Here are 3 more recipes to help you use up some of your summer tomatoes.


Here’s an easy summer classic. This recipe uses toasted French bread slices as its base. Lightly coat the toasted bread slices with olive oil, then spoon your chopped ingredients: tomatoes, garlic and basil, on each slice.

Roasted Corn Salad with Tomatoes and Basil

1 pound fresh or frozen corn kernels
1 tablespoon extra-virgin olive oil
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1/3 cup prepared basil pesto
2 pints sliced cherry tomatoes
½ cup small fresh basil leaves
Combine corn, oil, salt, black pepper and cayenne on a large rimmed baking sheet. Roast in a 425 degree oven until golden brown, about 15 minutes, stirring once or twice.
Stir in pesto and tomatoes; season with salt and pepper if desired.
Transfer to a serving bowl and garnish with fresh basil.
Yield: about 10 side dish servings.

Tomato and cucumber salad

Chop up two cucumbers and one tomato in a bowl. Add a tablespoon of mayo and season with salt to your taste. Mix really well. Refrigerate for about 15 to 20 minutes and add pepper if you like.