You say Tomato’s I say Tomatoes….

No matter how you pronounce them, Ohio Tomato season is upon us! Im sure you will agree that there is nothing more delicious at this time of year than a vine ripened tomato from your garden or a loved ones. The one question that so many deal with quickly is…..”What are we going to do with all these tomatoes”? Well I have some creative and easy recipes that will hopefully take some guesswork out of what to do with these “fruits of the vine”. Happy picking!!
Late Summer Panzanella with Radicchio and pumpkin seeds8 servings
• 6 ounces country-style bread, torn into bite-size pieces (about 4 cups)• 1 tablespoon finely grated lemon zest• 1/2 cup olive oil, divided• Kosher salt and freshly ground pepper to taste• 1/2 cup toasted salted pumpkin seeds• 1 small shallot, finely chopped• 2 tablespoons fresh lemon juice• 2 tablespoons red wine vinegar• 1 tablespoon chopped fresh oregano• 1 small head radicchio, cut chiffonade• 1 small fennel bulb, thinly sliced• 1 cup fresh flat-leaf parsley leaves • 1/2 cup black Greek olives, pitted, halved• 3 ounces aged sheep’s-milk cheese (such as Manchego), shaved• 2 each Yellow and Red Tomatoes, chopped

Preheat oven to 400°F. Toss bread with lemon zest and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let cool.Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining 1/4 cup oil.Add radicchio, fennel, parsley, tomatoes, olives, cheese, pumpkin seeds, and bread to dressing; toss to combine, serve and enjoy.

Summer Caprese with Watermelon “Mary” vinaigrette Serves 4
For the salad:
1 yellow Tomato, cut into 4 slices1 Red Tomato, cut into 4 slices1 Heirloom Tomato, cut into 4 slices8 each Fresh Basil Leaves12 each melon ball size scoops of ripe seedless watermelon. Reserve remaining melon 4 oz Goat Milk Bleu Cheese CrumblesKosher Salt & Pepper 3 oz Micro Herbs1 oz Black Sesame Seeds
For the vinaigrette:
3 cups Watermelon, rind removed1 cup V-8 Tomato Juice1/4 cup Vodka1 each garlic clove, smashed1 tbsp each Kosher Salt & Pepper2 tsp favorite Hot Sauce1 tbsp Worcestershire sauce1/2 cup Extra Virgin Olive Oil
Combine above ingredients in a mixer or vita prep until smooth. Taste to adjust seasoning, store in refrigerator up to 4 days.
For service:Arrange 4 salad size plates on kitchen counter. On a cookie sheet lay out all of the tomato slices and sprinkle with salt and pepper. Next begin with placing a red tomato slice at approximately “12:00” in the upper middle portion of the plate, working clockwise to create a semi circle, place a basil leaf on that tomato slice, followed by a yellow tomato slice, another basil leaf, and then the heirloom slice. Place 3 Watermelon balls strategically around each piece and then drizzle each plate with the vinaigrette.Finally, divide Bleu Goat and sprinkle over the tomatoes and then complete with a pinch of micro herbs. Sprinkle with Black Sesame seeds and Serve immediately.

Entertain Deliciously
Jamie McFadden
www.sandyridgevineyards.comwww.cuisinierscater.comwww.jamiemcfadden.com