The Thoroughly Modern Tomato

Once you’ve had your fill of raw tomatoes, it’s time to think of more substantial uses for everybody’s favorite vegetable.

Here’s a trio of dishes using red, summer-ripe tomatoes; all are easily prepared in the microwave. And given the recent resurgence in popularity of green tomatoes, we’ve even included a Green Tomato Salsa.

CHILLED CREAM OF TOMATO-BASIL SOUP

1 tablespoon butter

1 clove garlic, minced

1 cup thinly sliced onions

3 pounds ripe tomatoes, peeled, seeded and chopped

3 tablespoons tomato paste

2 cups chicken broth, defatted

1/2 teaspoon sugar

Salt, pepper

1/4 cup finely chopped fresh basil

Plain yogurt

1 teaspoon grated orange zest, optional

Combine butter, garlic and onions in 2-quart microwave-proof casserole and microwave on HIGH (100% power) until onions are tender, 2 to 3 minutes. Stir in tomatoes and tomato paste and microwave on HIGH until boiling, 5 to 8 minutes, stirring twice.

Transfer mixture to blender or food processor and puree. Return mixture to casserole along with broth, sugar, and salt and pepper to taste. Cover with lid or plastic wrap, turned back slightly. Microwave on HIGH until just boiling, 10 to 14 minutes, stirring once. Stir in basil and 1 cup yogurt to blend. Cover and chill.

To serve, ladle into soup bowls or cups and top each with dollop of yogurt and grated orange zest. Makes 6 servings.

Try this with thin slices of aged Parmesan cheese.

MEDITERRANEAN TOMATOES

4 medium firm-ripe tomatoes

Salt

Freshly ground pepper

2 teaspoons olive oil

1/4 cup fine dry bread crumbs

1/4 cup chopped fresh basil

1/4 cup chopped parsley

Cut 1/2 inch from stem end of tomatoes. If desired, remove seeds by pressing insides of tomatoes with fingers. Season to taste with salt and pepper. Drizzle 1/2 teaspoon oil over each tomato.

Combine bread crumbs, basil and parsley in small bowl. Arrange tomatoes in 9-inch pie plate or microwave-proof dinner plate. Sprinkle bread-crumb mixture evenly over tomatoes. Cover loosely with wax paper and microwave on HIGH (100% power) until plate on bottom is hot to touch, 2 1/2 to 5 1/2 minutes. Makes 4 servings.

This makes a light summer meal when served with crusty Italian bread.

TOMATOES WITH PROSCIUTTO AND BASIL

1 pound ripe red tomatoes, preferably plum, cut into 1/4-inch slices

1 teaspoon olive oil

Freshly ground pepper

2 ounces thinly sliced prosciutto

4 ounces mozzarella cheese

1 tablespoon finely chopped fresh basil, or 1/2 teaspoon crushed dried

Arrange tomatoes in 1 overlapping, circular layer on outside rim of 10-inch round microwave-proof dish. Sprinkle with olive oil and pepper to taste.

Cut prosciutto into slices. Slice cheese to fit size of tomato slices. Insert slices of prosciutto and cheese between tomato slices. Sprinkle with basil. Cover loosely with wax paper and microwave on MEDIUM (50% power) until cheese melts, 2 to 5 minutes. Makes 4 servings.

This makes a spicy dip for tortilla chips or an appealing topping for burritos.

GREEN TOMATO SALSA

1 tablespoon oil

1 small onion, finely chopped

1 clove garlic, finely chopped

10 green plum tomatoes or tomatillos, or 5 medium green tomatoes

2 jalapeno chiles, seeds removed

2 tablespoons chopped cilantro

Salt

Freshly ground pepper

Combine oil, onion and garlic in small microwave-proof casserole and microwave on HIGH (100% power) 1 minute.

Puree tomatoes, jalapenos and cilantro in blender or food processor. Stir puree into onion-garlic mixture. Season to taste with salt and pepper. Makes about 2 cups.