Got tomatoes? Here are some of our favorite tomato recipes

Got tomatoes? Here are some of our favorite tomato recipes

Whether you say “to-may-to” or “to-mah-to,” there is something oh so delicious about this wonderful fruit. Our region will be celebrating the tomato this weekend with the 24th annual Fairfield Tomato Festival and we’re kicking off the party early by highlighting some of our favorite, mouth-watering tomato recipes.

Need tomatoes for your recipe? Visit the festival in the heart of downtown Fairfield! There will be THOUSANDS of tomatoes, of all shapes, sizes and colors, available to purchase and sample in Tomato Alley. The event will also include food vendors with their own delicious tomato dishes, craft vendors, live music, youth performances, tomato eating contests, salsa recipe contest, a classic car show on Sunday, a carnival open Friday to Sunday and so much more. Visit for a full schedule.

And now, onto the tomato recipes!

Peach Vinaigrette Peach Vinaigrette[/caption]

Fresh Peach-Basil Vinaigrette: Enjoy your best summer tomatoes in all their glory by simply drizzling sweet Peach-Basil Vinaigrette dressing over fresh slices.


1/3 cup white balsamic vinegar
1 garlic clove, minced
2 tablespoons brown sugar
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
2 tablespoons olive oil
1 large peach, chopped
1 1/2 tablespoons chopped fresh basil

1. Whisk together first 5 ingredients until sugar is dissolved. Whisk in olive oil. Stir in chopped peach and basil. Serve immediately.

Pico De Gallo Pico De Gallo[/caption]

Pico de Gallo : Pico de Gallo is a classic Mexican condiment made of fresh ingredients such tomatoes, onions and chile peppers such as jalapeño or serranos. This version also includes chopped avocado for added flavor and nutrition. Add this versatile topping to Tortilla Crusted Pork, tacos, omelets and more.


2 medium tomatoes, seeded and diced
1 medium-size ripe avocado, diced
1/4 cup diced white onion
1 serrano or jalapeño pepper, seeded and finely chopped
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
Salt to taste

1. Toss together first 6 ingredients in a medium bowl. Cover and chill 1 hour. Season with salt to taste.

Fried Green Tomatoes Fried Green Tomatoes[/caption]

Fried Green Tomatoes With Bread-and-Butter Pickle Rémoulade: This classic Southern staple was named one of the Top-Rated Recipes of 2009. Serve alongside Bread-and-Butter Pickle Rémoulade specially formulated by Atlanta chef Linton Hopkins


4 large green tomatoes
2 teaspoons salt
1 teaspoon pepper
1 1/2 cups buttermilk
1 cup plain white cornmeal
1 tablespoon Creole seasoning
2 cups all-purpose flour, divided $
Vegetable or peanut oil
Bread-and-Butter Pickle Rémoulade
Garnishes: bread-and-butter pickles, fresh parsley sprig

1. Preheat oven to 200°. Cut tomatoes into 1/4-inch-thick slices. Sprinkle both sides of tomatoes evenly with salt and pepper.
2. Pour buttermilk into a shallow dish or pie plate. Stir together cornmeal, Creole seasoning, and 1 cup flour in another shallow dish or pie plate.
3. Dredge tomatoes in remaining 1 cup flour. Dip tomatoes in buttermilk, and dredge in cornmeal mixture.
4. Pour oil to a depth of 2 inches in a large cast-iron skillet; heat over medium heat to 350°. Fry tomatoes, in batches, 2 to 3 minutes on each side or until golden. Drain on paper towels. Transfer to a wire rack; keep warm in a 200° oven until ready to serve. Sprinkle with salt to taste. Serve with Bread-and-Butter Pickle Rémoulade. Garnish, if desired.

Herb Tomato Crostini Herb Tomato Crostini[/caption]

Fresh Herb-Tomato Crostini: This make-ahead recipe works great as a healthy appetizer or side dish.


1/4 cup olive oil
2 garlic cloves, pressed
1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 large tomato, finely chopped
3/4 cup finely chopped green onions
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh mint
1/3 cup crumbled feta cheese

1. Preheat oven to 350°. Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted.
2. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat.
3. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.
Green Tomato-Fresh Herb Crostini: Substitute 1 finely chopped large green tomato for red tomato. Proceed with recipe as directed.
Fresh Herb-Tomato Tabbouleh Salad: Omit first 3 ingredients. Decrease feta cheese to 1/4 cup. Prepare tomato mixture as directed in Step 2; drain. Reserve seasoning packet from 1 (5.25-oz.) tabbouleh salad mix for another use. Pour tabbouleh mix into a large bowl; stir in 1 cup boiling water. Cover and chill 30 minutes. Stir in tomato mixture. Cover and chill 1 hour. Top with feta cheese, and season with salt to taste. Makes 6 servings. Prep: 10 min; Chill: 1 hr., 30 min.
Note: For testing purposes only, we used Near East Taboule Mix Wheat Salad.
Per serving: Calories 93; Fat 6.1g (sat 1.6g, mono 3.9g, poly 0.5g); Protein 2.1g; Carb 8.7g; Fiber 2.4g; Chol 6mg; Iron 0.9mg; Sodium 243mg; Calc 53mg.

Tortellini-and-Tomato Salad Tortellini-and-Tomato Salad [/caption]

Tortellini-and-Tomato Salad: Fresh heirloom tomatoes brighten pasta salad tossed with cheese-filled tortellini, green onions, herbs, and a vinaigrette.


2 (9-oz.) packages refrigerated cheese-filled tortellini

1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese
3 tablespoons fresh lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 cups baby heirloom tomatoes, halved
1 cup fresh corn kernels
1/2 cup thinly sliced green onions
1/2 cup coarsely chopped fresh basil
Salt and pepper

1. Prepare tortellini according to package directions.

2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.

Texas Toast Tomato Sandwiches Texas Toast Tomato Sandwiches[/caption]

Texas Toast Tomato Sandwiches: Make a meal of Texas Toast by topping it with heirloom tomatoes, fresh basil, and blue cheese vinaigrette.


1 (9.5-oz.) package five-cheese Texas toast
2 pounds assorted heirloom tomatoes $
1/4 cup bottled blue cheese vinaigrette
6 tablespoons torn fresh basil $
Salt and pepper
Garnishes: crumbled blue cheese, fresh basil leaves

Prepare Texas toast according to package directions.
Meanwhile, halve larger tomatoes and cut into 1/4-inch-thick slices; halve or quarter smaller tomatoes. Gently toss tomatoes with vinaigrette, basil, and salt and pepper to taste. Serve immediately over hot Texas toast. Garnish, if desired.