CHERRY TOMATOES WITH ANCHOVY CREAM

CHERRY TOMATOES WITH ANCHOVY CREAM

Serves 6.

Note: Fill tomatoes up to 2 hours ahead. Chill, covered, until serving. Save any remaining anchovy cream to spread onto crackers.

• 18 cherry tomatoes, or other small, round tomatoes (10 to 12 oz. total)

•3/4 tsp. anchovy paste

•1/4 c. heavy cream

• Minced fresh chives

Directions

With a sharp serrated knife, cut a thin slice from the bottom of each tomato, forming a flat base to keep the tomato upright. Cut a 1/8-inch slice off the stem end of each tomato.

With a paring knife, core the tomatoes. Use the tip of the knife, a tiny spoon, or your finger to dislodge as many of the seeds and as much of the soft, loose pulp as possible. Set tomatoes on a plate.

In a bowl, combine anchovy paste and heavy cream. Beat with an electric mixer on high speed until stiff. Scrape mixture into a sandwich-size plastic zipper bag and squeeze the mixture to one of the bag's corners. Snip off a 1/4- to 1/2-inch piece of the corner to make a hole (or spoon cream into a pastry bag fitted with a decorative tip).

Squeeze anchovy cream into each tomato. Sprinkle with chives and add freshly ground pepper to taste.

Calories40Fat3 g

Sodium53 mgCarbohydrates2 g

Saturated fat2 gCalcium12 mg

Protein1 gCholesterol11 mg

Dietary fiber1 g

GAZPACHO

Makes 41/2 cups.

Notes: This is gazpacho at its most basic. Offer small bowls of other ingredients for guests to add to their soup as desired: crisp miniature croutons, chopped hard-cooked eggs, minced fresh herbs, hot sauce or cooked shrimp.

•1/3 c. canned tomato juice

• 11/2 lb. tomatoes, cored and cut in chunks

• About 1/2 tsp. salt

• 1/2 c. finely chopped red bell pepper, divided

•1/2 c. finely chopped cucumber, divided

• 2 tbsp. finely chopped green onions

Directions

Stir in remaining bell pepper, cucumber and green onions. Taste and add more salt if necessary. Pour into glasses and serve with spoons.

Nutrition information per serving of a generous cup:

Calories40Fat0 g

Sodium360 mgCarbohydrates9 g

Saturated fat0 gCalcium25 mg

Dietary fiber3 g

Diabetic exchanges per serving: 2 vegetable.

AN ARTISTIC TOMATO PLATTER

Note: Choose ripe tomatoes of all varieties, sizes and colors. Cut tomatoes into slices or wedges (or a combination)--even tiny grape or cherry tomatoes can be cut crosswise into petite slices for a dramatic array of circle sizes. This is one time when a sharp serrated knife will be handy for easier cutting.

• Variety of tomatoes, sliced (see Note)

• Flavored olive oils, especially those with citrus, such as lemon, blood orange or tangerine

• Aged balsamic vinegar

• A classic vinaigrette, made with coarse-grain mustard

• Minced shallots

• Chopped fresh herbs--chives, tarragon, parsley, basil, thyme, oregano

Directions

Arrange tomatoes on a large platter and top with one or more of the options. Or offer a selection of condiments for guests to add to taste.

TOMATO-MOZZARELLA TARTLETS WITH PESTO SAUCE

Makes six (4-inch) tartlets.

•1/2 c. (1/4 lb.) plus 1 tbsp. butter, divided

• 1 egg

• 1 onion

• 1/2 tsp. sugar

• 2 tomatoes (11/2 lb. total)

• 11/2 tsp. minced fresh thyme leaves

• 3/4 c. shredded mozzarella cheese

• 1/4 c. Parmesan cheese

• Freshly ground pepper and salt

Directions

Prehat oven to 350 degrees.

Divide dough equally between 6 tart pans (4-inch size); press dough over bottom and sides of each pan (dough should be about 1/4- inch thick all over). Bake for 25 minutes, or until pale golden.

While crusts bake, thinly slice onion. In a 10-inch skillet, combine onion, remaining 1 tablespoon butter and sugar. Stir often over medium heat until onion is soft and well-browned, about 10 minutes (reduce heat if onion browns too quickly). Add 1 tablespoon of water and scrape up any browned bits from pan. Remove from heat and set aside.

Core tomatoes. Cut three crosswise slices from each tomato; each slice should be about 1/2-inch thick. Gently squeeze out seeds and lay tomato slices on paper towels to drain. Discard ends or save for gazpacho.

In a small bowl, combine thyme and olive oil.

Remove crusts from oven. (Can be made in advance to this point up to 1 day, then covered tightly.) Increase heat to 400 degrees. Divide onions evenly between crusts; top equally with mozzarella cheese. Set a tomato slice on cheese in each crust. Brush or drizzle some of the thyme-oil mixture onto each tomato; sprinkle with freshly ground pepper.

Nutrition information per serving:

Calories380Fat24 g

Sodium290 mgCarbohydrates32 g

Saturated fat14 gCalcium190 mg

Protein11 gCholesterol92 mg

Diabetic exchanges per serving: 2 bread/starch, 4 fat.

TOMATO TRIFLE CAKE WITH ORANGE MASCARPONE CREAM

Serves 6 to 8.

Note: Tomatoes are fruit, so do not be shy about using them in this sweet interpretation of the classic English dessert trifle, which is usually layered and served chilled. This version replicates the same textures, but is best when served warm. The batter looks skimpy, but rises and surrounds the fruit as the cake bakes. For an even simpler dessert, omit the mascarpone cream and serve the cake with vanilla ice cream.

•3/4 lb. tomatoes

• 1 tsp. baking powder

•1/4 tsp. salt

•1/2 c. (1/4 lb.) butter, cut in chunks, plus extra for the pan

•1/2 c. granulated sugar

• 2 tsp. grated orange peel

• 2 tbsp. packed brown sugar

•1/2 c. mascarpone cheese

• 2 tbsp. orange juice

•1/2 c. heavy cream

Directions

Preheat oven to 350 degrees.

In a small bowl, stir together flour, baking powder and salt.

In a large bowl, combine butter, granulated sugar and orange peel. Beat with an electric mixer on high speed until light and fluffy. Add eggs, one at a time, beating well after each one. Add flour mixture and beat just until smoothly combined, scraping sides of bowl as necessary.

Scrape half of the batter into a buttered 8-inch square cake pan; the batter does not have to cover the bottom of the pan completely or evenly. Lay half of the tomato wedges on the batter, then repeat layers with remaining batter (use your fingers to spread it evenly) and tomatoes. Sprinkle brown sugar over the tomatoes.

Bake until cake is firm to touch and just begins to pull from pan sides, about 50 minutes. Cool on a rack for 15 to 20 minutes.

Cut cake into 6 or 8 pieces and top each with mascarpone cream, or layer chunks of cake and mascarpone cream in stemmed glasses.

Nutrition information per serving:

Calories344Fat23 g

Sodium246 mgCarbohydrates31 g

Saturated fat14 gCalcium74 mg

Dietary fiber1 g