Tim Love's Tastiest Tomato Recipes

Right now tomatoes are at the peak of perfection, adding intense flavor to everything from salads to steaks.

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Chef Tim Love, owner of The Lonesome Dove Western Bistro and The Love Shack in Fort Worth, Texas, prepared some of his favorite tomato recipes on "The Early Show."

RECIPES:

Grilled Pork Chops

INGREDIENTS:
4 6-8 ounce pork chops, on the bone
Canola oil
Salt and Pepper

METHOD:
Bring chops to room temperature before starting. Heat grill to at least 400°F and no hotter than 800°F. Brush room temperature chops with canola oil and season liberally with salt and pepper.

Place on the hottest part of the grill for a minute and a half and then quarter turn and cook another minute.

Flip and cook for 1 minute and quarter turn and cook again. Remove chops from grill and let rest for at least 10 minutes. Place back on the grill on the warm part of your grill and close lid or place on top rack and close lid.

Remove chops from the grill when they are hot. This produces medium rare. If you prefer a more well done chop, just leave on the rack until desired doneness.

Pico de Gallo

INGREDIENTS:
1/2 white onion, diced
2 cups diced fresh tomato
3 medium jalapenos, minced with seeds
Juice of 2 limes
1/2 cup chopped cilantro
3 tablespoons olive oil
2 tablespoons kosher salt
1 teaspoon cracked black pepper

METHOD:
Combine all ingredients
Adjust seasoning with salt and pepper as needed
Keep chilled until ready to serve

Grilled Texas Rib-Eye

INGREDIENTS:
Three 1 1/2-pound, bone-in rib eye steaks, about 1 inch thick, at room temperature
Canola oil, for brushing
Kosher salt and coarsely ground black pepper

METHOD:
Light a grill and heat, covered, until hot. Brush the steaks with oil and season with salt and with pepper. Grill the steaks over high heat for 1 1/2 minutes on each side. Transfer the steaks to a carving board and let rest for 10 or up to 30 minutes.

Return the steaks to the hot grill, cover and cook for 4 to 6 minutes, turning once; the steaks are done when an instant-read thermometer inserted in the center of the meat registers 130° for rare or 135° for medium-rare. Return the steaks to the carving board and let rest for 10 minutes. Thinly slice the steaks across the grain and serve.

Grilled Tomato and Scallion Salad

INGREDIENTS:
6-8 tomatoes, cored and cut into wedges
2 bunches of scallions
Canola oil
Kosher salt
Freshly ground pepper
3 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil
2 cups crumbled cotija cheese

METHOD:
Light a grill
Rub the tomatoes and scallions with canola oil and season with salt and pepper.

Grill the tomatoes and scallions over high heat, turning once, until they blister (approx. one minute per side).

Drizzle the salad with the lime juice and olive oil, sprinkle with the cheese and serve.

For another recipe, go to Page 2.

Grilled Tomato, Watercress and Bacon Salad

INGREDIENTS:
1 bunch fresh watercress
6-8 large tomatoes, cored and cut into wedges
8 strips thick cut bacon, cooked until crispy and roughly chopped
Day old sourdough bread
Canola oil
Salt
Freshly cracked pepper

METHOD:
Rub the tomatoes with canola oil and season with salt and pepper.

Grill the tomatoes over high heat, turning once, until they blister (approx. one minute per side).

Toast sourdough bread until golden brown, and cut into chunks.
In a large bowl combine grilled tomatoes, watercress and bacon and toss. Plate with sourdough croutons on top and drizzle with your favorite vinaigrette.