Frugal Fruit: Tomatoes

One of the best things about summer is the availability of tomatoes that taste like tomatoes.  I know everyone knows what I mean when I say that.  Although the stores now have tomtatoes available year round, having tomatoes off season shipped thousands of miles, isn’t very appealing.  I enjoy tomatoes in a range of ways, including plain with a bit of olive oil and basil; or in innovative salads like the peach and tomato salad. One of my favorite ways of eating tomatoes is to lightly saute cherry tomatoes with garlic and olive oil for about 8 minutes until heated through.  The heat concentrates the flavors.  But, at the height of summer, I like combining the best of summer produce into big salads:

Tomato and corn salad

2-3 tomatoes, cut into medium size pieces
2 ears of corn, lightly blanched
1 small zucchini, cut into small pieces
1/4 red onion, chopped
1/4 cup fresh basil, cut into thin ribbons
2 T balsamic vinegar
1 T olive oil
salt and pepper to taste

Cut all of the vegetables into small pieces.  If the corn is very fresh and young, you can skip the blanching.  In a large bowl combine all of the ingredients and toss well to mix.  Serve at room temperature.

see other hints at Frugal Friday and Food Renegade