The tomato is the edible berry of the plant Solanum lycopersicum, commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. Tomatoes are a significant source of umami flavor. They are consumed in diverse ways and, since being introduced to Europe in the 16th century, have been embraced by diverse cuisines worldwide.

Some flavors that pair well with tomatoes include: Basil, Bell peppers, Cheese (blue, goat, Gorgonzola, mozzarella, Parmasan, pecorino), Garlic, Lemon, Olive oil, Onions, Salt & Pepper, Thyme, Vinegar

Tomatoes are low in carbohydrates and are a good source of Vitamin C, Potassium, Vitamin K, Folate, and Lycopne. Source: https://www.healthline.com/nutrition

Recipes

Hasselback Tomato Caprese Salad

Prep Time: 20 mins      Cook Time: 20 mins      Servings: 4     Source:   eatingwell.com                                                                                                                                                               

Ingredients

4 medium tomatoes, cored

3 ounces fresh mozzarella, thinly sliced into 16 pieces

16 fresh basil leaves

¼ teaspoon salt

¼ teaspoon ground pepper

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic glaze (see Tip)                                                                                                

Directions

Place tomatoes cored-side down on a cutting board. Make 8 cuts down each tomato, slicing almost to the bottom (or core) but not all the way through. Carefully transfer the tomatoes to a serving platter. Fill each cut alternately with mozzarella and basil. Sprinkle with salt and pepper. Drizzle with oil and balsamic glaze.                                        

Notes

Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegars in well-stocked supermarkets.Originally appeared:

The Best Tomato Sandwich to Make All Summer Long

Prep Time: 10 mins     Cook Time: 10 mins     Servings: 1     Source:  eatingwell.com                                                                                                                                                               

Ingredients

 2 ounces cream cheese, at room temperature

1 tablespoon low-fat plain strained (Greek-style) yogurt

1 tablespoon sliced fresh chives

1 tablespoon chopped fresh dill

¼ teaspoon ground pepper

2 slices whole-wheat sandwich bread, lightly toasted

4 slices tomato (about 1/4-inch)                                                                                                

Directions

Stir cream cheese, yogurt, chives, dill and pepper together in a small bowl until well combined. Spread the mixture evenly on 1 side of each toast slice. Arrange tomatoes on 1 slice; top with the other slice, spread-side down. Cut in half diagonally before serving 

Bruschetta-Topped Crispy Baked Chicken

Prep Time: 20 mins     Cook Time: 40 mins     Servings: 4     Source: eatingwell.com                                                                                                                                                               

Ingredients

¼ cup all-purpose flour

1 large egg

2 tablespoons water

½ cup panko breadcrumbs, preferably whole-wheat

¼ cup grated Parmesan cheese

1 pound chicken cutlets, trimmed

½ teaspoon ground pepper, divided

¼ teaspoon salt, divided

Cooking spray

1 tablespoon extra-virgin olive oil

1 tablespoon balsamic vinegar

1 clove garlic, grated

2 cups cherry tomatoes, cut into eighths

⅓ cup slivered basil leaves                                                                                                

Directions

Preheat oven to 425 degrees F. Place a wire cooling rack on a large rimmed baking sheet.

Spread flour in a shallow dish or pie pan. Whisk egg and water in another shallow dish. Combine panko and Parmesan in a third dish.

Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Dredge both sides of each piece of chicken in the flour, shaking off any excess. Dip in the egg mixture, then dredge in the panko mixture. Coat both sides of the cutlets with cooking spray and place on the prepared rack. Bake until cooked through and starting to brown, 15 to 20 minutes.

Meanwhile, whisk oil, vinegar, garlic and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl. Add tomatoes and basil and stir to combine. Serve over the chicken.