Got tomahtos? Tomaytos? Here’s a few ideas that are light, tasty, and easy. And take a look at this home grown tomato slide show. Beautiful.

Recipes after the jump…

RECIPES:

Caprese Salad

• 3 vine-ripe Roma tomatoes @ room temperature, 1/4-inch thick slices
• 1 pound fresh mozzarella, 1/4-inch thick slices
• 20 to 30 leaves (about 1 bunch) fresh basil
• Extra-virgin olive oil, for drizzling
• Balsamic glaze, for drizzling
• Coarse salt and pepper

Directions:
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each or chopped your preference, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil, balsamic glaze, and season with salt and pepper, to taste.

Margarita Pizza

• 2 tablespoons extra virgin olive oil
• 1/2 lb. plum (Roma) tomatoes, sliced in 1/4″ pieces
• 1 clove garlic, crushed and finely chopped
• 1/2 tsp. salt
• 1 12″ uncooked NY Style dough crust or dough of your choice.
• 6 oz. mozzarella cheese, shredded
• 6 fresh basil leaves cut into julienne strips
• extra virgin olive oil
• 1 pound loaf of fresh mozzarella cheese cut into circles.

Directions:
Brush dough crust lightly with olive oil. Top with shredded mozzarella and fresh mozzarella cheese, then Roma tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on pizza stone for 8-10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and top with Parmesan cheese, then basil. Cool on a wire rack for 2-3 minutes before cutting into wedges and serving 

RECIPES:

Caprese Salad

• 3 vine-ripe Roma tomatoes @ room temperature, 1/4-inch thick slices
• 1 pound fresh mozzarella, 1/4-inch thick slices
• 20 to 30 leaves (about 1 bunch) fresh basil
• Extra-virgin olive oil, for drizzling
• Balsamic glaze, for drizzling
• Coarse salt and pepper

Directions:
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each or chopped your preference, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil, balsamic glaze, and season with salt and pepper, to taste.

Margarita Pizza

• 2 tablespoons extra virgin olive oil
• 1/2 lb. plum (Roma) tomatoes, sliced in 1/4″ pieces
• 1 clove garlic, crushed and finely chopped
• 1/2 tsp. salt
• 1 12″ uncooked NY Style dough crust or dough of your choice.
• 6 oz. mozzarella cheese, shredded
• 6 fresh basil leaves cut into julienne strips
• extra virgin olive oil
• 1 pound loaf of fresh mozzarella cheese cut into circles.

Directions:
Brush dough crust lightly with olive oil. Top with shredded mozzarella and fresh mozzarella cheese, then Roma tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on pizza stone for 8-10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and top with Parmesan cheese, then basil. Cool on a wire rack for 2-3 minutes before cutting into wedges and serving