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!

MORE: Savor Summer with a Fresh Tomato Bloody Mary

Clinton Kelly Eggplant in Tomato Ricotta Sauce

Eggplant in Tomato-Ricotta Sauce

Ingredients

  • 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)

MORE: Class Up Your Carrot Salad With This Recipe

Directions

  • 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

Ingredients

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

Directions

  • 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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Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

This photo was taken the day my mom brought me back to the US from Panama, where I was born. She had jet-black hair and a tan, whereas I was basically translucent, with white hair and big blue eyes. Security guards stopped her in the airport because they thought she was smuggling someone else’s baby out of the country. So, I guess it’s time for everyone to come clean. I was indeed stolen. I am actually a Norwegian prince. Where’s my 👑, Terri?!?! Where. Is. My. #%^*ing. 👑?!? 🤪 Happy Mother’s Day!!! I love you. Sorry I’m so weird. ❤️

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