Fruit or vegetable?
As a child, I remember going into our family garden, picking the biggest, reddest tomato I could find, wiping any dirt off on my shorts and biting into this sun-kissed delight. The juice dripped down my chin and I relished every bite. It was my favorite then and that hasn’t changed. We often have meals of sliced tomatoes and sweet corn, and I can’t wait for both to be in season again.
Tomatoes come in so many varieties and colors. Large pink beefsteaks to red, orange and yellow cherry and grape tomatoes, and multi-colored heirlooms, and that’s just the tip of the iceberg. August gardens have an abundance of this juicy delight and the recipes this month will help you enjoy them even more.
Turkey Taco Tomatoes
- 1 tablespoon olive oil
- 3/4 lb. ground turkey or chicken
- 1 medium onion chopped
- 1 1-ounce package taco seasoning
- 4 large, ripe tomatoes
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded lettuce
- 1/4 cup sour cream
- In a large skillet over medium heat, heat oil and add onion, stirring until soft.
- Add ground turkey and taco seasoning. Break apart meat as it cooks until no longer pink.
- Core tomatoes and cut into wedges without cutting all the way through the tomato.
- Divide meat between the tomatoes, top with cheese, lettuce, sour cream and salsa, if desired.