The sun is setting earlier these days but the garden is still in super production mode and chances are you need some fresh ideas on how to use your produce. Here are some yummy recipes that are sure to tease your taste buds and feature late summer garden stars: Tomatoes!
Heirloom tomatoes are my favorites, despite how ugly they look, because their taste is so superior. You probably won't find heirlooms at the grocery store but you will for sure find them at our farmstand, or at a local farmer's market. If you haven't experienced their flavor, I urge you to give them a try. You won't be sorry!
Late Summer Tomato Pie (Serves 4-8)
1 9" pastry shell, baked (use your favorite recipe)
3 heirloom beefsteak tomatoes, sliced thin
2 tsp salt
3 cloves garlic, minced
1/4 cup fresh basil, chopped
1/2 cup shredded cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1/4 cup mayo
Preheat oven to 350 degrees
In a colander place tomatoes in a single layer and sprinkle with salt. Let sit for 10 minutes.
Arrange a layer of tomatoes, overlapping, in the bottom of the cooled pie crust.
Sprinkle half the garlic, basil, cheeses over the tomatoes.
Repeat layering process: tomatoes, garlic basil, cheeses.
Spread mayo over the top layer of cheese.
Bake about 30 minutes until cheese is melted and bubbly.
Cool on a wire rack.
Baked Parmesan Tomatoes (Serves 4)
4 heirloom beefsteak tomatoes, sliced in half horizontally
1/4 cup parmesan cheese
1/4 tsp. oregano
1/4 tsp. salt
4 tsp. extra-virgin olive oil
Pepper to taste
Preheat oven to 450 degrees
Put tomatoes on a cookie sheet, sliced side up.
Top with cheese, oregano, salt and pepper.
Drizzle with olive oil.
Bake 15 minutes or until tomatoes are tender.
Garlic Roasted Cherry Tomatoes (Serves 2-4)
20 oz. cherry or pear tomatoes, halved
6 garlic cloves, minced
1 tsp. coarse sea salt
2 tsp. pepper
Preheat oven to 375 degrees
In a large bowl toss tomatoes, garlic, olive oil, salt and pepper.
Transfer to a cookie sheet, spreading into an even layer.
Bake for 20 minutes, until tomatoes are soft and fragrant.
Eat alone or as a topping to your favorite dish.
Low-Carb Stuffed Tomatoes (Serves 10)
10 medium heirloom tomatoes
1 lb. ground meat (hamburger, chicken, turkey, sausage)
1/2 cup Monterey Jack cheese, shredded
3 Tbsp. extra-virgin olive oil
Fresh basil for garnish
Preheat oven to 350 degrees
On the bottom of each tomato take off a small thin slice to that tomatoes will stand properly.
Slice the top of each tomato to make an opening.
Spoon out the center of each tomato.
Brush the outside of each tomato with olive oil.
Fill each tomato with meat and top with cheese.
Bake for 5 to 8 minutes.
Cool and transfer to a serving dish.
Garnish with basil.
There you go! Four super new ways to enjoy the bounty of late summer. Treasure these last few days before the busyness of a new school year and a new season takes over.
Be sure to check back next week for the last installment in this four-part tomato series. We are gonna delve into ways to preserve tomatoes so that you can have tastiness put up for the entire year.
And... If you are local to Fox and Glove, Come on over to the farmstead! Buy your tomatoes before they're gone! Check out our contact page for hours and address!
Bloom and grow,