photo by swanksalot

If you have an abundance of juicy tomatoes this season, consider yourself lucky to have escaped late blight. For folks not so lucky, I’m sharing recipes that don’t use a ton as the main ingredient but will let you savor every delicious bite.

Tomatoes and Beans

1-1/2 pounds fresh green beans, cut into 2-inch pieces
1-1/2 cups water
1/4 cup butter
1 tablespoon sugar
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1-1/2 teaspoons chopped fresh basil
2 cups cherry-tomato halves

Place beans and water in a large saucepan. Cover, and bring to a boil. Simmer until tender, about 10 minutes. Drain off water, and set aside. In a skillet, melt butter. Stir in sugar, garlic salt, pepper and basil. Add tomatoes and cook, stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to combine. — Amy, Ohio

Stuffed BLT Tomatoes

1 pound bacon, cooked and crumbled
1/4 cup mayonnaise
1/4 cup cream cheese
1/4 cup green onions, chopped
1/2 cup lettuce, finely chopped
2 tablespoons chopped fresh parsley
24 cherry tomatoes
shredded cheddar cheese, to taste
croutons or breadcrumbs

Fry bacon until crispy. Once cooled, crumble and set aside. In a bowl, stir together the bacon, mayonnaise, cream cheese, green onions, lettuce and parsley until well blended. Set aside. Cut a small slice from the top of each tomato. Using a melon baller or small measuring spoon, scoop out the inside of each tomato. Stuff each tomato with the mixture, sprinkle on cheese and croutons or breadcrumbs, and refrigerate. Serve chilled. — Natalie N., Wisconsin

Slow-Roasted Tomatoes

3 pounds ripe tomatoes
4 cloves garlic, crushed
6 sprigs thyme
sea salt, to taste
3 teaspoons sugar
4 tablespoons extra-virgin olive oil
basil leaves

Heat the oven to 225 F. Boil a large pan of water. Blanche tomatoes so the skins slip off easily. After you remove the skins, cut the tomatoes in half and remove the seeds. (Keep these in a plastic storage bag in the freezer to add to soup.) Lay the tomato halves on a nonstick baking tray. Sprinkle with garlic, thyme, salt and sugar. Drizzle the olive oil over the tomatoes, and bake them in a slow oven for three hours. Serve on Italian bread or burgers. Cook’s note: To store, place in a jar with a basil leaf in between each tomato and cover with olive oil. They will keep for three days in the fridge. — Rhonda, e-mail

photo by foodistablog

Black-Bean Taco Salad

2 cans (15 ounces each) black beans, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 medium tomatoes, seeded and chopped (1-1/2 cups chopped)
1/3 cup shredded cheddar cheese
1/4 cup chopped green onions or chives (3 medium)
1/4 cup chopped fresh cilantro or parsley
2 tablespoons lime juice
1 teaspoon ground cumin
1/4 teaspoon pepper
4 cups chopped spinach (6 ounces) or any kind of greens will do

Mix beans, olives, tomatoes, cheese, onions and cilantro. Mix lime juice, cumin and pepper; toss with bean mixture. Serve on spinach (or other greens). — Karen, Kansas

Chickpea and Tomato Salad

1 (19-ounce) can chickpeas, drained
2 tablespoons red onion, chopped
1 clove garlic, minced
1 to 2 tomatoes, chopped
1/2 cucumber, chopped
1/2 cup fresh parsley or cilantro, chopped
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper, to taste

In a large bowl, combine first six ingredients. Add vinegar, olive oil, lemon juice and salt and pepper. Toss to combine. Chill overnight before serving. — Kathy, Texas

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