Tomato 's Versatility

 It is the height of the tomato season. They're everywhere, in sandwiches , gracing salads, and starring in sauces. Can there be any more recipes regarding these bright red gems/ yes. There different takes on classic recipes that re sure to please even those that are tired of these beauties.

Regular contributor Emily Weinstein give five recipes in today's New York Times Wednesday's Food section.Yes, Ms Weinstein loves them sliced with a sprinkle of salt  but tomatoes can also shine in other dishes by other Food section contributors. Melissa Clark gives an interesting one  - gingery meatballs with an Asian influenced tomato sauce that has soy sauce instead of olive oil in it. It's a nice difference from the usual meatballs and sauce. The meatballs have the bite of ginger while soy sauce brings out the tomatoes/ sweetness.Serve this with rice instead of pasta.Caroline Geler' grates her tomatoes sort of like the Spinish pan tomat but these are used as a sauce for butter fried salmon. The fish is sauteed first and then the tomatoes are added on one side of the skillet. It and the salmon are simmered for twenty-five to thirty minutes in a covered pan. Another seafood dish is shrimp with okra and tomatoes. To be honest the veggies are not ones that most would combine but the three ingredients do give off a Cajun vibe.Kia Damon contributed this and she also adds smoked paprika and oregano for more flavor.

The most luxurious dish is from Christian. Reynoso food blogger and San Francisco chef.His I'd fresh tomato ,basil and prosciutto pasta. The sauce is a lush mix of these ingredients along with fresh ricotta added in.Think of it as a semi cooked or semo cotto salsa cruda with the tomatoes being only partially cooked. The pasta  - namely spaghetti - is added to this. fresh basil is shredded and them sprinkled on the pasta and sauce. Slices of paper thin prosciutto are draped over each plate and then a dollop of ricotta is added to it. It's a lovely sweet salty blend of flavors. Tomato lovers can also try Hetty Liu McKinnon's dumpling tomato salad with chili crisp vinaigrette. This is a popular recipe with Times readers. Home chefs can use any frozen brand of pot stickers. These are fried and put on a bed of sliced tomatoes. The chili crisp vinaigrette is a blend of rice wine vinegar and soy sauce to give it an Asian vibe. The dish can be either vegetarian with vegetable stuffed dumplings or a meaty one filled with pork or shrimp.

Tomatoes add to any dish.Try any of these recipes  for your garden' s harvest.They're tasty and delicious ,perfect ways to highlight these gems.