Summer Tomatoes

I love the sweet abundance of luscious Summer fruits and vegetables. What could be better than than biting into juicy summer love?! Asked to choose a favorite? Impossible! So I will share a delicious recipe that my friend Chrissy recently prepared. I made my own version and it's so simple. Make it to your own taste and use what ingredients you have on hand.
INGREDIENTS:
home grown tomatoes
salad dressing (one or 2 of your choice)
balsamic vinegar (optional)
fresh sweet basil (so easy to grow in a pot outside in a sunny/semi sunny spot)
freshly grated parmesan cheese (or parmesan/reggiano)
grated mozzarella cheese (my friend used this, but I didn't have any on hand)
salt and pepper to taste.

DIRECTIONS:
Preheat oven to 350 degrees.
Drizzle salad dressing of your choice (about 1-2 T for a 9 x 13 pan) into a baking dish.
Cut tomatoes in half. (If they're really large, you may need to cut them into thirds.)
Place tomatoes cut side up into dish.
Drop about 1/8 -1/4 t balsamic vinegar onto the tops of the tomatoes.
Drizzle more salad dressing (This can be a second variety if you wish.) onto the tops of the tomatoes.
Slightly chop or tear basil leaves and place desired amount on top of each tomato.
Add salt and pepper to taste.
Now sprinkle on the parmesan cheese (and mozzarella).
Bake at 350 for about 15 minutes.
ENJOY!

Here are some links to recipes that I have posted in the past:
Mango Salsa
Artichoke, Tomato, and Pine Nut Tapenade
Raspberry Rubarb Cobbler
Cranberry, Orange, and Pecan Scones with Sweet Chevre Spread

What is YOUR favorite recipe? Is such a thing even possible?! What do you love to eat in the Summertime?
This is for the etsy bloggers' street team carnival which will be published after August 28 by Stormy Designs. Her shop is here.
photo by me © 2009

Artichoke Tapenade

Artichoke, Tomato, and Pine Nut Tapenade

@ 14 oz can of artichoke hearts, drained and chopped
12 sun-dried tomatoes packed in oil, chopped
4 T pine nuts, lighted roasted, and coarsely chopped
3 T fresh parsley, chopped
1-2 T kalamata olives, chopped
1 (or more) clove garlic, pressed
1 t balsamic vinegar
salt to taste

Adjust ingredient amounts to your taste. Mix. Serve with flatbread. I cut Italian herbed flatbread into triangles, brushed with olive oil, and lightly browned on both sides in an iron skillet on top of the stove. (The bread stays flexible and can be rolled around the tapenade.) Enjoy!

photo by me ©2008