Cherry tomato bites - half cherry tomatoes and place a dollop of pesto and a sprinkle of parmesan cheese and bake 400 (cause you are probably in a hurry to eat these yummies and 350 would be too slow) about 7-10 minutes until the cheese is nice and brown and bubbly.
You have all heard me talk about the cherry tomato pie - you have to try this one. It makes a great meal with some steak and salad. Its actually called "tomato cobbler with gruyere crust" but lets devil ray it to tomato pie. In a food processor combine 2.5 cup flour, 1t salt, 1t sugar, 1 cup shredded gruyere cheese. Add 1 cup butter and process to a coarse meal (8-10 seconds) with machine running pour ice water (about .25 cup) little by little until the dough holds together(no more than 30 seconds). Divide into two flattened balls and chill 1 hour. Melt 1 T butter in skillet and saute 1 large diced onion and 3 minced cloves of garlic until cooked, let cool. Place 2 lbs cherry tomatoes (or more - more is more) in a large bowl. Toss with 6T flour 1.5t salt, 1.5t sugar.5 cup chopped basil and some pepper. Add onion and toss. Now heres the tricky part. You actually just made enough dough for two cobblers so you just roll out one of the balls. But I really like pie crust so I usually decide to roll them both out and put a top on the cobbler - and thats why I call it a pie. So whichevera. when you put the tomato mixture in dot with butter before you cover it... and you can brush the top with egg. Some good things cannot be rushed so we'll bake this at 375 for 50 minutes. Serve cool.
Here's one last favorite:peppers stuffed with tomatoes and mozzerella. EASY EASY EASY.
Halve 3 red peppers. In a bowl combine 1.5t olive oil, 1.5T balsamic, 1 clove minced garlic and some salt and pepper. Halve or quarter .75 lb cherry tomatoes , cube 1 cup mozzerella (once again more is more especially when you are talking cheese) and .5 cup basil. Mix it all up in the bowl and fill the peppers up with the mixture. 375 for 40 minutes unless you are in a hurry then you could probably do 400 for 30 minutes. Make sure the cheese is nice and brown and if the edges of the peppers brown up a bit all the better!
Guess what else? Pears are almost ripe - I'd say a week or two away. And I have already begun decorating the house with them. What are you guys doing with your tomatoes?
1 comment:
Yup....a sure sign it's fall...the tomatoes are ripe! This is one Lauridsen who can and does eat tomatoes (my dad was the king of tomatoes....with just a little salt, no other "crap" on them). I'm a fan of pesto on anything with tomatoes.
I've been thinking about making stuffed Sungold tomatoes with a mix of pesto and cream cheese (?)... maybe with a mix of moz. and pesto and run them quickly under the broiler.
That was fun this a.m. at Cindy's. Sure was nice of her to do that for us. Now that I have an idea of how to do it, I'd like to spend more time on it...wish I didn't have to leave early :(
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