Two Simple Meals to Make with Summer Tomatoes

My garden’s been insane this year—gobs of tomatoes, foot-long zucchinis and some egg-cellent eggplants, among other bounty. With all this produce, it’s a challenge to get creative in the kitchen to use it all up. Here are two ways I've made over picks from my garden as super-simple, delicious meals. These might just be the best things I eat all summer!

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Clinton Kelly Eggplant in Tomato Ricotta Sauce

Eggplant in Tomato-Ricotta Sauce


  • 1 Onion, chopped
  • Olive oil
  • 2 cloves Garlic, minced
  • 2-3 pounds Tomatoes, cored & chopped
  • Fresh oregano
  • Fresh thyme
  • 3-4 Japanese eggplants (regular ones work, too, but buy the smallest ones possible)
  • 1 cup Fresh ricotta cheese
  • 1/2 cup Fresh parmesan cheese, grated
  • handful Basil
  • Salt & Pepper
  • Chives (optional)

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  • Cook the onion in olive oil until translucent, then add the garlic, tomatoes, oregano and thyme. Simmer until it cooks down into a broth, about 15 minutes.
  • Split eggplant lengthwise and brush with olive oil. Grill for a few minutes over a hot grill until it gets a nice char.
  • Place the eggplant on a plate, add the cheese and basil, then pour the tomato broth over it. Add salt, pepper and chives to taste.
Clinton Kelly Tomato Cucumber Salad

Tomato-Cucumber Salad


  • 1-2 pounds Tomatoes, roughly chopped
  • 1-2 Cucumbers, peeled, seeded and roughly chopped
  • Olive Oil
  • Salt & Pepper
  • Fresh Basil, chopped
  • dash of Vinegar


  • Combine all ingredients in a large salad bowl; toss.
  • Serve immediately or the salt will draw out a lot of the moisture.
Two Simple Meals With Summer Tomatoes

Love people for who they are, not for who you think they should be. (That may be the most valuable lesson I've ever learned. And I learned it from this guy.) Happy Father's Day!

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