TOMATO STACK SALAD

TOMATO STACK SALAD

Serves 4.

Note: To toast nuts, spread them on a baking sheet and place in a 325-degree oven, shaking the sheet occasionally, for 15 minutes. Watch carefully; nuts burn quickly. This recipe won first place in the Washington Post's tomato contest.

• 4 large ripe red tomatoes, trimmed level on the bottom

• 1/2 c. loosely packed basil leaves, rolled tightly and cut into very thin strips

• 1/2 c. thinly shredded mozzarella cheese

• 1/4 c. pecan halves, coarsely chopped and preferably toasted (see Note)

• 1/3 c. olive oil

• 1/3 c. red wine vinegar

• 1/2 tsp. salt

• 1/2 tsp. garlic pepper (such as McCormick brand)

• Spring mix greens, for serving

Lay the tomatoes on their sides on a cutting board. Use a serrated knife to make 3 deep slits in each one, spaced evenly apart, being careful not to cut all the way through to the other side. Stand the tomatoes upright on the cutting board, so the slits are horizontal and the stems are on top.

Combine the basil, mozzarella cheese and pecans in a medium bowl.

Whisk together the sugar, oil, vinegar, salt and garlic pepper in a small bowl to form a dressing. Drizzle a small amount of the dressing into each tomato slice (just to moisten), then use the basil-cheese-pecan filling to fill the slices in each tomato.

Place a small amount of the greens on individual salad plates, then place a stuffed tomato on top of each portion. Drizzle the remaining dressing evenly over the filling in each serving. Chill briefly, if desired, before serving. Use any remaining dressing to drizzle around the greens on each plate.

Nutrition information per serving:

Serves 4.

Serve warm or cold, with toasted bread or a grilled cheese sandwich.

• Olive oil

•4 medium tomatoes (about 13/4 lb.)

• Salt

• 2 tbsp. balsamic vinegar, plus more to taste and for optional sprinkling

• 1-in. piece peeled ginger root, grated or minced

• 1 poblano pepper, stemmed, seeded and finely chopped

• 2 or 3 medium garlic cloves, minced

• 1/2 c. Rioja or other spicy red wine

• Parmesan cheese for sprinkling

Directions

Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil, then coat the foil lightly with oil.

Core the tomatoes. Cut them in half, then cut each half into 4 wedges, placing them on the foil as you work. Sprinkle lightly with salt and pepper and drizzle with oil. Roast for 20 minutes, then turn the pieces over and roast for 20 minutes. If desired, sprinkle balsamic vinegar over the tomatoes for the last 20 minutes in the oven.

Meanwhile, heat a few teaspoons of the oil in a large sauté pan or skillet over medium heat.

Add the 2 tablespoons of balsamic vinegar (or more to taste), the wine, water and 1 or 2 teaspoons of oil; stir to mix well. Reduce the heat to medium-low and cook, stirring occasionally, for 15 minutes.

Transfer a third of the roasted tomato pieces to a blender. (If they are hot, you may wish to remove the center knob in the blender lid and place a dish towel over the opening; that will prevent steam from causing the lid to pop off.) If desired, add the remaining chopped garlic. Pulse until chunky, then add to the pan or skillet.

Transfer the next third of the tomatoes to the blender, along with a little of the cooking liquid from the pan or skillet. Purée until almost smooth, then transfer to the pan or skillet and stir to combine. Repeat with the remaining roasted tomatoes and more of the cooking liquid; purée until smooth, then add to the pan or skillet.

Cook the soup, stirring occasionally, for about 10 minutes, until heated through but not bubbling. If the soup is too chunky, return batches to the blender and puree to the desired consistency.

Divide among small individual bowls. Serve with a sprinkling of Parmesan cheese.

Calories45Fat0 gSodium45 mgCarbohydrates6 gSaturated fat0 gProtein1 gCholesterol0 mgDietary fiber1 g

TOMATOED EGGS

Serves 2 to 3.

• 4 slices uncooked bacon, cut crosswise into 1/4 -in. strips

• 1 medium onion, cut into small dice

• 6 eggs

• 1/2 c. heavy cream

• Salt

• Freshly ground black pepper

Directions

Add the tomatoes; increase the heat to medium-high and cook, stirring occasionally, until their juices have evaporated. The mixture should be thick and almost pasty.

Whisk together the eggs and cream in a liquid measuring cup, then pour into the bacon-tomato mixture. Cook, stirring occasionally, for 4 to 6 minutes, until the eggs are done.

Divide among individual plates and season with salt and pepper to taste. Serve immediately.

Nutrition information per serving of 3:

Calories323Fat24 gSodium451 mg

TRICOLOR TOMATO SALAD WITH LIME SOUR CREAM AND PESTO

Serves 4.

Note: Adjust layered amounts to fit the size of your serving dishes. Add the lime juice to the sour cream in increments; a delicate citrus taste works best so it does not compete with the pesto and the acidity of the tomato. Don't add the salt to the sour cream mixture until after you taste the pesto; the flavor of store-bought pestos varies widely. The lime sour cream needs to be refrigerated for 4 to 6 hours to develop flavor. To toast nuts, spread on a small baking sheet or in a pie plate. Toast in a 350-degree oven for 6 or 7 minutes or until golden brown. Watch closely, because they burn easily. Let cool completely.

• Juice of 1 lime, plus the finely grated zest of half the lime (1 tbsp. juice plus 1/2 tsp. zest)

• 1/8 tsp. cayenne pepper

• 1/4 tsp. salt, or to taste

• About 8 Roma tomatoes, cored and chopped into chunks, then drained

• 8 oz. good-quality store-bought pesto (made with pine nuts and basil), at room temperature

• 3/4 c. pine nuts, toasted and chopped (see Note)

• 4 small sprigs basil, for garnish

Combine most of the lime juice and all of the zest, the cayenne pepper, sour cream and salt in a container with a tight-fitting lid; mix well. Cover and refrigerate for 4 to 6 hours.

When ready to serve, have ready 4 footed clear glass dessert bowls (8- to 10-ounce capacity) or margarita glasses.

Divide the tomato chunks among the bowls, arranging them as a thick, packed layer in each one.

Spoon a thin layer of pesto over each portion of tomatoes, going to the edges of the glass so the layering can be seen.

Taste the lime sour cream; add the remaining lime juice as needed. Spread the lime sour cream completely across the top of each portion, adjusting the amount and thickness to personal taste. (You might not use an entire cup's worth, depending on the serving dish size.)

Nutrition information per serving:

Calories525Fat47 gSodium679 mgCarbohydrates16 gSaturated fat9 gProtein12 gCholesterol41 mgDietary fiber4 g

ATHENS PORK TENDERLOIN WITH TOMATOES

Serves 8.

Note: This dish is good on a busy evening. The filling ingredients can be prepped, cooked and refrigerated a day in advance; the pork tenderloin, too, can be pounded thin and refrigerated in a resealable plastic food storage bag for a day or two. Once it is quickly assembled, the dish needs just over 30 minutes' oven time.

• 2 tbsp. unsalted butter

• 11/2 c. sliced mushrooms

• 1 medium onion, chopped (1 c.)

• 3 medium tomatoes, chopped (about 5 c.)

• 1/4 c. pitted kalamata olives, coarsely chopped

• 1 tbsp. dried oregano

• 2 (12-oz.) pork tenderloins, trimmed of silver skin and excess fat, then butterflied

• Salt, optional

• Freshly ground black pepper

Directions

Heat the oil and butter in a large skillet over medium-high heat. When the butter has melted, add the mushrooms, onion, tomatoes and olives; cook, stirring occasionally, for 5 to 6 minutes, until the mushrooms have softened and released some moisture. Remove from the heat; add the cheese and dried oregano, stirring to mix well.

Place each tenderloin between 2 sheets of heavy-duty plastic wrap. Pound with a meat mallet or a small, heavy skillet to a thickness of about 1/4 inch. Season both sides of each one with salt, if desired, and pepper to taste.

Transfer one pounded tenderloin to the roasting pan. Spread about half of the filling on top, leaving a 1/4-inch border around the edges. Then roll up the tenderloin jellyroll-style, keeping the filling in place by positioning the completed roll seam side down.

Repeat with the remaining tenderloin and most of the remaining filling, arranging the second rolled tenderloin parallel to the first one and spaced about 2 inches apart. Scatter the remaining vegetable-cheese mixture around the tenderloins in the pan.

Roast for 15 minutes, then reduce the temperature to 400 degrees and roast for 15 to 20 minutes, or until a meat thermometer inserted just into the pork registers 160 degrees.

Nutrition information per serving:

Calories253Fat17 gSodium242 mg