Three Summer Tomato Recipes

Assemble the salad:
Arrange the tomatoes on a large plate. Sprinkle with salt and pepper. Pour Marinated Red Onion oil over the tomatoes. Placed the Marinated Red Onions over the tomatoes and enjoy! 

Preheat the oven to 175F. Place a parchment paper-lined baking sheet in the oven. 

In a large flat-bottomed container, combine the flour, cornmeal, 1 teaspoon salt, ½ teaspoon pepper, and garlic powder, mix to combine. Set aside. In a separate large container, add the whisked eggs. Set aside. 

Thoroughly and evenly sprinkle the tomatoes with the remaining salt and pepper. 

One by one, dredge each tomato in the flour, then remove and gently drop into the egg mixture, being sure to cover the tomato slice thoroughly, then transfer back to the flour and coat. Set aside on a baking sheet. If you run out of flour, add equal parts cornmeal and gluten free flour, as needed.

Test one slice out to get the cooking time right and be prepared to ruin a couple. In a large skillet over medium heat, warm about 3 tablespoons oil. When the oil his hot, reduce the temperature to medium-low. Fry one tomato slice on the first side until crispy and brown, but not burned, about 4 minutes. When ready, flip and fry 4 more minutes on the second side. When done, transfer to a paper-towel-lined plate to drain. Working in batches, fry the remaining tomato slices. When done, transfer to a paper-towel-lined plate to drain and sprinkle with the remaining ¼ teaspoon salt. If needed, add more oil in between batches and clean out the dark bits with a paper towel.

Serve with Romesco Sauce, Green Goddess Dressing, Smoky Red Pepper Sauce, Ranch Dressing, or your favorite nocrumbsleft Magic Elixir.

Turn on the grill and heat to 400F.

Make the dressing:

In a small bowl, combine the mayonnaise, lime juice, and spices, and mix until well combined. Reserving ½ cup for the salad, transfer to an airtight container and refrigerate for a later use. (Chicken Salad, Tuna Salad, Egg Salad, or on a sandwich. The sky is the limit.)

Make the salad:

Place the zucchini, onion, and tomatoes on a tray. Brush with olive oil then thoroughly and evenly sprinkle with salt. Place the vegetables on the hot grill and, checking every 4-5 minutes as the timing of each vegetable varies, grill until charred—about 8 -10 minutes total for the zucchini and onion, about 15 minutes total for the corn, and about 5 minutes total for the tomato. Remove and set aside to cool.

When vegetables are cool, chop roughly and transfer to a large bowl. Shave the corn and combine with the rest of the vegetables in the bowl. Add the pressed garlic and toss to mix thoroughly. Add 1/2 cup of the dressing, the cheese, and chives and mix completely. Enjoy!