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I may not be a great gardener, but the tomato plants in pots at the side of the house are actually bearing fruit. Currently, the tomatoes are ripening in shifts but I'm imagining that within the next few weeks I'll have enough ripe tomatoes to prepare some of my favorite dishes.
For breakfast, an omelet with chopped tomatoes and feta cheese is a tasty way to start (or end) the day. Baked tomato halves with an egg surprise inside are another yummy option, as well as, Tomato Crunch Pie, perfect for brunch, lunch, dinner or any time at all.
May I also recommend a pasta dish with chicken, bacon, spinach and tomatoes in a rich garlic cream sauce. Sprinkle on some fresh shredded Parmesan, dig in and get ready to swoon.
Tomato Crunch Pie
(This tempting pie is perfect for brunch, lunch or a meatless dinner.)
9-inch unbaked pie crust
1 cup shredded mozzarella cheese, divided
4 red ripe tomatoes, thickly sliced
1/2 tsp. kosher salt
1 onion, finely chopped
10 to 12 fresh basil leaves, chopped
1 cup shredded Cheddar cheese
1 cup mayonnaise
1 tsp. freshly ground black pepper
1/2 cup butter cracker crumbs (about 12 crackers)
1/4 cup grated Parmesan
Tomato slices for top of pie
Directions: Prick bottom of pie crust several times with a fork; bake in 425-degree F. oven for 8 to 10 minutes. Remove from oven.
Arrange tomato slices in single layer on paper towels and sprinkle with salt. Let sit about 5 minutes. Pat dry.
Sprinkle bottom of pie crust with 1/4 cup mozzarella cheese. Layer with half each of the tomatoes, onion, basil and half of the pepper; repeat layers. Combine remaining 3/4 cup mozzarella, Cheddar and mayonnaise. Spread mixture over top of pie; sprinkle with buttery cracker crumbs and Parmesan cheese.
Bake on bottom rack of 350-degree F. oven for 35 to 40 minutes. Let stand 15 minutes before serving. Serves 6.
Baked Eggs in Tomato Shells
(A unique offering for breakfast or brunch.)
4 medium ripe tomatoes
Salt and pepper to taste
1/2 tsp. dried basil, crumbled or 1 T. fresh basil, finely minced
2 T. melted butter
4 eggs
Salt
1/4 cup grated Swiss or Monterey Jack cheese
Fresh parsley (for garnish)
Directions: Cut a thin slice from the top of each tomato. Scoop out the pulp and seeds. Turn the tomatoes upside-down to drain for 10 minutes. Meanwhile grease a baking dish with the melted butter.
Place the tomato shells cut-side-up in the prepared dish and sprinkle with a little salt, pepper and basil. Break an egg into each shell and sprinkle again with a little salt. Bake in 350-degree F. oven for 35 minutes, or until egg whites have set. Sprinkle the grated cheese over the eggs and bake until the cheese melts, about 2 minutes. Garnish with fresh parsley. Serve immediately. Serves 4.
Creamy Chicken and Bacon Pasta with Spinach and
Tomatoes
2 T. olive oil
1-pound boneless skinless chicken breast
1 tsp. paprika
1 tsp. Italian seasoning
5 red ripe tomatoes (chopped into large cubes)
3 cups fresh spinach
4 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
6 bacon strips, cooked and chopped
1 1/3 cups half and half cream
1 1/3 cups shredded fresh Parmesan cheese, divided
12-ounces penne pasta
Directions: Cook pasta in plenty of boiling salted water, according to directions on box. Drain well.
In large skillet, heat olive oil on high. Reduce heat to medium. Add chicken breasts and sprinkle with paprika and Italian seasoning. Cook about 3 to 4 minutes on each side. Reduce heat to low and cook several more minutes till no longer pink in center. Remove from pan, slice into small strips and keep warm.
To the same pan add cream and bring to boil. Add 1 cup shredded Parmesan. Reduce heat to simmer till the cheese melts and sauce is creamy. Add chopped tomatoes, spinach, garlic, and crushed red pepper. Stir till spinach starts to wilt. Add some of the chicken and half the bacon.
Add cooked pasta to the skillet. When ready to serve, top with remaining bacon and chicken slices. Sprinkle pasta with remaining Parmesan. Serves 4 to 6.