Tomatoes Crunchy Juicy Sweetbursting Tomato Recipes

JUICY TOMATOES WITH PARMESAN-OLIVE BREAD CRUMBS

Steps:

• Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you'd like.
• Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.
• In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.
• Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.
• To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you're ready to serve, sprinkle the bread-crumb mixture over the top.

GRILLED GREEN OR RED TOMATO WITH HERBS

Steps:

• Cut tomatoes crosswise into 1/2-inch-thick rounds.
• In a large zip lock bag, gently mix tomato slices, olive oil, Tabasco or hot pepper flakes, sugar, salt and black pepper, garlic, oregano and the marjoram. Add salt and pepper to taste.
• Seal and chill at least 30 minutes or overnight.
• Remove tomatoes from marinade (discard or make a dressing by adding vinegar to taste!) and lay on an oiled grill over medium heat (you can hold your hand at grill level only 4 to 5 seconds) cover gas grill.
• Cook, turning once, at this point you can top with cheese if you are using until tomatoes are nicely browned, 6 to 10 minutes total.
• For Vegan omit the cheeses.