Summer Tomatoes With Fresh Herbs Recipes

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LATE SUMMER TOMATOES WITH FRESH HERBS



Late Summer Tomatoes with Fresh Herbs image

There's no better way to eat summer tomatoes than tossed with lemon juice and fresh herbs to intensify their flavor.

Provided by Maggie Ruggiero

Categories     Tomato     Summer     Salad     Mint     Lemon     Lemon Juice

Number Of Ingredients 8

1 Tbsp. red wine vinegar
1 tsp. fresh lemon juice
1/4 cup extra virgin olive oil
2 lb. tomatoes (preferably heirloom), cut into wedges
2 cups small flat leaf parsley sprigs
1 cup mint leaves, torn
1/2 cup dill leaves, torn
3 Tbsp finely chopped chives

Steps:

  • Whisk together vinegar, lemon juice, and 1/2 tsp. each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended.
  • Gently toss tomatoes and herbs with vinaigrette. Season with salt and pepper.

SLICED TOMATOES WITH FRESH HERB DRESSING



Sliced Tomatoes with Fresh Herb Dressing image

Enjoy this easy and delicious summer garden treat with no cooking involved! I serve this at church dinners and never have enough. If you can make this a few hours in advance, the flavors become even better.

Provided by MOMAZIRLOTT

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

4 large ripe tomatoes, sliced
¼ cup olive oil
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons minced garlic
¼ cup freshly grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 94.8 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 7.9 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 53.5 mg, Sugar 2.5 g

SUMMER TOMATOES WITH FRESH HERBS



Summer Tomatoes with Fresh Herbs image

It goes without saying that this is best made with fresh, just-off-the-vine tomatoes!

Yield 4 servings

Number Of Ingredients 4

1 1/2 to 2 pounds flavorful tomatoes, diced
1/4 cup minced fresh herbs (basil, dill, or parsley, or any two herbs of your choice)
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice

Steps:

  • Combine all of the ingredients in a serving container. Toss gently and serve.
  • Calories: 70
  • Total Fat: 2g
  • Protein: 1g
  • Carbohydrate: 8g
  • Cholesterol: 0mg
  • Sodium: 16mg

PASTA WITH MARINATED TOMATOES AND SUMMER HERBS



Pasta With Marinated Tomatoes and Summer Herbs image

The easiest summer dinner known to man, pasta con salsa crudo, is a one-bowl, infinitely variable riot of seasonal flavors. It can be made with fancy Italian tuna and local heirloom tomatoes for foodies, or with supermarket mozzarella and tomatoes for children, or with excellent olives and extra pine nuts for vegetarians. It puts you in the kitchen for about a half-hour at the tail end of lunchtime. After that, all there is to do is cook the pasta, and serve with or without crusty bread, boiled corn, sliced tomatoes, or a nice, simple green salad.

Provided by Julia Moskin

Categories     dinner, quick, pastas, appetizer, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

About 1 1/2 pounds ripe tomatoes, halved or quartered if small, diced if large
Salt
2 cans olive oil-packed tuna or 1 pound mozzarella cheese, diced (optional)
2/3 cup pitted oil-cured black olives, halved, or 1/2 cup pitted green olives, chopped, or 3 tablespoons capers (optional)
2/3 cup chopped fresh herbs (basil, parsley, mint, chives, cilantro, scallion tops, or a combination), more for garnish
Freshly grated zest of 1 lemon (optional)
About 3/4 cup extra virgin olive oil
Freshly ground black pepper
2 pounds short pasta, like fusilli, farfalle or penne
Hot red pepper flakes (optional)
1/2 cup toasted pine nuts (optional)

Steps:

  • Up to 4 hours before serving, put tomatoes in a large bowl and sprinkle all over with salt. Set aside for 30 minutes, then drain off liquid.
  • Add tuna and its oil, olives or capers, if using. Add herbs and zest. Add olive oil, salt and pepper to taste and stir gently, flaking tuna into pieces. Cover and set aside at least 1 hour or up to 3 hours, stirring occasionally.
  • Cook pasta in plenty of boiling salted water. Drain very well. Combine tomatoes and pasta well, then taste and add more oil, salt and pepper to taste. Add red pepper flakes if desired. Sprinkle with pine nuts, if using, and chopped herbs. Serve immediately.

Nutrition Facts : @context http, Calories 617, UnsaturatedFat 18 grams, Carbohydrate 88 grams, Fat 22 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 510 milligrams, Sugar 5 grams

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