Tomato Day Recipes

Tomato Gratin

Ingredients

• 4 slices whole-grain bread, torn into quarters
• 1 tablespoon minced garlic
• 1 tablespoon extra-virgin olive oil
• 1/3 cup finely shredded Parmesan cheese
• 4 medium tomatoes, sliced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt

Preparation

1. Preheat oven to 450°F. Coat a shallow 2-quart baking dish with nonstick spray.
2. Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.
3. Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.

Tomato Corn Pie

Ingredients

Crust

• 3/4 cup whole-wheat pastry flour
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/3 cup extra-virgin olive oil
• 5 tablespoons cold water

Filling

• 3 large eggs
• 1 cup milk
• 1/2 cup shredded sharp Cheddar cheese, divided
• 2 medium tomatoes, sliced
• 1 cup fresh corn kernels (about 1 large ear; see Tip)
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper

Preparation

1. To prepare crust: Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon each salt and pepper in a large bowl. Make a well in the center, add oil and water and gradually stir them in to form a soft dough. Wrap the dough in plastic and chill in the refrigerator for 15 minutes.
2. Preheat oven to 400°F.
3. Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil or paper and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.
4. To prepare filling: Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese. Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top.
5. Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.

Garden Tomato Sauce

Ingredients

• 5 pounds cored whole tomatoes
• 3 tablespoons extra-virgin olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3/4 teaspoon dried basil or 1 tablespoon chopped fresh
• 3/4 teaspoon dried thyme or 1 tablespoon chopped fresh
• 3/4 teaspoon dried oregano or 1 tablespoon chopped fresh
• 1 3/4 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 1-2 teaspoons sugar (optional)

Preparation

1. If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.
2. Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to desired consistency, stirring occasionally, 1 to 11/2 hours. Taste and season with additional salt, pepper and/or sugar.

Tomato Salad

Ingredients

• 7 large ripe heirloom tomatoes, cored and sliced crosswise into 1/4-inch-thick slices
• 1 cup small cherry tomatoes, halved
• 1 teaspoon freshly ground black pepper, divided
• 3/4 teaspoon kosher salt, divided
• 2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons red wine vinegar
• 1 cup fresh shelled lady peas (about 6 ounces) or black-eyed peas, rinsed well and drained
• 1 (6-ounce) smoked ham hock
• 1 large onion, peeled and quartered
• 1 thyme sprig
• 2 cups peanut oil
• 6 tablespoons buttermilk, divided
• 2 1/4 ounces all-purpose flour (about 1/2 cup)
• 1/4 cup coarse-ground cornmeal
• 30 whole baby okra, trimmed
• 3 applewood-smoked bacon slices, cooked and coarsely crumbled
• 6 tablespoons minced fresh chives
• 1 small garlic clove, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons crème fraîche
• 6 tablespoons torn fresh basil

Preparation

1. Sprinkle cut sides of tomatoes with 1/2 teaspoon pepper and 1/4 teaspoon salt; drizzle with 1 tablespoon olive oil and vinegar. Set aside.
2. Combine peas, ham hock, onion, and thyme in a medium saucepan; cover with cold water. Bring to a simmer over medium heat; simmer 15 minutes or until peas are just tender, stirring occasionally. Remove from heat; drain and cool. Discard ham hock, onion, and thyme.
3.  Clip a candy/fry thermometer onto the side of a large skillet; add 2 cups peanut oil to pan. Heat peanut oil to 350°. Place 1/4 cup buttermilk in a shallow dish. Combine flour, cornmeal, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish, stirring well. Dip okra in buttermilk; dredge in flour mixture. Place okra in hot oil; fry 2 minutes or until golden, making sure oil temperature remains at 350°. Remove okra using a slotted spoon; drain on paper towels.
4. Divide tomato slices evenly among 6 plates; top each serving evenly with cherry tomatoes. Spoon 2 heaping tablespoons peas over each tomato stack. Arrange 5 pieces fried okra on each serving; sprinkle evenly with bacon.
5. Combine the remaining 2 tablespoons buttermilk, chives, and garlic in a small bowl. Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and juice; stir well with a whisk. Gradually add remaining 1 tablespoon olive oil, while whisking vigorously. Stir in crème fraîche. Drizzle 2 tablespoons dressing mixture over each serving; top with 1 tablespoon basil.

Pasta with Fresh Tomato and Herb Sauce

Ingredients

·         12 ounces pasta

·         2 pounds perfectly ripe tomatoes at room temperature

·         1/4 cup extra-virgin olive oil

·         1/2 cup chopped fresh flat-leaf parsley

·         1/2 cup mixed chopped fresh herbs, such as marjoram, basil and tarragon

·         4 to 6 ounces ricotta salata, crumbled

·         1/2 cup freshly grated Parmesan

·         2 teaspoons salt

·         1/2 teaspoon ground black pepper

Directions

1.       Cook the pasta.

2.       Meanwhile, seed and diced the tomatoes. Discard the seeds and place the diced tomatoes in a large bowl.

3.       Toss the tomatoes with olive oil, herbs and ricotta salata.

4.       When the pasta is ready, drain it well, pour it immediately into the bowl of tomatoes. Toss well.

Sprinkle with Parmesan, salt and pepper.