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I've said it before and I'll say it again, I'm no gardener. So imagine my surprise when the Big Boys, Mr. Stripeys, First Ladies and Romas all showed signs of actual tomatoes. So far they are ripening in shifts but I'm imagining that within the next few weeks I'll have more ripe tomatoes than I know what to do with. Time for a plan.
In addition to tomato sauce, salsa, bruschetta and BLTs my mission will be to include tomatoes in every meal. For breakfast, omelettes with chopped tomatoes and feta cheese are a favorite and for something special maybe baked tomato halves with an egg surprise inside. Brunch, lunch, dinner, or any time at all, a cheesy slice of tempting Tomato Pie will surely satisfy.
When it comes to accompaniments to the evening meal there'll be lots of easy Buttery Crunch-Topped Tomatoes, with flavors similar to stewed tomatoes but with a topping of crushed buttery crackers and melted Cheddar all cooked up in a skillet. And break out the iron skillet for a luscious batch of Italian-seasoned Tomato Croquettes, a tomato batter made with cornmeal and flour, fried to perfection in hot oil. For extra goodness serve with garlic aioli.
Buttery Crunch-Topped
Tomatoes
(A quick and easy side.)
2 T. butter, melted
1/3 cup coarsely crushed butter crackers
1/2 cup shredded Cheddar cheese
1 T. chopped fresh parsley
2 T. butter
1/2 tsp. caraway seed
1/4 tsp. salt
Pinch of pepper
1 T. chopped onion
2 large ripe tomatoes, each cut into 10 wedges
Directions: In small bowl stir together 2 tablespoons melted butter, crushed crackers, cheese and parsley; set aside. In 10-inch skillet melt remaining butter. Stir in caraway seeds, salt, pepper and onion. Add tomatoes. Cover and cook over medium heat, stirring occasionally, until tomatoes are heated through, 2 to 3 minutes. Sprinkle with cheese/cracker mixture. Cover and let stand 1 minute. Serve immediately. Serves 4.
Three-Cheese Tomato 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 tomatoes, seeded and chopped
1 onion, chopped
10 to 12 fresh basil leaves, chopped
1 cup shredded Cheddar cheese
1 cup mayonnaise
1/2 cup grated Parmesan
Directions: Prick bottom of pie crust several times with a fork; bake in 425 degree oven for 8 to 10 minutes. Remove from oven.
Sprinkle bottom of pie crust with 1/4 cup mozzarella cheese. Layer with half each of the tomatoes, onion and basil; repeat layers. Combine remaining 3/4 cup mozzarella, Cheddar and mayonnaise. Spread mixture over top of pie; sprinkle with Parmesan cheese. Bake on bottom rack of 350 degree oven for 35 to 40 minutes. Let stand 15 minutes before serving. Serves 6.
Tomato Croquettes
Vegetable oil for frying
1 pound fresh ripe tomatoes
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 tsp. baking powder
1 package Italian salad dressing mix
Salt and pepper, to taste
Minced onion (optional)
Chopped green pepper (optional)
Directions: Chop tomatoes in a blender or food processor. In a small bowl combine the flour, cornmeal and baking powder. Add the mixture to the tomatoes. Stir in the dry Italian dressing mix and salt and pepper to taste. Add the minced onion and chopped green pepper if desired.
Heat about 1 inch oil in a heavy skillet. Drop the tomato batter by spoonfuls into the hot oil, keeping the patties separated. Brown on both sides. Drain on paper toweling. Serve with Aioli, if desired (recipe follows.) Serves 4.
Aioli
1 large egg yolk
2 garlic cloves, minced and mashed to a paste
2 tsps. fresh lemon juice
1/2 tsp. Dijon mustard
1/4 cup olive oil
3 T. canola oil
1 tsp. apple cider vinegar
Salt and pepper to taste
Directions: Whisk together yolk and mustard until they just begin to froth. Add salt and pepper and slowly add canola oil, a few drops at a time until it starts to thicken. Use lemon juice and vinegar to help thin down the consistency.
Add olive oil slowly after canola oil is all incorporated. If too thick, add a little water to the aioli. Add garlic to taste and adjust seasoning. Makes about 1/2 cup.