So the "All Things Tomato" Bake Sale for charity is next weekend - ideas anyone???

M

music-city-missy

Well-known member
The funds go to a non-profit that works to help with community food issues so it's a great cause and it's tied into the Tomato Festival.

I am always looking for new and creative ideas of what to fix. One thing - I go these TINY little tomatoes at the farmers market on Wednesday. They are so cute - almost like currants or at least tiny champagne grapes. And they sort of remind you of candy. I would like to maybe use them to be different. Maybe a bacon and tomato cookie with whole tiny tomatoes. Or use them like blueberries in muffins? Or maybe a tart that looks like a fruit tart topped with currants but have a thin layer of maybe a goat cheese, herbes de provence and then brulee them slightly and glaze with butter rather than actually baking it (just prebake the crust)

Looking for your strangest tomato recipes and ideas.

 
I like your muffine idea. maybe corn muffins with bacon and tomato. or those crustless egg quiche

type muffins with the same bacon and tomato, or ham and zucchini or just veggie. those would need to be kept cool though, or to eat out of hand. can you bottle up some nice oven roasted tomatoes---would also have to have a note to keep refrigerated. didn't someone post an interesting/different ketchup this year? how about herby tomato foccacia slices? just some thoughts.

 
I have been making these. They have been very popular and easy to make.

Crustless Spinach-Tomato Quiche presented by Swan House Bed & Breakfast

1 10 oz pkg frozen chopped spinach, thawed and drained
1 large tomato, sliced
1 1/2 cups cottage cheese
1 cup grated sharp cheddar cheese
3 large eggs
2 Tbsps canola oil
1 tsp garlic salt
1/8 tsp ground pepper

Press all the water out of the thawed spinach. Combine cottage cheese, cheddar cheese, spinach, eggs, oil, salt and pepper. Pour half of the mixture into a lightly greased 9 inch pie plate. Arrange tomato slices over spinach and cover with the remaining spinach mixture. Bake in a preheated 350° oven for 40 minutes or until a knife inserted in the center comes out clean.

Serves 5

For this one, I add quartered grape tomatoes and leave out the butter. It is a very forgiving recipe. I call them BLTs, bacon, lettuceless and tomato. I bake them in a 6 muffin tin, so they are quite hearty. They look beautiful. I sell them on a dome covered cake dish.
The spinach is the most popular. I call them Greek Quichelettes, and I charge $4 each, and I sell out every Saturday. I have some other recipes but these are the ones that have sold the best.

Crustless Bacon & Egg Quiche presented by Butterfly Breeze Bed & Breakfast
Oven: 350°
Serves: 4-6

8 strips bacon (or 1 Tbsp Bacon Bits)
1 1/2 cups milk
Dash of pepper
1/2 cup prepared biscuit mix
1 cup shredded Cheddar cheese
1/4 cup melted butter
3 eggs

1. If you use bacon, fry until crisp; crumble and set aside.
2. In blender, combine milk, biscuit mix, eggs, butter and pepper.
3. Pour into greased 9" pie pan.
4. Sprinkle bacon and cheese on top of egg mixture, gently press below surface with a fork.
5. Bake at 350° for 30 minutes or until knife inserted halfway comes out clean.

 
How about putting the tomatoes in these Bacon-Cheddar-Chive Scones posted by Dawn?

From King Arthur Flour blog. I haven't made these, but they look and sound delicious!

Bacon-Cheddar-Chive Scones

We usually think of scones as sweet, not savory. But these rich, tender scones are packed with chunks of Cheddar cheese and diced bacon, and accented with fresh chives. Serve them with soup or a salad for a satisfying meal.

Read our blog about these scones, with additional photos, at Bakers' Banter.

2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold butter
1 cup (4 ounces) very coarsely grated or diced cheddar cheese
1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops (the green part, 3/4 ounce)
1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream, or enough to make the dough cohesive

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

1) Whisk together the flour, salt, baking powder, and sugar.

2) Work the butter into the flour until the mixture is unevenly crumbly.

3) Mix in the cheese, chives, and bacon till evenly distributed.

4) Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.

5) Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet.

6) Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.

7) Brush the scones with a bit of cream; this will help their crust brown.

smileys/bigeyes.gif Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
Yield: 8 large scones

Baker's tips
•Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.

•Make mini-scones: Divide the dough in half, and roll each half into a 5" round. Cut each round into 8 wedges. Bake in a preheated 425°F oven till golden brown, 18 to 20 minutes; or for about 25 minutes if frozen.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=149687

 
I really like the individual size focaccias that Whole Foods puts out by the salad

bar that are topped with olive oil, tomatoes, herbs and a sprinkle of cheese before they are baked.. Something similar to that would be good and it is easy to make a great big pan & cut into smaller squares.

 
You must log in or register to reply here.
Back
Top