There are so many ways to serve tomatoes, with so many varieties and means of preparation. With such a versatile vegetable, Koen and I are able to incorporate tomatoes in some form into our meals at least a few times a week. This week especially I’ve been enjoying them with the warm weather.
I love oven roasted tomatoes over pasta – they come out of the oven so juicy and sweet. For this dish, I combined chopped tomatoes, red onion, garlic, sea salt, pepper, and olive oil in a lasagne dish to bake in the oven. About 5 minutes before the tomatoes were ready to take out of the oven, I added chopped basil and sliced mozzarella di bufala. This time I served the tomatoes over linguine.
Tomate aux crevettes is a Belgian dish of carved out tomatoes filled with a mixture of North Sea shrimp, mayonnaise, lemon, and parsley (ours had a bit of Tabasco added!). We ate our tomate aux crevettes with fresh french fries and salad.