Tomato Bounty

It’s one of my favorite times of year — tomato harvest time…!!  We wait all summer for those juicy fruits to ripen and now is the time to indulge!  The only problem with this impossible to store fruit, is finding ways to use them up before they sadly turn!  Here are a couple of great recipes… especially for people like me who wish we were slice-salt-pepper-and-dig-in kind of people… and not for a lack of trying – just aren’t.  I absolutely love the taste of the tomatoes straight out of the garden, but I just need to cook or marinate them a bit 😉 So here goes!


The first recipe is for a “Tomato Cheddar Pie”.  This was first served to me by a very dear friend this summer.  She was kind enough to send me her recipe/outline which included grated fontina cheese, and while super yummy – sadly isn’t available lactose free.  She also made it with a super yummy puff pasty tart crust which wasn’t gluten free – so wouldn’t fly in my house for my husband 😉  So, I adjusted the recipe with wonderful results and am happy to share it with you for your yummy endeavor!  I used a gluten free pre-made crust by Maine Pie Co. that was sooooo super delicious and EASY which is what we all need right now – ha!

The next recipe is a super simple one.. it’s a “Tomato Vinagrette”. I’ve been using it for my “go-to” dressing since the tomato harvest began…and it’s SO good.  I’m actually planning to use it tonight over some fresh fish & garlicky quinoa with a side of fresh arugula from my CSA share at appleton farm.  It’s also super fun to make – who doesn’t like to shake the heck out of something every once in awhile 😉 Haha!


I hope you are able to enjoy these last weeks of summer before all the fun of autumn begins.  I’ve loved every minute of sand, surf and sun this summer… but I also am looking forward to some cozy fall fires and warming food alongside some great red wines!

Cheers!
~SO

Tomato Cheddar Pie

4 – 5 med/large Tomatoes
Salt & Pepper, to taste
2 cups Cheddar Cheese, grated (I recommend Cabot Sharp Cheddar)
1 Pie Crust, 9″ – gluten free (I recommend Maine Pie Co)
1 Tbs Olive Oil
1 clove of Garlic, minced or crushed
1/2 small Onion, diced
2 Tbs Chives or Scallions, minced

Pre-heat oven to 425.  Slice the tomatoes and sprinkle to taste with salt & pepper.  Place on paper towels and let stand for 10+ minutes (this step can be done ahead of time).

Grate the cheddar cheese and set aside.

Bake pie crust at 425 for about 10 min or until pie crust is lightly browned.  While pie crust is baking, saute garlic and onions in olive oil until softened – about 5 to 7 mins.  Remove pie crust from oven and cover edges with foil (unless you want the crust blackened like mine came out – ha!).  Turn oven down to 350.

Assemble the pie by sprinkling 1/2 cup grated cheese on the bottom, then top with the onion/garlic mixture.  Top with half the tomatoes and half the remaining cheese.  Arrange the remaining tomato slices over the cheese and sprinkle the remaining cheese on top.

Bake pie at 350 for 25-30 mins until bubbling and cheese is lightly browned.  Sprinkle with green onions and enjoy!

Serve with a light bodied red wine such as Pinot Noir… I would suggest Erath Pinot from Willamette Valley.

Tomato Vinagrette

1 small Tomato, chopped
1 Tbs White Balsamic Vinegar
1/2 Tbs Olive Oil
Salt & Pepper to taste
Fresh Herbs, minced (optional)

Place all ingredients in a mason jar or other container with a lid.  Shake the heck out of it and serve on top of your favorite salad or even on grilled meat for a quick and easy dinner!  Enjoy!

Serve with a crisp acidic white wine or rosé that will play off the tomatoes and vinegar.
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