We asked for your best tomato recipes, and we got ‘em! Thanks for submitting your scrumptious summer creations to our Tomato Recipe Contest, and thanks for sharing your stories of recipe inspiration. Now, get cooking…
As an innkeeper, I like to make pies and tarts. So, savory ones are always good breakfast ideas - people get tired of quiche all the time! I've had this savory tart recipe for a number of years...can't remember where I first got it. But it's a versatile one as well. I use it for eggplant and zucchini, too.
- 2 cups all purpose flour
- 1/2 tsp salt
- 1 tbs sugar
- 1 1/2 stick unsalted butter, cold, cut into small pieces
- 1/4 cup ice water
- 2 tbs balsamic glaze
- 1/4 cup Dijon mustard
- 1 lb mozzarella, shredded
- 8-10 medium sized ripe, firm tomatoes (use heirloom for color if you want!)
- 2 cloves garlic, chopped
- 1 tbs each fresh chopped oregano and basil
- 2 tbs extra virgin olive oil
- Salt and pepper to taste
- Put dry ingredients into food processor & mix.
- Add butter & mix until like pebbles.
- Add water, slowly until dough ball forms.
- Turn out onto board and knead a few times.
- Pat into disk & refrigerate for 1 hour.
- Roll out 1/8" thick to 11-12"circle and press into 9-10" tart pan. Pierce bottom with fork tines to prevent puffing while baking.
- Whisk together balsamic & mustard. Brush onto the bottom of tart.
- Place the mozzarella, spreading evenly all around bottom.
- Lay the tomatoes down, overlapping in a circular pattern, starting from the outer edge and ending in the center. You should have 2-3 rows when finished.
- Sprinkle herbs & garlic all over, drizzle with olive oil.
- Bake in preheated 400 degree oven for 35-40 minutes. Serves 6-8, makes a great breakfast or lunch entree.
* From the contest judge, Asheville Scene’s Mackensy Lunsford: Rosemary’s recipe is on the healthier side, as well as creatively versatile. I like that it makes a summery, fresh alternative to quiche and can be adapted to include other vegetables. This is something that I would love to include in my personal repertoire.
Being from the South, I cannot believe I haven't encountered the divinity that is tomato pie until a month ago. Since this discovery, I've been tomato pied! And, now I'm an evangelical tomato pie promoter. Spread the recipe gospel!
- 1 cooked and cooled pie shell
- 3 to 4 tomatoes, peeled and sliced (heirloom!)
- 1 tbs olive oil
- Salt and pepper, to taste
- 2 cloves of garlic, minced
- 1/2 onion, thinly sliced (Vidalia!)
- 6 to 8 leaves or one bunch fresh basil, chopped
- 1/4 cup bacon, crumbled
- 1/4 cup chives, diced
- 1/2 cup Parmesan cheese
- 1/2 cup sharp cheddar cheese
- 2/3 cup mayonnaise
- Preheat oven to 350°.
- Drain peeled and sliced tomatoes in a colander for 10 minutes.
- Prepare pie crust according to package directions. Let pie crust cool completely.
- Layer tomatoes in pie crust. Drizzle with small amount of olive oil.
- Sprinkle tomatoes with salt and pepper.
- Top tomatoes with bacon, basil, chives, garlic and onions.
- Mix together cheeses and mayonnaise. Spread mixture over top of tomatoes and bake pie at 350 to 400° for 30 minutes, or until cheese has melted and pie has heated through.
*From the contest judge, Asheville Scene’s Mackensy Lunsford: Hanna’s tomato pie title set it apart from the others, as did her obvious enthusiasm. It is an authentic – if not a little indulgent – take on a Southern classic.
- 3-4 tomatoes
- 2 cucumbers
- 1/2 cup green pepper
- 1/2 cup finely chopped onion
- 2-4 cup tomato juice
- 1/3 cup olive oil
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1 tsp Tabasco
- 3-6 tbs wine vinegar
- Peel and seed tomatoes and chop fine.
- Peel cukes and chop.
- Combine everything.
- Blend 1/2 until smooth and add chunks.
- Serve chilled (with croutons, if you like).
This was the first meal that the current crew ate together and it was a lovely experience to introduce us to the Local Foods Crew! We are looking forward to being able to eat the same meal together when we return to Warren Wilson College this fall and make it a tradition! We did not use a recipe, but the information above best matches what we put together!
- (makes 2)
- 3 cups all purpose flour
- 1 cup/half lb of butter
- 1 1/2 tsp salt
- 8-9 tbs COLD water
- 1 tbs extra virgin olive oil
- 1-2 large homegrown onions, thinly sliced
- 2 tsp fresh homegrown thyme, chopped
- 3 large homegrown tomatoes, sliced 1/4-inch thick
- 4 oz local goat cheese, crumbled
- 1 pie crust, 9 inch rolled flat (see recipe above)
- Fresh homegrown basil to garnish
- Sift flour once, measure and sift again with salt.
- Add butter and cut in until the mixture looks like coarse cornmeal.
- Add water a few drops at a time and mix until the dough clings together enough to form a ball.
- Chill ball at least one hour before using.
- When ready, take dough out and divide in half. Roll out and use as needed.
- Preheat oven to 450.
- In skillet, heat oil over medium high heat, add onion and cook until golden brown. Remove from heat.
- Lay pie crust flat on an ungreased baking sheet.
- Spread onions over the top and leaving a 1-inch border. Dust with goat cheese. Sprinkle with thyme and pepper.
- Place tomato slices on top, slightly overlapping them.
- Sprinkle with salt and pepper.
- Fold edge of pasty over, crimping the edges.
- Bake 18-20 minutes, let stand for about 5-10 minutes before serving, garnish with sliced basil leaves, serves 8.
Tomatoes and avocados are my favorite salad combination! I made the salad dressing up by experimenting and changing to suit my taste from an old Jackie Kennedy recipe.
- 2 medium sized tomatoes
- 1 avocado
- Lettuce for garnish
- 1 fresh clove of garlic, crushed
- 1/2 tsp salt
- 1/4 cup canola oil
- 1/4 cup water
- 2 tsp white or wine vinegar (I usually do a mixture)
- 2 tbs sugar
- Dash of Tabasco
- Slice tomatoes lengthwise.
- Slice the avocados lengthwise. To easily peel the avocados, pierce the skins with a knife from top of avocado down sides to bottom and up. Do again so that you have made the avocado into 4 sections, being careful to pierce only the skin. You should then be able to peel off easily the sections from top to bottom.
- Make the dressing: Place all ingredients in a jar and shake well, chill for a couple of hours. (You will not need all of the dressing - leftover will keep in the refrigerator 2 weeks.)
- Serve on small plates or bowls, place mixture on top of lettuce and top with dressing. Serves 2.
This recipe came from a good friend who grew up in Michigan. I was skeptical at first but have found this to be a very good satisfying recipe, especially in the winter months when fresh tomatoes are not as readily available.
- 1 cup butter (2 sticks)
- 1 large onion, coarsely chopped
- 4 16 oz cans peeled tomatoes or 8 cups fresh peeled tomatoes
- 2 cups chicken broth (may need to add more if soup is too thick)
- 1/3 cup sugar
- 1 tsp cinnamon
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 cup all purpose flour
- 1 tsp baking powder
- 3 eggs
- 2 tbs canola oil
- 1/2 medium green bell pepper, seeded and chopped
- Melt 1/2 cup butter in heavy large saucepan over med-low heat.
- Add onion and cook until transparent, will need to stir occasionally, cook about 10 minutes.
- Add tomatoes and cook for 10 minutes, add 1/2 cup butter, chicken broth, sugar and 1/2 tsp salt, 1 tsp cinnamon and 1/4 tsp pepper, bring to a simmer and remember to stir once in a while.
- Prepare the dumplins: Combine 1 cup of flour, 1 tsp baking powder,1/2 tsp salt.
- Add beaten eggs and 2 tbs oil.
- Beat dough by hand until sticky. Drop dough by 1/2 tbs into soup mixture, cook over low heat until done, about 15 minutes.
- Add more chicken broth if too thick.
- Garnish soup in bowl with bell pepper if desired.
This recipe was inspired by the garden surplus that we have taken on our annual end-of-summer trek to the beach. Every evening we prepare a different dish using the fresh, local, caught-that-day seafood. It has drawn upon our culinary creativity, as we have gone year after year. This fabulously fresh combination was a no-brainer, as it almost effortlessly combines the sea with our garden! It has become a tradition!
- 3 lbs fresh local tomatoes (any size)
- 6-8 sprigs fresh basil
- 1 lb local feta cheese
- 2 lbs fresh wild shrimp
- Preheat oven to 375 degrees (can be prepared in a large saute pan on the stove).
- Peel fresh shrimp and devein. Rinse and drain in colander. Cut tomatoes into chunks. Coarsely chop the basil.
- Combine all ingredients in a lightly oiled 13x9 baking dish.
- Bake for 7 minutes or until shrimp are beginning to turn pink.
- Remove and gently stir ingredients to ensure even cooking of the shrimp.
- Return to the oven for 7 minutes or just until the shrimp are cooked through.
- Serve in large flat bowls with pan juices and lots of your favorite crusty local bread.
- νοστιμότατος! (delicious!)
I got the basis for this recipe from my sister-in-law, Mitzi, while visiting her and my brother about 15 or so years ago in Ridgeland, Mississippi. I was looking through her Junior League cookbook and came across it. I started making the tart back then, always in a pie tin, but later started making it in a pizza pan, spreading out the refrigerated pie crust to fit the larger pan, resulting in a thinner crust. I also added oregano and Parmesan to the original recipe. Often when I make it, I double the recipe and make it on a large cookie sheet baking sheet, cutting and pressing together the pie crust to fit the bottom and sides of the pan. If you're going to heat up your kitchen in the summer with the oven on, you might as well make it worthwhile, right?! Final note: any leftovers can be refrigerated and they reheat beautifully (or can be eaten directly out of the fridge).
- 1 refrigerated pie crust (or your own homemade)
- 8 oz shredded mozzarella
- 1/2 cup chopped fresh basil
- 8 to 10 fresh Roma tomatoes (or your favorite heirloom variety), sliced 3/8" thick
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/8 tsp dried oregano
- 2 tsp olive oil
- 1/4 cup shredded Parmesan
- Preheat oven to 400.
- Place pie crust in 9" ungreased pie tin or onto a 12" pizza pan. (If you use the pizza pan, you'll have to roll or press the pie dough to fit the bottom and up the sides of the pan, and you'll get a thinner crust result - my personal fav.)
- Next, spread the shredded mozzarella over the crust and top with the chopped basil.
- Begin placing the slices of tomato around the outside edge of the pie pan in a single layer and work your way in to the center, butting up the slices next to each other.
- Cut up any remaining slices into small bits and use them to fill in any gaps until no gaps remain.
- Sprinkle on salt, pepper and oregano.
- Drizzle with olive oil and sprinkle on the Parmesan.
- Bake at 400 for 45 minutes. Can be served warm or at room temperature. Cut into slices to serve.
This recipe happened thanks to a really bountiful year in my garden a few years ago. I didn't want to can or make tomato sauce, so I started the salsa/pico de gallo making. The recipe is rather loose, as in adding more or less jalapeno for heat and the sweet peppers change with what kind is available in my garden at the time.
- 3-4 large ripe tomatoes (no particular kind, although Roma isn't juicy enough)
- 1 med tomatillo - chopped fine
- 1 med white or red onion - chopped rough
- 1 good size jalapeno - seeded and chopped fine
- 1 Italian sweet long or yellow banana pepper - rough chopped
- 1 lrg red sweet pepper - rough chopped
- 1/4 cup cilantro - rough chopped
- Juice of 1 organic lime
- 1/8 tsp Celtic salt
- 1/8 tsp white pepper
- Squirt of raw organic agave
- Start with squeezing lime into a bowl.
- Add all dry spices and cilantro and the chopped up peppers and onion (size rough to medium).
- Chop up tomatoes over the bowl so all the juices flow into bowl.
- Squirt in agave and mix.
- Serve with favorite tortilla chips or use as condiment for other dishes like Huevos Rancheros.
- Makes approximately 1 quart.
Partially the original recipe of my grandmother from Vienna who said as a girl her grandmother would often get large bumper crops of tomatoes and would need a way to cook them up. So this dates at least 5 generations back. I modified to my more modern-Asheville tastes by adding the coconut milk instead of the traditional heavy Austrian creme and being a little creative by what veggies or herbs I add per what I have abundance of in my garden at the time. Hope y'all enjoy!
- Roughly 6 lbs of fresh tomatoes from the garden
- 4 tbs butter, olive oil, or coconut oil
- 1 good size yellow onion, sliced thin
- 1-2 shallots, chopped
- 3-4 cup of chicken broth (or vegetable broth if vegetarian) - I just use left over broth from cooking chicken so it's never an exact cup amount
- 4 cloves of minced garlic
- 1 chopped zucchini
- 1 chopped carrot
- 1-2 chopped sweet peppers
- 1 tsp fine grain salt + more to taste
- 1 tsp fine grain pepper, or to taste
- 1 tsp sugar
- 1/2 cup fresh chopped basil (if I've got a bumper crop of other herbs, I'll also throw in a few tsp-tbs of fresh chopped oregano or thyme - really it's to taste here as far as what herbs or spices you personally prefer)
- 1 14oz can of light coconut milk
- In a large pot, bring some water to boil and dunk 2-3 tomatoes at a time, leaving them in for 45 sec-1 min. Take out and immediately put them in a cold water bath. You should easily be able to remove the skins now. Set aside.
- In another or even the same large pot, heat/melt your butter or oil over medium heat.
- Heat your onion, shallots, salt and pepper.
- Next add chopped zucchini, peppers, garlic and whatever other veggies you might want to throw in.
- Roughly chop up your tomatoes, but remove stems and any bad spots and add to the pot.
- Add chicken broth and fresh herbs or spices.
- Stir occasionally and cook on medium to med-high for about 10 minutes or until everything is tender and soft but not browned.
- Take out and put into blender to puree.
- Return mixture to pot and stir in coconut milk and tsp of sugar. Add salt and pepper to taste.
- Turn stove down to medium low and simmer for 30 minutes.
- Ladle into clean jars and freeze up to 6 months. Pint jars make for the perfect serving of soup. Just take out and defrost the night before. Perfect for the cool days of autumn or the bleak days of January when you want to remember the bounty of summer.
- Tip: super yummy to top with pieces of bacon or shredded mozzarella/provolone cheese when serving!
Tags:Contest, local tomatoes, recipes, summer, tomatoes