I love tomatoes! And what a bonus it is – that they are so good for us. Here’s a fantastic tomato recipe for when you just can’t get enough of those fat juicy ripe orbs of goodness…

Fresh Tomato Basil Dressing
Makes about 1 1/2 Cups
1 Large Ripe Tomato, Seeded*
1/4 Cup Fresh Parsley, Chopped
2 TBs Fresh Basil, Chopped
1/4 Cup Balsamic Vinegar
1/2 Cup Light Mayonnaise
1 TB Dijon Mustard
2 Garlic Cloves, Chopped
2 TB Extra Virgin Olive Oil
Kosher Salt and Black Pepper

Step One – In a food processor, puree all the ingredients except for the Oil, Salt and Pepper.

Step Two – With the processor running, add the Oil slowly. Taste for Salt and Pepper.

Make it an Italian Tomato Salad:
2 Heads Romaine, Chopped
1 Cup Shredded Skim Mozzarella
1/4 Grated Fresh Parmesan
1 Can Garbanzo Beans (Chickpeas),
Rinsed Well and Drained
1 Roasted Red Pepper, Cut in
Thin Strips
1 Cup Chopped Tomatoes
1/4 Cup Capers, Rinsed
2 Cups Fresh Croutons**

Toss all the ingredients together – drizzle with Fresh Tomato Basil Dressing, toss again and serve.

*Seeding Tomatoes is easy. Cut a large ripe tomato in half – and then in fourths. Use your thumb to run between each section of the tomato and remove the seeds.

Fresh Croutons* to toss with a Salad. Take a crusty baguette, and cut into 1” cubes for Croutons. Scatter on a sheet tray and place in a 350F oven. Set your timer for 5 minutes, check
and turn over. Set your timer for 3 minutes longer, check and remove if lightly toasted. If not, set the timer for 2 minutes more – now they are ready to enjoy.