The attack of the multi-use, flavorsome tomato

We could write article after article about them (in fact, maybe we will!) Here are some dairy recipes that take advantage of the not-so-lowly tomato.

By ELIZABETH KURTZ, GOURMETKOSHERCOOKING.COM
tomato salad (photo credit: gourmetkoshercooking.com)
tomato salad
(photo credit: gourmetkoshercooking.com)
Tomatoes are such a plentiful, flavorful and multi-use vegetable. We could write article after article about them (in fact, maybe we will!)  Here are some dairy recipes that take advantage of the not-so-lowly tomato.
Tomato stack
Tomato stack
Tomato Stacks8 ounces mozzarella cheese, cut into 8 slicesTomato dressing3 large tomatoes, cut into 4 slices each1 teaspoon salt1 teaspoon pepper24 fresh basil leaves, cut into chiffonade (long thin strips)
Tomato DressingServes 4
1 cup olive oil½ cup balsamic vinegar1 heaping teaspoon minced garlic1 tablespoon sugar1 tablespoon salt1 teaspoon pepper4 large tomatoes, chopped
Whisk together first six ingredients for dressing.  Stir in tomatoes; cover and let stand at room temperature for 1 hour.  Chill.  To make stacks, place cheese in a shallow dish.  Pour tomato dressing over cheese, cover and chill for 1 hour.  Remove cheese slices and reserve dressing.  Sprinkle tomato slices with salt and pepper.  Place 1 tomato slice on each salad plate.  Top with 1 cheese slice and1 tablespoon basil chiffonade.  Repeat.  Top with remaining tomato slices and basil.  Drizzle with reserved dressing.  Recipe can be doubled, triple or even quadrupled, depending on your crowd.
Stuffed Heirloom Tomatoes
Serves 8
Stuffed tomatoes
Stuffed tomatoes
8 slightly firm medium heirloom tomatoes
3 tablespoons vegetable oil, divided
3 cups white corn kernels (out of 3 to 4 cans)
2 cups chopped onions
2 garlic cloves, peeled
1 cup chopped tomatoes
3 cup ¼-inch cubes zucchini (from about 12 ounces)
2 tablespoons chopped cilantro
1 teaspoon dried oregano
Core whole tomatoes, creating 2 ½ -inch opening at top. Using melon baller, scoop out tomato, transferring juices and pulp to small bowl (for filling). Turn tomatoes, cut side down, onto paper towels to drain.
Heat 1 tablespoon oil in a large deep skillet over medium-high heat for 1 to 2 minutes. Add corn and toss until tender and beginning to color, 2 to 3 minutes. Using slotted spoon, transfer corn to medium bowl. Add remaining 2 tablespoons oil to same skillet. Add onion and sauté until translucent, about 4 minutes. Using garlic press, squeeze in garlic; stir 30 seconds. Add chopped tomatoes and reserved tomato pulp and juices. Sauté until tomatoes are soft, about 5 minutes. Mix in zucchini, cilantro, oregano, and corn. Sauté until sauce thickens and zucchini is just tender, about 8 minutes. Season generously with salt and pepper.
Arrange tomato shells, cut side up, on small baking sheet. Spoon in filling; mounding high.
Preheat oven to 350°F. Bake tomatoes until filling is heated through and tomato shells are just tender, about 25 minutes.
Tomato Salad with Tequila-Lime Vinaigrette
Something unusual…
½ cup lime juice
2 teaspoons kosher salt
½ cup tequila
2 teaspoons white wine vinegar
¾ cup olive oil
6 – 8 medium-sized hot house tomatoes, sliced
Sliced kalamata olives for garnish (optional)
Whisk together the lime juice, salt, tequila, vinegar and olive oil. Add the tomatoes and toss to coat. Let the tomatoes stand at room temperature for about 2 hours before serving. Garnish with olives if desired.
For more great kosher recipes go to: www.gourmetkoshercooking.com