Cheesy Tomato Tart
Recipe courtesy of Elmer Vick
SERVES 6 – 8
Ingredients
2 – 3 large heirloom tomatoes, sliced thinly
kosher salt and fresh-cracked pepper, to taste
1 sheet frozen puff pastry, thawed
2 tablespoons Dijon mustard
1 (8-ounce) package sliced Swiss cheese
1 tablespoon olive oil
sliced basil or chives for garnish (optional)
Directions
1. Preheat oven to 400 degrees. Arrange sliced tomatoes on two layers of paper towels. Sprinkle with kosher salt and cover with another two layers of paper towels. Press gently so towels soak up excess water, and let tomatoes sit 10 minutes.
2. Place thawed puff pastry sheet on a lightly floured work surface. Using a floured rolling pin, gently roll the pastry into a larger rectangle, about 10” x 14”. Transfer to a baking sheet lined with parchment paper. Score the pastry by running a knife around its perimeter, about 1 inch in from the edge, without cutting all the way through.
3. Spread mustard evenly across pastry inside the border. Arrange slices of cheese on top of mustard. Top with overlapping layers of tomatoes. Sprinkle with salt and pepper and drizzle with olive oil.
4. Bake for 15 minutes, then reduce heat to 350 and bake another 20 – 25 minutes, until crust is golden brown. Garnish with sliced basil or chives, if desired. Slice and serve hot or at room temperature.
Heirloom Tomato Hoecake Stack
Recipe courtesy of chef Sally Stringfellow
SERVES 6
1 pint size bag of fresh pink-eyed purple hull peas
2 bay leaves
3 teaspoons Creole seasoning
2 cloves fresh garlic, finely chopped
1/2 teaspoon salt
fresh ground pepper, to taste
1/2 teaspoon sugar
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 red bell pepper, finely diced
1 cup gluten-free cornbread mix (Sally likes Bob’s Red Mill Brand)
1 egg, lightly beaten
1 1/2 tablespoons sugar
1/2 cup buttermilk
1/4 cup water
1/4 cup plus 1 tablespoon canola oil
4 large ripe heirloom tomatoes
1.To cook peas, rinse peas in a colander. Place the peas in a heavy pot with just enough water to cover. Add bay leaves and Creole seasoning. bring to a boil and then reeduce to simmer. Cook until peas are soft, about 2 hours. Remove bay leaves and drain, reserving the liquor.
2. To prepare hopping John, in a small bowl, combine garlic, salt, black pepper and sugar. Press with fork until ingredients turn to a paste. Emulsify the olive oil and vinegar and add to mixture. Add one cup of the cooked peas and chopped bell pepper. Toss to combine. Refrigerate overnight to marinate or up to 1 week.c
3. Before you wish to serve, add the remaining peas to a blender or food processor and pureé. Add enough pea liquor back to the peas until the mixture becomes the consistency of gravy. Set aside.
4. To prepare hoecakes, mix together the cornbread mix, egg, sugar, butter-milk, water and 1/4 cup canola oil. Add more water or buttermilk if needed to get a pancake consistency.
5. Heat remaining 1 tablespoon canola oil in a large cast-iron skillet on medium heat. Use about 2 tablespoons batter per hoecake. Brown on both sides. Makes 16 hoecakes.
6. Remove tops off of tomatoes and cut into 1/4-inch thick slices. Add black pepper to taste.
7. To plate, spoon a bit of the black eyed pea puree onto each plate. Top with a hoecake and then a tomato slice. Repeat each layer again, and then top with hopping John.
Tomato Galette
SERVES 6
Ingredients
1/2 cup cold unsalted butter, diced
1 1/2 cups all-purpose flour
1/3 cup shredded Parmesan cheese
5 tablespoons ice water
1 1/2 pounds heirloom tomatoes, sliced 1/4-inch thick
1 1/2 cups finely grated firm cheese, such as cheddar or Gouda
2 garlic cloves, thinly sliced
1 large egg, beaten
flaky sea salt, to taste
freshly ground black pepper, to taste
1 tablespoon chives, finely chopped
1 tablespoon basil leaves, finely chopped
Directions
1. Add butter, flour and Parmesan to a large bowl and quickly mix with a pastry mixer until well combined. Add ice water 1 tablespoon at a time and use a fork to incorporate it into the flour. Add enough water until a shaggy dough forms. Use your hands to finish pulling the dough together and form into a disk. Wrap in plastic wrap and refrigerate for 1 hour or overnight.
2. Meanwhile, arrange tomatoes on a double layer of paper towels. Sprinkle with salt and allow to sit for 20 minutes until a good bit of moisture has been released.
3. Preheat oven to 400 degrees. Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14-inch circle. Transfer parchment to a baking sheet. Scatter cheese over dough, leaving a 1 1/2-inch border. Pat tomatoes dry and arrange tomatoes over cheese. Sprinkle with garlic slices. Bring edges of dough up and over filling, overlapping as needed to create about a 1 1/2-inch border. Brush dough with egg wash. Sprinkle tomatoes with salt and pepper. Chill in freezer 10 minutes.
4. Bake galette, rotating once, until crust is golden brown and cooked through, about 45 minutes. Let cool slightly on baking sheet. Sprinkle with chives and basil and serve hot or room temperature.
Edamame and Shrimp Salad in a Tomato Shell
Recipe courtesy of Beth Morrissette
SERVES 4
Ingredients
1 cup frozen shelled edamame
1 – 2 cups chopped cooked shrimp (Beth likes to sauté the shrimp in a little oil and garlic.)
1 cup canned cannellini beans, rinsed and drained
1/4 cup chopped red onion
1 tablespoon minced jalapeños
4 large ripe tomatoes
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 teaspoon salt
Directions
1. Cook edamame according to package directions. Drain. Rinse with cold water. Drain again.
2. Combine edamame, shrimp, cannellini beans, onion and jalapeño pepper. Refrigerate.
3. Meanwhile, using a serrated knife, cut the top 1/3 off each tomato.
4. Working over a colander set over a bowl, gently squeeze each tomato to remove as many seeds as possible. Then, scoop out the tomato flesh, being careful not to break the tomato shell.
5. Dice the removed tomato flesh. Add to the refrigerated edamame and shrimp mixture.
6. Combine cilantro and the remaining ingredients, stirring with a whisk. Drizzle over the edamame mixture, and toss gently to combine.
7. Cover mixture and tomato shells, and chill for several hours or overnight.
8. When ready to serve, sprinkle a little salt and pepper inside the tomato shells, then spoon the salad into each shell.
Simple Tomato Pie
Recipe courtesy of Jean Stimpson
SERVES 6
Ingredients
Frozen pie shell
2 or 3 tomatoes, sliced
1/2 cup green onions
1 cup mayonnaise
1 cup shredded cheddar cheese
several basil leaves, torn
salt and pepper, to taste
Directions
1. Prebake pie shell according to package instructions.
2. Drain tomatoes on paper towels.
3. In the pie shell, make 2 layers of tomatoes, onions and herbs.
4. Mix mayonnaise and cheese. Spread over top of tomato layer.
5. Bake pie at 350 degrees for about 30 minutes.
Greek Tomato Spinach Strata
Recipe courtesy of Dorothy Morrison
SERVES 6 – 8
Ingredients
1 (10-ounce) package chopped frozen spinach
3 eggs, slightly beaten
1 pound small curd cottage cheese
3 – 4 tablespoons flour
1/2 stick butter, melted
1/4 pound Monterey Jack cheese, grated
1/2 pound feta cheese, crumbled
2 large ripe tomatoes, sliced
olive oil
Greek seasoning, to taste
Directions
1. Preheat oven to 350 degrees.
2. Prepare spinach according to package directions. Drain well.
3. In a large bowl, combine cooled spinach, eggs, cottage cheese, flour and butter.
4. Add cheeses, stir to combine. Pour into a 9-by-13-inch baking dish.
5. Cover the top with tomato slices. Drizzle tomatoes with a little olive oil and sprinkle with a bit of Greek seasoning. Bake for 1 hour.
Peach Tomato Caprese Salad
Recipe courtesy of Dooley Berry
SERVES 4
Ingredients
2 large heirloom tomatoes, thinly sliced
2 large peaches, pitted and sliced into half moons
1 (8-ounce) ball fresh mozzarella, thinly sliced
6 fresh basil leaves, julienned
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic reduction*
flaky sea salt and fresh-cracked pepper, to taste
Directions
1. Layer tomatoes, peaches and mozzarella on a serving platter, overlapping slightly between layers.
2. Sprinkle basil over salad, then drizzle olive oil and vinegar reduction.
3. Sprinkle with salt and pepper to taste and serve immediately.
* To reduce vinegar: Bring one cup balsamic to boil, then simmer to desired thickness, being careful not to burn.
Tomato Squash Zucchini Bake
Recipe courtesy of Nonie Taul
SERVES 4
Ingredients
1 teaspoon olive oil
1 onion, sliced
sea salt, to taste
1 tablespoon minced garlic
6 large tomatoes, thickly sliced
1 large yellow squash (or 2 small ones), sliced
1 large zucchini, sliced
1/2 teaspoon dried basil
pepper, to taste
fresh basil, for garnish
Directions
1. Preheat oven to 375 degrees.
2. Coat a large, deep baking dish with olive oil cooking spray.
3. Heat olive oil in a skillet over medium heat. Once hot, add onion and sauté for 15 – 20 minutes or until caramelized. Season with sea salt.
4. Add garlic to onion. Sauté, stirring frequently for 1 minute. Remove from heat and let cool.
5. Layer baking dish with half the tomatoes, then squash, then zucchini, then onion, then garlic and remaining tomatoes. Season each layer (except onions) with sea salt and pepper. Sprinkle dried basil on top and cover with tin foil.
6. Bake for 20 – 25 minutes. Remove tin foil and broil for 3 – 4 minutes or until golden brown and crispy on top. Let cool slightly. Garnish with fresh basil.
Tomato and Feta Salad
Recipe courtesy of the Ellis family
SERVES 8-10
Salad Ingredients
16 ounces spring mix
2-3 Bradley or heirloom tomatoes, cut into 1/2 -inch slices
1 cup feta cheese
Balsamic vinaigrette (recipe below)
Salt and pepper to taste
Balsamic Vinaigrette
1 1/2 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon fine sea salt
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
Directions
1. For the vinaigrette, whisk together honey, Dijon mustard, sea salt and balsamic vinegar to combine. Add the olive oil and whisk until completely emulsified. Set aside.
2. Place spring mix on a large platter. Layer the tomatoes over the greens, edges slightly overlapping. Scatter feta cheese over the tomatoes. Drizzle with balsamic vinaigrette. Season with salt and pepper. Serve immediately.
Summer Garden Gazpacho
Recipe courtesy of Elmer Vick
SERVES 4 – 6
Ingredients
2 pounds ripe tomatoes, halved and cored
1 small cucumber, peeled and seeded
1 medium yellow bell pepper, cored
1/2 small red onion, peeled
2 small garlic cloves, peeled
3 tablespoons olive oil
2 tablespoons sherry vinegar
1 teaspoon fine sea salt
1/2 teaspoon fresh-cracked black pepper
1/2 teaspoon ground cumin
Directions
1. Place tomatoes in a food processor. Large dice the cucumber, bell pepper and onion. Set 1/3 aside for garnish and add the rest to the food processor. Add remaining ingredients and process until desired consistency. Adjust seasoning if needed. Refrigerate for 4 hours or overnight.
2. Serve cold topped with diced vegetable garnish, a drizzle of olive oil and more fresh-cracked pepper.
