Anonymous wrote:I like to roast chopped tomatoes, onion, garlic, and peppers in the oven for 30-45 minutes, then smash them once soft and add in salt, red chili flakes, oregano or basil, and other spices. I usually fold in goat cheese or cream cheese and roast a little longer. Then serve with a sliced baguette, chips, or crackers.

You could try without the cheese to make it lighter.

This sounds nice!

Real fried green tomatoes in a skillet not deep fried.

Tomatoes stuffed with pesto. Any online recipe for inspiration.

Pan con tamate - Spanish style

https://www.thekitchn.com/pan-con-tomate-recipe-23567056

Oooh, OP, I would love the recipe for your shrimp and grits!

Yes, gazpacho shots or just salsa Fresca. Another option is just tomato and Feta salad, it’s fresh and light and goes well with shrimp.

Gazpacho shots.

I like to roast chopped tomatoes, onion, garlic, and peppers in the oven for 30-45 minutes, then smash them once soft and add in salt, red chili flakes, oregano or basil, and other spices. I usually fold in goat cheese or cream cheese and roast a little longer. Then serve with a sliced baguette, chips, or crackers.

You could try without the cheese to make it lighter.

Burrata bites.

I’m having people over for dinner tomorrow night. The meal is shrimp and grits, with the Via Carota green salad, and a rum cake for dessert.

I’d like to have a small appetizer available when people arrive, and I happen to have a surplus of Roma tomatoes due to a grocery ordering oops. Any suggestions? I don’t want it to be super heavy as the shrimp and grits are very rich (grits are cheesy and the shrimp are in a pancetta cream sauce).

All I can think of is bruschetta but I don’t even have a tried-and-true recipe for that.