Susan Ritts is a cookbook author and the creator of Putting on the Ritts custom catering and Crazy Good Dressing. She’s here with some tasty ways you can use fresh tomatoes during the tomato season!

Tomato, Artichoke and Burrata Salad recipe

Ingredients

• 3-4 heirloom tomatoes, sliced
• 2 jars of marinated artichoke hearts, sliced
• 1 or 2 balls of burrata
• 1/3 cup of thinly sliced basil
• Olive oil

Directions

1. Put the burrata in center of a platter
2. Arrange your tomato slices and artichoke in circular pattern around the burrata
3. Scatter basil slices on top of vegetables
4. Drizzle the platter with olive oil and salt and pepper to taste

Roasted Tomato & Bread Salad recipe

Ingredients

• 5 cups of cherry tomatoes
• 5 cups of cubed French bread
• 1/2 cup of kalamata olives, pitted
• 1 tbs of minced garlic
• Crazy Good Dressing seasoned olive oil
• Salt & pepper

Directions

1. Preheat the oven to 400 degrees
2. Toss the tomatoes in a few tablespoons of CGD and arrange on non-stick cookie sheet
3. Toss the bread in 2 tablespoons of CGD oil and place on a second non-stick cookie sheet
4. Put your tomatoes on a top rack and bread cubes on second rack under the tomatoes
5. Roast both the tomatoes & bread for about 25 minutes. The tomato skins should split & wrinkle
6. Add garlic to the tomatoes for the last 5 minutes of baking. Toss once
7. Roast the bread until it is light brown & toasted
8. Put the tomatoes & bread in large bowl. Add olives & toss to combine. Drizzle CGD over your salad & toss again

Roasted Tomato & Polenta Pie recipe

Ingredients

• 2 cups of grape tomatoes, cut in half
• 1 white onion, thinly sliced
• 3 cups of milk
• CGD seasoned oil or Olive Oil
• 1 cup of cornmeal
• 1 cup of water
• 1/2 cup of fontina cheese, cubed
• 1/4 cup of thinly sliced basil
• 2 tbs of butter
• 2 tbs of minced garlic
• 1/4 cup of shredded parmesan cheese

Directions

1. Preheat the oven to 400 degrees
2. In a bowl, combine your tomatoes & onion and drizzle with 2 tablespoons of CGD or olive oil with salt & pepper to taste
3. Roast for about 15-20 minutes or until tender. Lightly coat a tart pan with a removeable bottom with cooking spray and in a large saucepan bring milk to a simmer over medium heat
4. In a bowl, combine cornmeal, water and 1 tsp salt. Stir the cornmeal mixture slowly into heated milk and cook & stir until mixture comes to a boil. Reduce heat to low and cook 7-8 minutes
5. Stir in the cheese, basil, butter, garlic. Cook for about 4-5 minutes until thick and creamy
6. Arrange your roasted veggies on top of polenta & bake in the oven for 15 minutes
7. Remove from oven and sprinkle with parmesan cheese and let it cool for 45 minutes
8. When serving, remove sides of pan, cut into wedges