What To Do With Those Last Few Tomatoes?

Contributed by Tiffany Becker, The Hive Overland Park

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Who doesn't love the sweet, tangy flavor of a homegrown tomato? They aren't only delicious but healthy too - they are packed with vitamin C, vitamin A, potassium, calcium, and the antioxidant lycopene that is good for your heart.

If you grow your own, you know its feast or famine - you wait patiently until they ripen on the vine and then all of the sudden you have a billion tomatoes that you need to eat, cook, freeze or give away before they go bad. So, what to do with those last few summer tomatoes?

Here are my two all-time favorite fresh tomato recipes - these really let the flavor of the tomatoes shine:

Tomato Bruschetta - I could literally eat this every day! Its great for an appetizer, dinner or just a snack!

• Baguette - 1 whole baguette or french bread loaf sliced

• Fresh Tomatoes – 3-4 medium tomatoes, diced. Homegrown are always the best but if you buy from the grocery store, I prefer the small cherry tomatoes because they have better flavor.

• Fresh Basil - 7-8 leaves, chopped into small pieces.

• Roasted Garlic - 1 Head. Roasted garlic adds a smooth garlic-y flavor and spreads beautifully on the bread.

• Balsamic Vinegar Glaze - any brand will do.

• Garlic Expressions Vinaigrette - this is the secret ingredient that makes it so delicious.

• Goat Cheese - 2-3 Tablespoons of plain goat cheese

• Salt and Pepper - for seasoning

Heat the oven to 400 degrees, slice the garlic head in half horizontally, place in a muffin tin, drizzle with olive oil and cover with tin foil. Place in oven and cook 45 min-1 hour depending how large the head of garlic is. In the last 15 min of cooking, add the sliced bread to the oven to toast.

In a small bowl combine the tomatoes, basil, and Garlic Expressions, mix well.

When the roasted garlic is done, pull it out and let cool. When you are able to handle the garlic squeeze out 3-4 cloves and spread with a knife over the bread.

Then spread the goat cheese on each slice of bread, over the roasted garlic, add a generous amount of the tomato/basil mixture, add salt and pepper to taste, drizzle the balsamic glaze over the top and ENJOY!

Zesty Watermelon Mint Gazpacho - I'm not normally a Gazpacho fan - its fine but sometimes it can taste like straight up tomato juice - EXCEPT for this recipe! It will knock your socks off! It has such a bright flavor with a little kick and a salty-sweet element that is totally addicting.

• Seedless Watermelon - 12 cups, 8 cups cut into 1/2-inch cubes and 4 cups cut into 1/4-inch cubes, divided

• Fresh Tomatoes - 2 large, seeded and diced

• Fresh Mint - 1/4 cup chopped - plus sprigs for garnish

• English Cucumber - 1 large, peeled, seeded and diced

• Red Onion - 1/2 cup diced

• Serrano chiles - 2, seeded if desired, minced

• Extra-Virgin Olive Oil - 2 Tablespoons

• Red Wine Vinegar - 1-2 Tablespoons

• Salt and Pepper - to taste

• Mint Sprigs - for garnish

Combine the 8 cups (1/2-inch) watermelon cubes, tomatoes and mint in a food processor or blender. Process until smooth. Transfer to a large bowl.

Add the 4 cups 1/4-inch diced watermelon, cucumber, red onion, chiles, olive oil and red wine vinegar. Stir to combine.

Season to taste with salt and black pepper along with adjusting acidity with red wine vinegar.

What is your favorite Summer Tomato recipe?