Top 6 Meats to Eat with Tomatoes
'Tis the season! Top 6 Meats to Pair with Tomatoes
Alright, let's face it. There's nothing like a fresh tomato in summer.
Sliced with a dash of salt, chopped in a cucumber salad, or topping a juicy burger hot off the grill, a fresh tomato really just makes everything better.
Consider the mouth watering possibilities you and your family could be eating when you pair them with these must try options:
Cottage Bacon - Professional BLT sandwich anyone? You can certainly use regular cut, or even thick cut, bacon, but have you tried using cottage? Cut from the shoulder, it's the meatiest of the bacons and makes for an excellent sandwich.
Italian Sausage - Already perfectly seasoned to compliment the sweet, tangy flavor of fresh tomato. Serve up a tasty skillet dish or top a pizza with one of our family's all time favorites!
Burgers - Pick your preferred size (1/4, 1/3, or 1/2 pound specialty burgers) and grill it the way you want! Top with melty cheese, a slice of fresh, juicy tomato, your favorite condiments, crisp lettuce, and you're set!
Boneless, Skinless Chicken Breast - Make the perfect oven bake with easy to cook boneless, skinless chicken breasts. Slice in half, top with garlic and pesto, sliced tomatoes, and top with lots of mozzarella cheese before baking at 400 degrees for about 25 minutes. Serve with a glass of white wine and enjoy!
Finnochionia - Wouldn't those tiny cherry tomatoes look amazing on a charcuterie board alongside some Italian inspired finnochionia salami? Yeah, we thought so, too. The perfect spritz of sweet to compliment the salt of the salami.
Turkey bone broth As the weather cools, tomato soup is a winner, too! Using turkey bone broth as a base, add in your favorite tomatoes, fresh basil, salt, and seasoning and blend for a hearty, delicious, homemade soup.
What's your favorite way to enjoy a garden fresh tomato?
Respond and let us know. We love learning new recipes! :)
Elli's Pro Tip: Have more tomatoes than you know what to do with? You can chop and freeze them in ready made portions for chili in the middle of winter. Elli recommends roasting them first at 275 degrees F for 1 hour on a jelly roll pan, then cool before freezing. You can chop and add basil, as well, if you like. Freeze the tomatoes in the portion sizes you plan to cook with later. We find that a quart works well for smaller portions, but if you like to make big batches of chili, a gallon would be good, too.