Baked Parmesan Tomatoes

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Ingredients

• 4 medium tomato(es), halved horizontally
• 1/4 cup(s) cheese, grated Parmesan
• 1 teaspoon oregano, fresh, chopped
• 1/4 teaspoon salt
• pepper, black ground, to taste
• 4 teaspoon oil, olive, extra virgin

Preparation

1. Preheat oven to 450° F.
2. Place tomatoes cut-side up on a baking sheet.

3. Top with Parmesan, oregano, salt and pepper.

4. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Grilled Eggplant with Tomato and Feta

Ingredients

• 1 large eggplant
• 3 large tomatoes, to match the diameter of the eggplant
• 0.4 lbs Bulgarian feta, crumbled
• 1/2 cup fresh basil leaves
• juice of half lemon
• 2 garlic cloves
• ½ extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper to taste

Directions

1. Cut of the eggplant crosswise into ½” thick rounds. Lightly season them with salt and leave them for 30 minutes on a side to let water to come out of the eggplant.
2. Once ready drizzle some olive oil on top of each slice and grill them on a lightly oiled grill rack for 2 -3 minutes each side.
3. Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice and 1 teaspoon salt in an immersion blender until smooth.
4. Cut the tomatoes crosswise to 1/4” thick rounds.
5. Lightly oil the baking pan. Arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle feta crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta.
6. Preheat the oven to 400F.
7. Drizzle some olive oil on top of each stack and bake for 15 minutes.

Gazpacho

Here’s what to do with that last bit of baguette, too hard to eat, and the last of this summer’s tomato crop. 

Gazpacho originated in Andalusia long before the tomato arrived in Europe, and originally the soup was made simply with stale bread, water, vinegar, garlic and olive oil. Bread adds a wonderful texture. Keep a pitcher in the refrigerator for refreshing snacks and quick, healthy lunches.

Ingredients

• 2 thick slices stale French bread, crusts removed (about 1 ounce)
• 1 pound ripe tomatoes, cored and peeled
• 2 garlic cloves (more to taste), halved, green shoots removed
• 1 slice red or white onion, coarsely chopped and rinsed with cold water
• 2 tablespoons extra virgin olive oil
• 1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
• 1/2 to 1 cup ice water, depending on how thick you want your soup to be
• Salt and freshly ground pepper

Garnishes (optional)

• 1/2 cup finely chopped cucumber (more to taste)
• 1/2 cup finely chopped green pepper
• 1/2 cup small croutons (a good destination for the rest of your stale bread)
• 1 hardboiled egg, finely chopped

Preparation

1. Place the bread in a bowl and sprinkle with enough water to soften it. Let sit five minutes, until soft enough to squeeze out the water.

2. Combine the bread, tomatoes, garlic, onion, olive oil, vinegar and salt in a blender. Blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours.

3. Meanwhile, prepare the garnishes, if necessary. Place them in small bowls on a platter. Serve the soup in glasses or bowls, and pass the tray of garnishes.

Yield: Serves four

Advance preparation: This gazpacho will keep for a day or two in the refrigerator.

Sauteed Shrimp with Arugula and Tomatoes

You can serve this quick saute over rice, or toss it with your favorite pasta.

Prep Time   15 minutes

• Total Time15 minutes
• YieldServes 4

Ingredients

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 cup cherry or grape tomatoes
• 1 garlic clove, minced
• 1 pound large shrimp, peeled and deveined
• 4 ounces wild or baby arugula (4 cups)
• Coarse salt and ground pepper
• 1 tablespoon fresh lemon juice

Preparation

1. In a large skillet, heat oil over medium-high. 
2. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. 
3. Add garlic and cook until fragrant, 30 seconds. 
4. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. 
5. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. 
6. Add lemon juice and toss to combine.