Virginia's Kitchen by GINNIE MANUEL

Tomatoes

Few foods sing so colorfully of summer as cherry tomatoes, cheerfully peeking from baskets and backyard vines all over central Virginia. They have been a seasonal mainstay for decades because they deliver sweet, juicy flavor in a compact package.
In that sense, cherry tomatoes can almost be enjoyed like a fruit—which, in fact, the tomato technically is. A member of the nightshade family (along with potatoes and eggplant), the tomato is one of America’s favorite “vegetables,” a classification the government gave it for trade purposes in 1893.
Modern technology has made cherry tomatoes available virtually year ’round, but most store-bought varieties cannot approach the delectable, just-picked flavor of the locally grown product. See if you can find some local ones, and try these easy ways to enhance your summer menus with cherry tomatoes.

Fire and Ice Tomatoes
You can serve this fat-free selection as an appetizer, but it really shines as an accompaniment to your favorite barbecued meat.

¼ cup apple cider vinegar
1½ teaspoons celery salt
4½ teaspoons sugar
1/8 teaspoon crushed red pepper flakes
¼ teaspoon pepper
1½ pints cherry tomatoes
1 green pepper, cut in slivers
1 red onion,thinly sliced Sliced cucumber, optional garnish

Several hours before serving, combine the first 5 ingredients in a small enamel or stainless steel saucepan, and bring to a boiling. Simmer for 1 minute. Remove the stems from the tomatoes, and cut in half. Place the tomatoes, green pepper and onion in a medium bowl, and pour the vinegar mixture on top. Cover and refrigerate several hours. Just before serving, garnish with sliced cucumbers if desired. Serves 6.

Salmon-stuffed Cherry Tomatoes
For this unique presentation, select the largest cherry tomatoes you can find. Smoked salmon is generally available at the service deli of any supermarket. These can be enjoyed as a main dish (about four per person) or as an appetizer.

24 large cherry tomatoe
 3 slices smoked (Nova Scotia) salmon, finely chopped
1 (3 ounce) package cream cheese, softened
¼ teaspoon Worcestershire sauce
1 teaspoon finely chopped chives
24 capers
2 to 3 sprigs of parsley

With a small spoon, core and remove pulp and seeds from the tomatoes. Turn the tomato “shells” upside down on a paper towel-lined plate to drain, and refrigerate for several hours. Combine the next 4 ingredients, and use this mixture to stuff the tomatoes. Top each one with a caper and a small parsley leaf. Refrigerate until serving. Serves 4 as an entrée, 8 to 10 as an appetizer.

Bacon & Tomato Salad
If you’re a fan of BLT sandwiches, then this vibrant salad is sure to please.

6 slices bacon
1 pint cherry tomatoes
¼ cup mayonnaise
1 tablespoon tarragon vinegar
2 tablespoons olive oil
¼ teaspoon salt
1 tablespoon fresh basil,chopped
6 romaine lettuce leaves
2 tablespoons chopped chives

Cook the bacon until crisp. Drain thoroughly, and crumble into small pieces. Meanwhile, wash and stem the tomatoes, cut in half, and place in a medium bowl. In a small bowl, combine the next 5 ingredients, and pour over the tomatoes. Add the bacon, and toss until thoroughly coated with the dressing. Arrange a lettuce leaf on each of 6 salad plates, and spoon tomato mixture on top. Sprinkle with chives, and serve immediately. Serves 6.

Tomato and Green Bean Salad
Green beans and tomatoes have always formed a tasty partnership with lots of eye appeal. This treatment calls for both red and yellow cherry tomatoes. The latter, which may be harder to find, tend to be less acidic than their red cousins. Toss with the dressing just before serving to prevent the beans from discoloring.

1 cup fresh green beans
1½ cups red cherry tomatoes
1½ cups yellow cherry tomatoes
2 large ripe tomatoes
Freshly ground pepper to taste
¼ cup olive oil
2 tablespoons red wine vinegar

Snap off the stem ends from the green beans, break into 1-inch lengths, and quickly blanch in boiling water or in the microwave until crisp-tender and bright green. Drain well and set aside. Wash and remove the stems from the cherry tomatoes, and cut in half. Cut the large tomatoes in half lengthwise, and then cut each half into very thin wedges. Combine the tomatoes and green beans in a salad bowl. Just before serving, toss with pepper, oil and vinegar. Serves 6 to 8.