Thursday, August 27, 2015

Recipe of the Week: Tomatoes,Tomatoes and more Tomatoes!

My garden is over-run with tomatoes, but who is complaining.  Poor Brian has severe blossom rot in Seattle and has only harvested one tomato all summer.  Extremely disappointing when you consider the optimal growing conditions this year in the pacific northwest.  Ho-hum...the life of a gardener is never easy!

Need-less to say, I have more tomatoes then I know what to do with and co-workers are adding to my bounty as well (there are only so many BLTs one can eat).  

I've found these two really yummy recipes that highlight our wonderful summer treat.


Tomato Tart


1 head garlic
3 tablespoons olive oil
Pie dough (Pillsbury refrigerator dough works for me)
4 ounces Italian fontina cheese, grated (about 1 cup)
1 1/2 pounds firm but ripe tomatoes (4 medium) cored and sliced 1/4 inch thick (lay on papertowels to remove excess water for 15 minutes)
Salt and pepper
Fresh thyme, chopped


Preheat oven to 350F.  Place garlic on a piece of aluminum foil.  Drizzle with 1 tablespoon oil.  Wrap to enclose garlic in foil, and place on a small baking sheet.  Bake until soft and golden brown, about 30-45 minutes.  Remove from oven; set aside.

Raise oven temperature to 400F. When garlic is cool enough to handle, using either your hand or the dull end of a knife, squeeze the cloves out of their skins and into a small bowl. Mash with a fork, set aside.  Discard the garlic skins.

Place the dough over a 10 inch tart pan with a removable bottom.  Line the pan with the dough and trim off any excess.  Form the dough so it is flush with the edges of the pan; transfer to the refrigerator to chill, about 30 minutes.

Spread the garlic evenly on the chilled crust.  Sprinkle with half of the cheese.  Arrange the tomatoes on top of the cheese, in an overlapping circular pattern.  Season with salt and pepper.

Sprinkle with rest of cheese, and drizzle with remainder of oil.  Transfer tart to oven.

Bake tart until crust is golden brown and the cheese is melted, about 30-45 minutes. Transfer to a wire rack to cool for 20 minutes, then serve warm topped with fresh thyme.



1 large jalapeno chili pepper
1 teaspoon olive oil
6 cups seeded and chopped tomatoes, assorted heirloom or large red
2 cups seeded and chopped cucumber (about 2 medium)
1 medium peach, peeled, pitted and chopped
3/4 cup water
2 tablespoons olive oil
1 tablespoon red wine vinegar
5 basil leaves
1 large garlic clove, minced
salt and pepper
2 tablespoons basil leaves, chopped


Preheat oven to 400F.  Halve the jalapeno, remove stem, seeds and membranes.  Place halves, cut side down on foil lined baking sheet. Drizzle with 1 teaspoon olive oil.  Bake for 20-30 minutes or until the skins are blistered and dark.  Remove baking sheet from over and carefully fold foil up to enclosed the halves.  Let stand for 15 minutes or until cooled enough to handle.  Use a sharp knife and loosen the skin and gently peel off the skin; discard and finely chop the pepper, then set aside.

In a food processor or blender, combine 3 cups tomato, 1 cup cucumber and half the peach. Cover; process or blend until almost smooth but a few small pieces remain. Transfer mixture to a large mixing bowl

In the processor or blender, combine the water, 2 tablespoons oil, vinegar, 5 basil leaves and the garlic. Cover; process until blended smooth.  Transfer basil mixture to the bowl with the first batch of processed tomatoes.

Add the remaining tomato, cucumber and peach to the processor or blender.  Depending on the level of spice you like, add all or part of the jalapeno.  Blend until smooth, but a few small pieces remain.  Add to the rest of the tomato mixture.  Season with salt and pepper.

Cover and chill at least 8 hours or up to 24.

Serve in small bowls garnished with chopped basil.