shells with a small hole at the top. Arrange them on a plate with paper towels to drain the excess fluid. Meanwhile, combine tuna with capers, parsley, thyme, pepper, and olive oil in a bowl. Season to taste. Spoon the mixture into the tomatoes.

Salsa Picante

Ingredients: 4 diced plum tomatoes, 28 ounces undrained crushed tomatoes, 6 ounces diced green chiles, 1 bunch chopped green onions, ½ cup cilantro, 1 tablespoon vinegar, 1 tablespoon oregano, 2 teaspoons pepper, 2 teaspoons salt, 1 teaspoon lime juice, 2 teaspoons soy sauce, and 1 teaspoon sugar

Preparation: Combine all the ingredients gradually in a large bowl until smooth. Cover and chill for 8 hours before serving with quesadillas.

Chicken Mole

Ingredients: rotisserie chicken, 2 minced garlic cloves, 1 tablespoon canola oil, 1 onion, 1 teaspoon cinnamon, 1 ½ teaspoons cumin, ½ teaspoon salt, ¼ teaspoon black pepper, 28 ounces diced tomatoes, 4 ounces diced green chiles, 1 teaspoon tahini, 3 ounces dark chocolate, 1 tablespoon cilantro, and slices of tomato and avocado

Preparation: In a saucepan over medium heat, sauté onion and garlic for 3 minutes, then stir in cinnamon, cumin, and salt and pepper. After 1 minute, add green chiles and tomatoes. Simmer for 10 minutes and stir in tahini and chocolate. Add cilantro when the chocolated has melted. Let cool before pureeing mixture in a blender until smooth in consistency. Add more water if necessary. Pour this over the cooked chicken slices and serve with tomato and avocado slices.

Summer Gazpacho

Ingredients: 4 cups tomato juice, 1 cup yellow bell pepper, 1 cup red bell pepper, 2 cups seeded tomato, 1 ¾ cups unpeeled and seeded cucumber, 2 tablespoons balsamic vinegar, ½ cup red onion, 2 tablespoons olive oil, 2 garlic cloves, 1/2 teaspoon ground black pepper, ½ teaspoon salt, and ¼ cup basil

Preparation: In a bowl, gradually combine all the ingredients except the basil until smooth. Cover and refrigerate for at least an hour. When serving, top each bowl with basil.

Tomato-Phyllo Tart

Ingredients: 8 plum tomatoes, 5 tablespoons olive oil, ¼ cup crumbled feta cheese, 1 teaspoon rosemary, 1 teaspoon thyme, ¼ teaspoon ground black pepper, ¼ teaspoon salt, and 7 sheets phyllo dough

Preparation: Preheat oven to 375°F and brush oil on a rimmed baking pan. Place a phyllo sheet in the pan and brush with oil. Layer with another sheet brushed with oil until all the sheets are stacked. Arrange the slices of tomato on the stack of phyllo then sprinkle with feta cheese, rosemary, and thyme. Season with salt and pepper and drizzle with the leftover olive oil. Bake for 30 minutes.