“Tomato, Tomahto”

Don’t call the whole thing off! Try these juicy tomato recipes!

• 24-48 cherry tomatoes
• 1 package (8 oz.) cream cheese, softened
• 2 tablespoons mayonnaise
• 1 medium cucumber, peeled and diced
• 3 green onion stalks, diced
• 2 teaspoons minced dill
• fresh dill, for garnish

Cut thin slice off top of each tomato. Scoop out pulp. Invert tomatoes on paper towel to drain. In medium bowl, mix cream cheese and mayonnaise until smooth. Stir in cucumber, green onion and dill. Spoon mixture into tomatoes. Top with fresh dill. Refrigerate until ready to serve.

• 1 1⁄4 lb. plum tomatoes (about 5 large), cut in half-inch slices
• 9-inch pastry shell, baked
• 1⁄2 cup green onions, sliced thin
• 2 tablespoons fresh basil, minced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup reduced-fat mayonnaise
• 1⁄2 cup shredded reduced-fat cheddar cheese
• 2 bacon strips, cooked and crumbled
• 2 tablespoons Parmesan cheese, shredded

Place half of the tomatoes in pastry shell. Top with onions and remaining tomatoes. Sprinkle with basil, salt and pepper. Mix mayonnaise and cheddar cheese; spread over tomatoes, leaving 1 1/2 inches around the edge. Sprinkle with bacon and Parmesan cheese. Serves 8.

(Courtesy azurita via Adobe Stock)

Tomato & Red Onion Salad

recipe courtesy of Wendy Lankford

Ingredients:

Directions: