Okay, so we can stop holding our breath. The concern of blight returning for another year to steal our precious tomato crops has past. With the Spring being very kind to home gardeners this year, we were lucky enough to get our tomatoes into the ground on the early side. This past week, cherry tomatoes have started to yield a ripened lot of mouth popping candy. This week, however, our heirloom tomatoes, you know - those big, juicy, delicious handfuls of red lusciousness - have started to turn a pale green only to then blush a rosy, red . Ahh, a sigh of relief as tomato season is really here!  Have you every tried fried green tomatoes? If you can't wait for the fruit to ripen on the vine, I suggest you make yourself a batch. They are delicious. Ripe tomatoes can be made into more than just a salad or a garnish on your burger. Relish in the recipes below and may your mouth water.

FRIED GREEN TOMATOES
Serves 6
1 cup stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
Pinch cayenne
1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
1/2 cup olive oil
1 tablespoon unsalted butter

1. In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
   
2. Place a large cast iron or stainless steel skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper
   

towels. Serve with hot pepper sauce and lemon if desired.

GRILLED TOMATOES
6 servings
3 yellow tomatoes
3 red tomatoes
3 tablespoons olive oil, divided
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
2 tablespoons white balsamic vinegar
2 tablespoons chopped fresh basil

1. Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1 tablespoon oil; sprinkle with salt and pepper.
   
2. Grill, covered with grill lid, over medium heat 10 minutes, turning skewers often.
   
3. Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs. Remove from skewers and arrange on plate with cubes of feta cheese, basil leaves and pita bread on the side.
   

FRESH TOMATO TART
7 sheets filo dough, thawed
5 tablespoons unsalted butter, melted
7 tablespoons grated parmesan cheese, divided
1 cup very thinly sliced onion
1 cup shredded mozzarella cheese
8 Roma tomatoes, cut into 1/8-in.-thick slices
1 tablespoon fresh thyme leaves
Sea Salt
freshly ground black pepper

1. Preheat oven to 375°. Line a large cookie sheet with parchment paper and brush lightly with olive oil or butter. Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tbsp. parmesan. Repeat layering 5 more times (with filo, butter, and parmesan), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tbsp. parmesan.
   
2. Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly to form a beautiful pattern. Sprinkle with thyme, salt and pepper to taste.
   
3. Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.
   

Lisa Caccamise is Chef and Owner of Simple Earth Cuisine, Personal Chef Service, LLC.
(917) 696-1284.