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Although the dry, hot summer we’ve had haven’t been the best for growing tomatoes, as long as you kept on your watering schedule, and maybe gave the big red fruits an extra drink or two, you should be reaping the rewards from your tomato plants about now. So it’s time for some recipes!

Our co-worker Laure just brought in bags full of cherry tomatoes for snacks at the office, and they are vanishing quickly!

I think I’ve admitted before that plain tomatoes really aren’t my jam, but my wife loves them and she makes a mean salsa out of them.

I only really like them in salsa and on BLTs, but I know they are one of the most popular garden choices and many people love to just eat cherry tomatoes plain as a snack.

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This one is super simple, but that’s kind of the concept. Salsa can be laborious, but if you’re really craving salsa and don’t want to put in the work, here’s an easy recipe.

EASY RED SALSA

2 jalapeños (seeded for less heat if desired), finely chopped

1/2 small white onion, finely chopped

2 tbsp. fresh lime juice

Kosher salt and pepper

1 lb. plum tomatoes, halved, seeded, and chopped

1/2 c. fresh cilantro leaves, chopped

Tortilla chips, for serving

In large bowl, toss jalapeños and onion with lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper; let sit 10 minutes.

Toss with tomatoes, then fold in cilantro. Serve with tortilla chips.

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MINI MEATBALLS WITH GARLICKY TOMATOES

1 3-inch piece baguette (about 1 oz)

2 large eggs

4 cloves garlic (2 finely chopped, 2 crushed with press)

2 c. packed baby spinach (1 c. finely chopped, 1 c. finely sliced)

1/4 c. Parmesan, finely grated 

1/2 tsp. dried oregano

Kosher salt and pepper

1 lb. ground beef

1 lb. smaller tomatoes

1 tbsp. olive oil 

Heat broiler and line rimmed baking sheet with nonstick foil. Tear baguette into pieces and soak in 1/4 cup water until absorbed, then squeeze out all moisture and transfer to large bowl. Add eggs, chopped garlic, chopped spinach, Parmesan, oregano, and 1/2 tsp each salt and pepper and mix to combine. Add beef and mix until combined. Form into tiny balls (about 1 level tsp. each, about 92 balls) and place on prepared baking sheet. Broil until browned, 6 to 8 minutes.

Halve tomatoes and arrange, cut sides up, on second baking sheet. Drizzle with oil and sprinkle tops with pressed garlic and pinch each salt and pepper. Broil until garlic is fragrant, 3 to 4 minutes. Serve meatballs with tomatoes and sliced spinach.

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SWEET CHIPOTLE CHICKEN STACKS

2 1/2 lb. assorted heirloom tomatoes

1/4 c. packed fresh cilantro

1 tbsp. chopped chipotle chiles in adobo

1 tbsp. fresh lime juice

2 tsp. honey

1 clove garlic

1/8 tsp. ground cumin

1 1/4 lb. thin chicken cutlets

1 large avocado

Prepare grill for covered direct grilling on medium-high. Sprinkle tomato slices with 1/8 teaspoon salt.

In food processor or blender, combine cilantro, chipotle, lime juice, honey, garlic, cumin, half of tomatoes, and 1/4 teaspoon salt; purée until smooth. Transfer 1/4 cup of tomato salsa to large bowl. Set aside remaining salsa.

In same bowl, toss chicken to coat. Grill chicken (discarding marinade), covered, 3 minutes on each side or until cooked (165 degrees F). Transfer to platter.

Divide remaining tomatoes among chicken. Top with avocado. Serve with remaining salsa and taco-size corn tortillas, if desired.

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I do love steak salads. They are full of flavor, and you’re able to eat light, but still get the protein packed red meat with it, so it’s the best of both worlds!

HEARTY STEAK HOUSE SALAD

1 large sweet onion

1 1/4 lb. boneless top loin (New York strip) beef steaks

2 tsp. canola oil

1/2 c. light sour cream

1/4 c. fat-free (skim) milk

4 oz. blue cheese

3 tbsp. light mayonnaise

3 tbsp. fresh lemon juice

1 tsp. Hot pepper sauce

2 lb. beefsteak tomatoes

2 hearts romaine lettuce

Prepare grill for direct grilling on medium. Slice onion into 1/2-inch-thick rounds, keeping rings intact. Lightly brush onion slices and steaks on both sides with oil. Sprinkle steaks with 1/4 teaspoon each salt and pepper.

Place onion and steaks on hot grill grate. Cover grill. Cook onions 4 to 5 minutes per side or until browned and tender. Cook steaks 3 to 4 minutes per side for medium (145 degrees F). Transfer onion and steaks to large cutting board. Let steaks rest 5 minutes.

Meanwhile, in food processor or blender, combine sour cream, milk, blue cheese, mayonnaise, lemon juice, hot pepper sauce, and 1/4 teaspoon each salt and pepper; pulse until smooth. Makes 1 1/2 cups dressing.

Cut onion slices into half moons; thinly slice steak. Place lettuce on large platter. Arrange rows of onion, steak, and tomatoes on top of lettuce. Serve with blue cheese dressing.

TFD: Knowledge is knowing that a tomato is a fruit. Wisdom is knowing not to put it in a fruit salad.

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