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

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