Over the Top Tomato Sandwich

• 8 artisan sourdough or multigrain bread slices
• 1/2 cup butter, melted $
• 1 3/4 pounds ripe beefsteak or heirloom tomatoes (about 5 medium)
• 1/2 cup torn fresh basil leaves
• 2 tablespoons fresh oregano leaves
• 3 tablespoons extra virgin olive oil, divided $
• 1/2 cup mayonnaise $
• 4 1/2 teaspoons fresh lemon juice, divided
• 3 cups loosely packed fresh arugula
• 8 thick bacon slices, cooked $

Preparation

1. 1. Brush both sides of bread slices lightly with melted butter. Cook bread slices in a large skillet over medium-high heat 1 to 2 minutes on each side or until toasted.
2. 2. Cut tomatoes into 1/4-inch-thick slices, and place in a single layer on a wire rack in a jelly-roll pan. Sprinkle generously with salt and pepper, and let stand 10 minutes.
3. 3. Process basil, oregano, and 2 Tbsp. oil in a food processor or mini chopper until finely ground. Add mayonnaise and 1 Tbsp. lemon juice to processor; pulse until smooth.
4. 4. Stir together remaining 1 Tbsp. oil and 1 1/2 tsp. lemon juice in a medium bowl; add arugula, and toss to coat. Spread mayonnaise mixture on 1 side of each bread slice. Layer 4 bread slices with tomato slices, arugula mixture, and 2 bacon slices. Top with remaining 4 bread slices, mayonnaise-side down.

RECIPES FOR FRESH TOMATOES

http://www.southernliving.com/food/holidays-occasions/fresh-tomato-recipes/view-all

Tomato Herb Pasta

• 1/2 cup rice vinegar
• 1 tablespoon sugar $
• 1/2 medium-size red onion, thinly sliced
• 1/2 (12-oz.) package whole grain spaghetti $
• 2 medium tomatoes, seeded and chopped $
• 1 large cucumber, peeled and thinly sliced into half moons $
• 4 green onions, thinly sliced
• 1/3 cup firmly packed fresh mint leaves, chopped
• 1/3 cup firmly packed fresh cilantro leaves, chopped
• 1/4 cup fresh lime juice
• 2 tablespoons canola oil
• 1 teaspoon sugar $
• 1 teaspoon salt
• 1/2 teaspoon dried crushed red pepper
• 1/4 cup chopped peanuts $

Preparation

1. 1. Whisk together vinegar and 1 Tbsp. sugar in a bowl. Add onion, and let stand 30 minutes; drain, reserving 2 Tbsp. vinegar mixture.
2. 2. Prepare pasta according to package directions.
3. 3. Place chopped tomatoes and next 9 ingredients in a serving bowl. Add hot cooked pasta, onion, and reserved vinegar mixture, gently tossing to combine. Sprinkle with peanuts. Serve immediately, or cover and chill up to 24 hours.
4. Note: For testing purposes only, we used Mueller's Whole Grain Spaghetti.

Tomato Egg Sandwiches

• 1 (8-oz.) package cream cheese, softened
• 1 (9-oz.) jar horseradish sauce
• 1 small onion, grated (about 1/4 cup) $
• 1 (1-oz.) package Ranch dressing mix
• 12 white sandwich bread slices, toasted $
• 12 whole wheat sandwich bread slices, toasted $
• 24 tomato slices (about 6 medium-size ripe tomatoes) $
• 48 hard-cooked egg slices (about 8 large eggs) $
• Chopped fresh dill
• Freshly ground pepper

Preparation

1. 1. Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended; set aside.
2. 2. Cut 24 rounds from toasted bread using a 3-inch cutter. (Select a cutter close to the size of the tomato slices.) Reserve bread trimmings for another use, if desired.
3. 3. Spread 1 side of each round evenly with cream cheese mixture; top with 1 tomato slice and 2 egg slices. Sprinkle evenly with dill and pepper.

Grilled Tomatoes with Basil Vinaigrette

• 3 yellow tomatoes
• 3 red tomatoes $
• 3 tablespoons olive oil, divided $
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons white balsamic vinegar
• 2 tablespoons chopped fresh basil
• Garnish: fresh basil sprigs

Preparation

1. Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1 tablespoon oil; sprinkle with salt and pepper.
2. Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers often.
3. Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs. Garnish, if desired.

Tortellini and Tomato Salad

• 2 (9-oz.) packages refrigerated cheese-filled tortellini
• 1/2 cup olive oil $
• 1/2 cup freshly grated Parmesan cheese
• 3 tablespoons fresh lemon juice
• 2 garlic cloves
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 2 cups baby heirloom tomatoes, halved
• 1 cup fresh corn kernels $
• 1/2 cup thinly sliced green onions
• 1/2 cup coarsely chopped fresh basil
• Salt and pepper

Preparation

1. 1. Prepare tortellini according to package directions.
2. 2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.

30 Cooycat Recipes for your Favorite Chain Restaurant

http://www.buzzfeed.com/jessicamisener/copycat-recipes-for-your-favorite-chain-restaurant-foods#24um1m7