Monday, July 18, 2011

Summer Tomatoes

Recently NPR posted a news article based on the book Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit by Barry Estabrook. The article peaked my interest because I have always dreaded tomato purchasing during the winter. Ugh! Grocery store tomatoes are NOTHING like a homegrown summer tomato. The taste, the texture, the appearance of winter tomatoes are not the same fruit/vegetable as what is picked during the summer months. 
So during the summer months I try to take advantage of the summer harvest by canning, (wonderful to use in vegetable soups and sauces)
 baking pies and tarts,
 sauteing, and roasting,
Below are two of my favorite ways to use summer tomatoes.

Tomato Tart with Basil Garlic Crust
1/3 cup fresh basil
1 garlic clove
1 1/4 cups flour
1/2 teaspoon kosher salt
8 tablespoon butter, chilled and cut into pieces
4 to 5 tablespoons ice cold water

Place basil and garlic in food processor. Process, scraping sides as needed until finely chopped. Add flour and salt. Pulse to combine. Add butter and process until crumbly. Add water, 2 tablespoons at a time. Pulse a couple of times each time. After 4 tablespoons, process a few seconds. If it forms a ball do not add any more water. Flatten to a disk and chill for one hour.

1/2 cup Parmesan cheese, shredded
1/2 cup mozzarella cheese, shredded
2 large tomatoes, slices
1 tablespoon olive oil 
salt and pepper

Roll out crust and place in a tart pan. Add cheeses and top with tomato slices. Sprinkle with salt and pepper. Drizzle with olive oil. Bake 375⁰ until crust is golden brown and cheese is bubbly.

Roasted Grape Tomatoes
4 cups grape tomatoes
3 garlic cloves, peeled
3 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
In a medium bowl add the grape tomatoes and 3 garlic cloves. Drizzle with 3 tablespoons of olive oil and sprinkle with salt, pepper. In a 9 by 13-inch glass baking dish, place the tomatoes and garlic cloves, ensuring they are in just 1 layer. In a 350 ⁰ oven, roast for 20 minutes, and then stir. Add 2 to 3 tablespoons of hot water, if too dry in appearance. Return to the oven and cook for 20 to 30 more minutes. When ready, the tomatoes will have begun to shrivel and the liquid in the dish should have thickened. Serve hot from oven.


1 comment:

Mary said...

Leslie, I love what you did with the tomatoes. These recipes all sound delicious. This was my firstvisit to your blog and I loved what I found here. I'll be back every now and then, I hope you have a great day. Blessings...Mary