GOLDEN VALLEY, Minn. — Lisa O’Connell of Sauce Anna Lisa joined us in the KARE 11 kitchen to share some of her favorite ways to enjoy tomatoes.  

Sliced, diced, canned or baked, there is never a better time for this summer treat.

Tomato and Shrimp Bruschetta

French baguette, split lengthwise

8oz Shrimp, thawed

¼ Cup Olive oil

2 Cups Tomatoes, chopped

1 Tablespoon lemon juice

1 Tablespoon fresh parsley, chopped

1 Tablespoon fresh basil, chopped

1 red onion, sliced and pickled *

Mayonnaise for spreading on bread

Brush baguette with olive oil and heat under broiler for about 5 minutes or until it starts to brown, set aside.

Rinse and drain thawed shrimp, pat dry, set aside

Chop tomatoes, parsley and basil and add to medium bowl.  Add dried shrimp, lemon juice, olive oil and a pinch of salt and pepper and toss well to combine. 

Select a platter or board large enough to hold both pieces of the baguette.  Spread mayonnaise on both sides of charred baguette.  Spoon shrimp and tomato topping generously on to baguette both sides.  Spread a layer of pickled red onion over both sides and cut into squares and serve. 

*Pickled onion instructions:

½ Cup red wine vinegar

1 Tablespoon sugar

1 Teaspoon salt

Heat sugar and vinegar on stove top or briefly in microwave just until sugar is dissolved.   Add salt and whisk to combine.  Slice red onion into thin rounds and add to vinegar.  Allow cooling in refrigerator.   Onions are ready after 20 minutes.  Store in a container with lid and use within a week.

Tomato, goat cheese and walnut bruschetta

1 Baguette

3-4 Roma tomatoes

3-4 Tablespoons fresh goat cheese                                                                                    

¼ Cup chopped walnuts

10-12 Fresh basil leaves, sliced

Olive oil

*Honey for drizzling

Trim stem, wash and dry tomato, chop into small chunks, place in small glass bowl.  Roll basil leaves and slice into strips. Add chopped walnuts, sliced basil, salt, pepper and olive oil to the tomatoes and toss lightly. 

Slice baguette and toast to golden brown.  Spread each piece of toast with a bit of goat cheese, arrange on platter, goat cheese side up.  Top each piece of toast with  small spoonful of tomato mixture.  Drizzle with a light honey to sweeten if desired.  Alternatively, drizzle with additional olive oil and/or balsamic glaze to enhance or deepen flavor profile. 

 

 

Heirloom Tomato Salsa

1 pound heirloom tomatoes, seeded, chopped

½ Cup red onion, diced

½ Cup cilantro, chopped

2 cloves garlic

1 Jalapeno pepper, minced

½ teaspoon salt, more to taste

¼ teaspoon cumin

Juice of ½ lime, more to taste

Prep all ingredients as directed and add to a medium-mixing bowl.  Squeeze in lime and a pinch of salt and toss to combine.    Add a pinch more of salt or pepper as desired to taste.  Serve a large spoonful on top of fresh grilled fish or chicken or in a bowl with your favorite tortilla chips.   Store in an airtight container in the refrigerator for 3-5 days.

Pico De Gallo

2 large tomatoes, chopped

2 jalapenos, minced, seeded for less heat

¼ red onion, chopped

¼ Cup cilantro, chopped

Juice of one lime

Salt to taste

Prep all ingredients as directed and add to a medium-mixing bowl.  Squeeze in lime and a pinch of salt and toss to combine.    Add a pinch more of salt or pepper as desired to taste.  Serve a large spoonful on top of fresh grilled fish or chicken or in a bowl with your favorite tortilla chips.   Store in an airtight container in the refrigerator for 3-5 days.

 

Tomato Olive Relish

1 Pint cherry or grape tomatoes

1 Cup pitted olives, black or green, halved

2 Tablespoons balsamic vinegar

1 Tablespoon basil, chopped

Salt and pepper to taste

Rinse tomatoes and pat dry.  Slice in halves and place in a small mixing bowl.   Slice olives in half and add to tomatoes.  Add vinegar, chopped basil and a pinch of salt and pepper, toss well to combine.   Serve as a meal on top of fish or chicken or as a delicious side with your favorite crusty baguette or chips.