How do you say “tomato?”

Tomato Gratin

4 slices whole-grain bread, torn into quarters
1 tablespoon minced garlic
1 tablespoon extra-virgin olive oil
1/3 cup finely shredded Pecorino Romano or Parmesan cheese
4 medium tomatoes, sliced
1/4 cup chopped fresh basil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt

1. Preheat oven to 450°F. Coat a shallow 2-quart baking dish with nonstick spray.
2. Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.
3. Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.

NUTRITION INFORMATION: 6 servings. Per serving: 128 calories; 4 g fat; 17 g carbohydrate; 5 g protein; 2 g fiber

Tomato Bisque

2 tablespoons extra-virgin olive oil
1 large onion, chopped
4 cloves garlic, crushed and peeled
1 14-ounce can reduced-sodium chicken broth
2 cups water
1/4 cup white rice
1 28-ounce can crushed tomatoes
1/2 cup silken tofu
1 tablespoon rice vinegar
6 3/4-inch-thick slices baguette, preferably whole-grain
3 tablespoons shredded part-skim mozzarella cheese

1. Heat oil in a Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until beginning to soften, about 3 minutes. Stir in broth, water and rice; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the rice is very tender, about 15 minutes.
2. Preheat oven to 450°F.
3. Stir tomatoes, tofu and vinegar into the soup. Remove from the heat and puree, in batches, in a blender. (Use caution when pureeing hot liquids.) Return the soup to the pot and reheat over medium-high heat, stirring often.
4. Meanwhile, top slices of baguette with mozzarella and place on a baking sheet. Bake until the cheese is melted and bubbly, about 5 minutes. Ladle soup into bowls and top each serving with a cheesy crostini.

NUTRITION INFORMATION: 6 servings, 1 ½ cups each. Per serving: 218 calories; 8 g fat; 31 g carbohydrate; 8 g protein; 4 g fiber

Tomato-Basil Skewers

16 small fresh mozzarella balls
16 fresh basil leaves
16 cherry tomatoes
Extra-virgin olive oil for drizzling
Coarse salt & freshly ground pepper to taste

Thread mozzarella, basil and tomatoes on small skewers. Drizzle with oil and sprinkle with salt and pepper.

NUTRITION INFORMATION: 16 pieces. Per piece: 46 calories; 3 g fat; 1 g carbohydrate; 3 g protein; 0 g fiber

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