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Tomato Recipes

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In a small bowl, combine the ricotta, 1/2 cup of Parmesan and the egg. Add pepper and nutmeg to taste and mix thoroughly. Set aside.

Spread half of the ricotta mixture over the pastry, keeping it inside the frame. Cover the ricotta with the slices of one tomato, overlapping the slices slightly, like shingles on a roof. Sprinkle half of the remaining Parmesan over the tomatoes. Repeat with the remaining ricotta mixture, tomato slices and Parmesan. Bake until the pastry has puffed and browned, about 20 minutes. Let it rest 5 to 10 minutes before slicing. Serve warm.

Per serving: 265 calories, 7 g protein, 20 g carbohydrates, 18 g fat, 27 mg cholesterol, 5 g saturated fat, 185 mg sodium, 1 g dietary fiber

Recipe tested by Stephanie Witt Sedgwick; e-mail questions tofood@washpost.com

Tomato, Basil and Mozzarella Pasta Salad

4 to 6 main-course servings

This salad employs one of the best combos in summer food: tomatoes, mozzarella and basil. Even better, it takes about 30 minutes to make, from start to finish. It's always good to use the freshest ingredients, but here it's essential. Fresh mozzarella can now be bought in almost every supermarket. And choose the ripest tomatoes you can find: I like plum tomatoes, because they're easy to peel and seed, but you can use your favorites.

8 ounces rotini (corkscrew) or any similarly shaped pasta

Salt

8 ounces mozzarella cheese, cut into 1/4 - to 1/2 -inch dice

3/4 pound plum tomatoes, peeled, seeded and cut into 1/4 - to 1/2 -inch dice*

10 to 12 medium or large basil leaves, coarsely chopped

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