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It's totally fresh tomatoes today. This is the time of year to eat them at their best . . . from the garden, purchased at a roadside stand or your own farmer's market.

Tomatoes provide us with a greater percentage of our nutrition than any other veggie (though it really is a fruit). This doesn't mean they contain more nutrients than other veggies, but are more widely eaten. They contain no cholesterol, with just 30 calories in a medium size and are a dieter's delight. Tomatoes are rich in vitamins A and C, and minerals, especially potassium. They are one of the most versatile veggies we have, eaten fresh, baked, broiled, fried, stewed, dried, frozen and pickled. What more could we ask of this red, yellow or orange veggie/fruit. Let's put them to work.

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If you like the flavors of basil and garlic, you'll like this version of a sliced tomato salad.

TOMATOES WITH

BASIL-GARLIC DRESSING

2 medium red or orange tomatoes, sliced

pepper to taste

2 T. sliced green onions

2 T. plain yogurt (or 1 T. salad dressing and 1 T. sour cream)

1 T. cider vinegar

1 t. minced fresh basil (or a sprinkling of garlic powder)

Arrange tomatoes on a small plate, tomatoes overlapping; sprinkle with pepper.

In a small bowl, combine rest of ingredients; mix well. Spoon over tomatoes. Makes 2-3 servings.

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Use your microwave for this side-dish.

MICROWAVE CHEESY CRUMB TOMATOES

1/3 c. dry bread crumbs

2 T. butter

2 T. grated Parmesan cheese*

1/2 t. salt

dash pepper

Cut out stem then cut tomatoes in half crosswise. Arrange cut side up on a microwavable plate; set aside.

In a small glass bowl, combine bread crumbs and butter; micro on HIGH, uncovered, for 2-3 minutes or until golden brown, stirring often. Watch so they don't burn. Remove from micro and stir in cheese and seasonings. Sprinkle bread crumb mixture over each tomato half. Micro on HIGH, uncovered for 2-3 minutes or until hot. Makes 4 servings.

*Freshly grated or finely shredded Parmesan adds a lot of cheesy flavor.

NOTE: Instead of using salt and pepper, add 1/2 t. Italian seasoning to the cheese.

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I may have used this salad recipe in a column some years ago, but it's worth repeating. It will be a colorful and tasty addition to your meal.

MARINATED HERBED TOMATO SALAD

Salad

6 medium fresh tomatoes, cut in wedges

3 sweet peppers (combination of red, yellow and green) cut in chunks

1 medium sweet Spanish onion or red onion, sliced

1 c. black olives, whole if small, cut in half if large

DRESSING

2/3 c. canola or olive oil

1/4 c. vinegar

1/4 c. green onions with tops snipped

3/4 t. salt

1/4 t. pepper

1 t. sugar

1-1/2 t. snipped fresh basil or 1/2 t. dried leaves

1-1/2 t. snipped fresh marjoram or 1/2 t. dried leaves

Combine salad ingredients in large serving bowl (a glass bowl if you have one); set aside.

Combine dressing ingredients in a jar with a cover; shake well. Pour over veggies. Cover and refrigerate 3-4 hours. Makes 6-8 servings.

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This is a delicious baked side dish combination.

TOMATO AND CORN CASSEROLE

3 strips lean bacon, fried, drained on paper towel (save bacon drippings)

1/3 c. minced onion

3 T. diced green pepper

2-1/2 c. frozen sweet corn

2 T. brown sugar (optional)

1 t. salt

1/8 t. pepper

1 t. basil leaves

2-1/2 c. home-canned tomatoes, drained and chopped or 3 large tomatoes, peeled, seeded and chopped

TOPPING

2/3 c. finely shredded cheddar cheese

Crumble bacon into bottom of a 1-1/2 qt. casserole; set aside.

In skillet with the bacon drippings, saute onion and green pepper over medium heat until tender. Add next six ingredients. Cook 10 minutes. Pour over bacon in casserole. Top with stuffing mix and cheese.

Bake at 350 degrees for 30 minutes. Makes 6 servings.

NOTE: You can use 3 large ears cooked sweet corn, cutting off kernels to make about 3 cups.

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Thought for the day: Mix a little foolishness with your prudence (common sense). It's good to be silly at the right moment.

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