RECIPE: So, the tomatoes are starting to turn red - any new ideas? Here's one of mine - Rec: Tomato Pie

RECIPE:
D

dawnnys

Well-known member
9-inch pie shell, baked and cooled

2-3 large tomatoes, peeled and thickly sliced

Salt and pepper, to taste

1 teaspoon dried sweet basil or 1 tablespoon fresh chopped basil

1 tablespoon fresh chopped chives

6 slices bacon, fried and crumbled

1/2 cup lowfat mayonnaise

1/2 cup grated lowfat cheddar cheese

Preheat oven to 350 degrees F. Fill pie shell with tomatoes and sprinkle with salt, pepper, basil, chives, and bacon.

Mix mayonnaise with cheese, and spread over tomatoes.

Bake for 30 minutes or until lightly browned.

 
Tonight we are having 'summer pasta' w/ three varieties of tomatoes from our garden:

Early girls, brandyboy, and I forgot the name of the other:)

Summer Pasta


1 lb. (at least) fresh mozzarella cheese, cut into small dice
8 med. tomatoes, cut into small dice
4 garlic cloves, finely chopped
1 cup olive oil (I start out with 1/4 this amount, then determine how much I need. I've NEVER used near 1 cup)
1 cup coarsely chopped fresh basil
1 T. plus 1 tsp. kosher salt
freshly ground black pepper
crushed red pepper
1.5 lb. spaghetti


In a bowl, toss the mozzarella with the tomatoes, garlic, oil, basil and salt. Season generously with black pepper and crushed red pepper. Let stand 30 minutes.

Meanwhile, bring stockpot of water to boil. Salt the water and stir in the pasta. Boil, stirring occasionally, until al dente, about 12 minutes; drain well. Return the pasta to the pot, add the sauce and toss very well. Serve hot or at room temperature.

Serves 4 generously

Source: Food & Wine, May 1997

 
REC: Tomato Cheese Pie With Crumb Crust

TOMATO CHEESE PIE WITH CRUMB CRUST

In addition to the spices listed, I added some onion powder and a few pinches of oregano.

INGREDIENTS:

1 1/2 cups fresh breadcrumbs (I used dried)
3 tablespoons butter or margarine, melted (I used butter)
1/2 cup grated parmesan cheese, divided (I used Parmigiano Reggiano)
2 large firm tomatoes, sliced (The first two times I used 5 medium to medium/large plum tomatoes - the last time I used 5 Campari tomatoes)
1/2 teaspoon granulated sugar
salt and pepper, to taste
1 teaspoon dried basil
1/2 teaspoon garlic powder
2 green onions, chopped
2 eggs, beaten
1/2 cup half-and-half (I used lowfat milk)
1/2 cup grated swiss cheese (The last time I made this, I used a combination of extra sharp cheddar, soft goat cheese, and Parmigiano Reggiano)

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. Combine crumbs, butter and 1/4 cup (4 Tbsp) Parmesan cheese.
3. Press into greased 9" pie plate and bake for 10 minutes.
4. Remove from oven and cool completely on wire rack.
5. Reset oven temperature to 350 degrees F.
6. Spread tomatoes in a layer on the crumb crust (I made two layers).
7. Sprinkle with sugar, salt, pepper, basil, garlic powder, and green onions.
8. Mix eggs with half and half and the grated Swiss cheese, then pour over tomatoes. (I added some salt and pepper to the egg mixture).
9. Sprinkle the remaining Parmesan over the top.
10. Bake for 30 minutes.

Makes 6 side-dish servings or 2 main dish servings.

Edited from Recipezaar

 
REC: Blue Cheese Broiled Tomatoes

*(Note: The first time I made this, I just placed the tomatoes under the broiler for a minute or so as per instructions. The second time, I preheated the oven to 350 F, placed tomatoes with blue cheese topping on a baking sheet lined with foil, then baked about 5 minutes on lower middle oven rack, until the tomatoes were just heated through. I then turned on the broiler and broiled a few minutes, until the topping was golden brown).

BLUE CHEESE BROILED TOMATOES

INGREDIENTS:

4 large Tomatoes (I used plum tomatoes, about 7 large)
1 tsp sugar
1/2 tsp dried basil
1/4 tsp salt (I used 1/8 tsp)
dash pepper (I used more)
1 cup soft bread crumbs (I used fine dry breadcrumbs)
2 tbs melted butter
1/4 cup crumbled blue cheese (I used a little more)

DIRECTIONS:

1. Cut stems off tomatoes and cut each tomato into two thick slices "(in half)." Put on broiler rack.
2. Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice.
3. Add bread crumbs to melted butter and toss lightly with a fork. Add blue cheese and toss again lightly. Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute. Serve immediately.

From Recipezaar - Posted by Leslie O

 
REC: Salade de Concombres Et Chevre

SALADE DE CONCOMBRES ET CHEVRE (CUCUMBER AND GOAT CHEESE SALAD)

INGREDIENTS:

2 cucumbers, peeled and thinly sliced
1 large tomato, cored and coarsely cubed
1/4 lb (4 oz) goat cheese, crumbled
1 tsp Dijon mustard
1 Tbsp red wine vinegar
2 Tbsp water
salt and freshly ground black pepper, to taste
2 Tbsp olive oil (I use extra virgin)
2 Tbsp parsley, finely chopped (I use flat leaf)

DIRECTIONS:

1. In salad bowl, combine cucumbers, tomato, and goat cheese. (Or can add part of the goat cheese and save the rest to crumble over the top after tossing salad).

2. In mixing bowl, whisk together mustard, vinegar, water, salt and pepper, then slowly whisk in the olive oil. (Or blend all ingredients except oil in food processor, then slowly add olive oil with machine running).

3. Pour vinaigrette over salad and toss well. Sprinkle with parsley (and crumble over remaining goat cheese if you have some reserved), and serve. (I like to chill it before serving).

4 servings.

Edited from Pierre Franey's "Cooking In France"

 
REC: Tomato Open Sandwich With Peanut Butter

This sounds like an odd combination, but surprisingly, it was really good!

TOMATO OPEN SANDWICH WITH PEANUT BUTTER

INGREDIENTS:

2 slices whole-wheat bread
2 teaspoons fresh, natural peanut butter, unsalted and unsweetened
1/2 large tomato, sliced
2 to 4 romaine lettuce leaves
salt and pepper to taste

DIRECTIONS:

1. Preheat oven or toaster oven to 400 F.
2. Spread the peanut butter evenly over the bread slices.
3. Place lettuce over each slice and top with tomato slices.
4. Sprinkle with salt and pepper.
5. Toast in the oven directly on oven rack or in a toaster oven for 5-7 minutes or until the bottom of the bread is slightly brown.
6. Eat immediately.
7. Serve with fresh fruit, if desired.

Makes 1 serving.

Adapted from Anu, Recipezaar

http://www.recipezaar.com/23836

 
REC: Hot Tomato Dip

This is a "some" recipe-so you can tailor it to your tastes.

Dice some fresh out of the garden tomatoes
Mince some garlic
Chop some fresh basil

Mix all the ingredients and put in a decorative baking dish. Add a splash of balsamic vinegar, a dash of olive oil and some shredded sharp provolone. Heat in a 350 degree oven until warm. Serve with cubed french or italian bread to sop up the juices.

 
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