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OMG Tomatoes are in! The Farmers Market this morning was loaded with local tomatoes....
- Thread starter barbara-in-va
- Start date
sarah-in-charleston
Well-known member
I have
It is really good and very easy. I will have to check the quantities and get back to you
It is really good and very easy. I will have to check the quantities and get back to you
A link to the Julia Child tomato quiche recipe.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=14582
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=14582
Link to another good thread on tomato tarts.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=12267
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=12267
Here is amethod for a tomato tart - you can put pretty much anything in it and it is all good:
This is from a thread a few years ago at Gail's:
After reading all of these tart recipes, and seeing what I had in the fridge - I made one that was pretty darn good>>>
I blind-baked a pie crust in a 9-inch tart
pan with a removeable bottom. Schmeared
some boursin over the bottom, then layered:
fresh spinach,
parmesan bread crumbs,
grated fontina,
sliced tomatoes, dotted with pesto
grated mozarella,
more bread crumbs on top.
Baked at 350 for ~15 minutes. Had a slice
warm, room-temp, and cold - all yummy, and
very pretty!
Thanks to all for the inspiration.
Cheers!
Lisa
This is from a thread a few years ago at Gail's:
After reading all of these tart recipes, and seeing what I had in the fridge - I made one that was pretty darn good>>>
I blind-baked a pie crust in a 9-inch tart
pan with a removeable bottom. Schmeared
some boursin over the bottom, then layered:
fresh spinach,
parmesan bread crumbs,
grated fontina,
sliced tomatoes, dotted with pesto
grated mozarella,
more bread crumbs on top.
Baked at 350 for ~15 minutes. Had a slice
warm, room-temp, and cold - all yummy, and
very pretty!
Thanks to all for the inspiration.
Cheers!
Lisa
This is one of my all-time favorites - REC: Linguine with Tomato and Basil
This is a recipe from Linda Stradley. It is basically an alla checca. I prefer it over angel hair or spaghetti.....I also leave out the olives, cuz DH doesn't like them.
Linguine With Tomatoes & Basil
This is the perfect recipe for those hot
summer days when you garden is plentiful
with fresh tomatoes and basil.
6 very ripe large tomatoes, peeled, seeded,
and cut into bite-sized pieces
1 cup extra-virgin olive oil
1 cup fresh basil leaves, cut into strips
1 cup freshly grated parmesan cheese
3/4 cup sliced black olives
1/2 cup sliced pimiento-stuffed green
olives
4 cloves garlic, minced
1 tablespoon salt
1 teaspoon coarsely ground pepper
1 (16-ounce) package uncooked linguine
pasta
Freshly grated parmesan cheese
In a large bowl, combine tomatoes, olive
oil, basil, parmesan cheese, black olives,
green olives, garlic, salt, and pepper;
stir until blended. Cover and let stand at
room temperature 2 hours.
Cook pasta according to package directions;
drain and return to pan. Add tomato mixture
and toss to coat thouroughly. Transfer onto
individual serving plates and garnish with
additional parmesan cheese.
Makes 4 servings.
http://whatscookingamerica.net/Pasta_Rice_Ma
in/lingtom.htm
This is a recipe from Linda Stradley. It is basically an alla checca. I prefer it over angel hair or spaghetti.....I also leave out the olives, cuz DH doesn't like them.
Linguine With Tomatoes & Basil
This is the perfect recipe for those hot
summer days when you garden is plentiful
with fresh tomatoes and basil.
6 very ripe large tomatoes, peeled, seeded,
and cut into bite-sized pieces
1 cup extra-virgin olive oil
1 cup fresh basil leaves, cut into strips
1 cup freshly grated parmesan cheese
3/4 cup sliced black olives
1/2 cup sliced pimiento-stuffed green
olives
4 cloves garlic, minced
1 tablespoon salt
1 teaspoon coarsely ground pepper
1 (16-ounce) package uncooked linguine
pasta
Freshly grated parmesan cheese
In a large bowl, combine tomatoes, olive
oil, basil, parmesan cheese, black olives,
green olives, garlic, salt, and pepper;
stir until blended. Cover and let stand at
room temperature 2 hours.
Cook pasta according to package directions;
drain and return to pan. Add tomato mixture
and toss to coat thouroughly. Transfer onto
individual serving plates and garnish with
additional parmesan cheese.
Makes 4 servings.
http://whatscookingamerica.net/Pasta_Rice_Ma
in/lingtom.htm