Bruschetta with Tomatoes,Cucumbers,and Basil (bigoven.com)
Makes 15 to 20

3 large ripe tomatoes, seeded and chopped
½ large red onion, cut into 1/4-inch dice
1 cucumber, peeled, seeded, and cut into 1/4-inch dice
1 cup fresh basil leaves, shredded
Coarse salt and freshly ground pepper
¼ cup extra-virgin olive oil, plus more for brushing
1 tablespoon red-wine vinegar
1 baguette
2-3 peeled garlic cloves, for rubbing

In a large bowl, combine tomatoes, onion, cucumber, and basil; season lightly with salt and pepper. Add olive oil and vinegar, and toss well to combine. Let stand at room temperature for at least 1 hour but no longer than 3 hours.
Heat broiler or grill pan. Cut bread diagonally into 1/2-inch-thick slices. Brush both sides of each slice lightly with olive oil; grill or broil on both sides until toasted.
Rub hot bread lightly with garlic cloves on one side only. Sprinkle with salt and pepper, and top with tomato mixture. Let stand a few minutes to allow juices to soak into bread before serving.

CHUNKY TOMATO AND BLACK OLIVE SALAD   (epicurious.com)
Fresh-tasting and colorful, this salad would go well with pizza bianca or calzones. It would also be delicious tossed with penne for a quick pasta salad.

4 large plum tomatoes, cored, cut into 3/4-inch pieces
1/3 cup brine-cured black olives (such as Kalamata), pitted, halved
1/3 cup very thinly sliced red onion
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 large bunch arugula, stems trimmed, cut into wide ribbons

Combine tomatoes, black olives and onion in medium bowl. Add olive oil and balsamic vinegar; toss to blend well. Season salad to taste with salt and pepper. Mix in arugula and serve.
Makes 2 Servings.

TOMATO SALAD WITH ARUGULA AND SHAVED PARMESAN  (epicurious.com)

1 pound tomatoes
½ teaspoon salt
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 small garlic clove, minced
1 cup arugula, chopped
2 ounces Parmesan cheese, shaved into strips

In a bowl, chop tomatoes into chunks. In another bowl, whisk oil, vinegar, garlic, and ground black pepper to taste. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes. Add arugula and Parmesan; toss to combine. Adjust seasonings and serve immediately.

PENNE WITH TOMATOES, OLIVES AND TWO CHEESES (epicurious.com)

6 tablespoons olive oil
1 1/2 cups chopped onion
1 teaspoon minced garlic
3 28-ounce cans Italian plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons dried crushed red pepper
2 cups canned low-salt chicken broth

1 pound penne or rigatoni
2 1/2 cups packed grated Havarti cheese
1/3 cup sliced pitted brine-cured olives (such as Kalamata)
1/3 cup grated Parmesan cheese
1/4 cup finely chopped fresh basil

Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan.
Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.

Good For You Greek Salad (allrecipes.com)

 3  tomatoes, chopped
2 cucumbers, deseeded & chopped
1/3 c. red onion, chopped
1/4 c. parsley
1 c. feta cheese, crumbled
10 black olives, sliced
1/4 c. olive oil
2 T. lemon juice
1 T. red wine vinegar
1 1/2 t. dried oregano
1 t. garlic
salt & pepper to taste

You can mix all but the feta & olives, serve on a bed of greens and top with feta & olives or mix it all together and ate is as a salad on it's own. 

Gazpacho (rawfamily.com)
This summer dish is satisfying and light.

Blend the following ingredients in a blender until smooth:

1/2 cup water
1/4 cup extra virgin olive oil
5 large ripe tomatoes (preferably heirloom organic)
1 medium red bell pepper
2 cloves garlic or spicy pepper to taste
4-5 pitted dates
1/4 cup lemon juice
1 bunch of fresh basil
1/2 teaspoon sea salt (optional)

Pour the gazpacho liquid into a bowl and cut the following vegetables into 1/2
inch cubes:

1 large avocado
1 medium bell pepper
5 sticks celery

Add the chopped veggies to the liquid. Mix all ingredients in a bowl and sprinkle with chopped parsley. Serves 6

NEW RECIPES FOR 2009

FRESH TOMATO SALSA   allrecipes.com
Serves 4

3 tomatoes, chopped
1/2 cup finely diced onion
5 serrano chiles, finely chopped
1/2 cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice

FRESH TOMATO SALAD   allrecipes.com
Serves 6-8

5 tomatoes, diced
1 onion, chopped
1 cucumber, sliced
1 green bell pepper, chopped
1/2 cup chopped fresh basil
1/2 cup chopped parsley
2 tablespoons crushed garlic
salt and pepper to taste
2 tablespoons white wine vinegar

ROASTED ROMA TOMATOES AND GARLIC   allrecipes.com
Serves 4

 
8 roma (plum) tomatoes, halved
12 cloves garlic, peeled
4 tablespoons olive oil
1/4 cup chopped fresh basil leaves
salt and pepper to taste

Preheat the oven to 400 degrees F (200 degrees C). Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper. Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Serve while hot.

TOMATO ZUCCHINI CASSEROLE  allrecipes.com
Serves 4 as side dish
"A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry."

1 1/2 cups grated Cheddar cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs

Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.