We currently have an over-abundance of tomatoes coming from our garden (and many more still to come), so I have been trying to come up with ways to use them all before they spoil. The reason we planted so many tomatoes was because I had planned to can tomato sauce and salsa, but I forgot to get the canning equipment from my mom, and as I don't want to buy it all, that will have to wait for next year. I did make some delicious tomato-peach salsa the other day, but just a small, fresh (not canned) batch. Here is the recipe for one of my favorite stand-by tomato dishes.
Tomato Tart
unbaked pie crust
1 1/2 cup shredded mozzarella
4 sliced tomatoes
3/4 cup loosely packed fresh basil leaves
4 cloves minced garlic
1/2 cup mayonnaise
1/4 cup grated parmesan
1/8 teaspoon pepper
Partially bake crust at 450 degrees for 5-7 minutes. Remove from oven, sprinkle crust with half the mozzarella. Reduce oven to 375 degrees. Arrange tomato slices over melted cheese in crust. In bowl, mix remaining mozzarella, mayonnaise, parmesan, pepper, basil, and garlic. Spread mixture over tomatoes. Bake at 375 degrees for 25 minutes.
Recipe from Kelsey Knight-King
"Don't worry," says Elysé
7 months ago
1 comment:
Hey! Only two blog entries, and I get a name-check! I think that is pretty awesome. Thanks for alerting me to the new blog, my dear; I'm so happy I can still keep tabs on you. Mine is at www.myspace.com/thequietcircus
We'll talk soon, yes?
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