Good evening and thanks for stopping by! You may have noticed the title sounds familiar. It is! I wrote a post for Saturday Morning Garden Blogging this morning that starts us off with my patio garden and a few recipes over here — — > Saturday Morning Garden Blog
You’ll find the recipe for this lovely tart over there too!
I want to continue the tomato love with lots more recipes and pics so get your taste buds ready and keep a napkin handy; you wouldn’t want to drool on your keyboard;-)
What’s for Dinner? is a Saturday evening get-together where friends share recipes, talk about good food and help others answer culinary questions.
We welcome you to our virtual table every Saturday evening 4:30 PT/7:30 ET. If you would like to write a post for an upcoming date just send a message to me, ninkasi23!
The featured photo is a salad of fresh tomatoes, basil, mozzarella, salt, pepper, and olive oil. I was inspired after watching my favorite chef:
He does a lovely thing where he just cuts the tomatoes any which way so I did much the same and used both halved and whole Sun Gold and Sweet 100’s.
You can’t go wrong with a lovely gazpacho or Greek salad:
What's For Dinner v.12.05 - Two cool foods for too-hot days: Gazpacho, and Greek salad - no cooking!
I made these bruschetta for a party a couple of years ago and they disappeared so fast I almost didn’t get one for myself!
from www.gonnawantseconds.com/...
Ingredients
Roasted Tomatoes:
- 16 Ounces Cherry Tomatoes
- 1 Tablespoon Olive Oil
- 3 Tablespoon Honey
- 2 Teaspoons Fresh Thyme Leaves Chopped
- 1/2 Teaspoon Salt
- 1/4 Teaspoons Black Pepper
Crostini:
- 1 Baguette
- Olive Oil
- 1 Large Clove of Garlic Sliced in Half
Cheese Mixture:
- 8 Ounces Mascarpone At Room Temperature
- 5 Ounces Chevre
- 2 Tablespoon Milk
- 2 Teaspoons Fresh Lemon Zest
- 2 Teaspoons Fresh Thyme Leaves
- 1/8 Teaspoon Salt
- 1/8 Teaspoon Black Pepper
Instructions
Roast The Tomatoes:
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Preheat oven to 325 degrees. In a medium bowl, mix together olive oil and honey then toss the tomatoes to coat them evenly. Pour onto a Silpat lined, rimmed baking sheet.
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Sprinkle chopped thyme, salt, and pepper evenly over tomatoes. Bake the tomatoes 1 hour and 15 minutes or until they begin to shrivel and brown.
Make Crostini:
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After tomatoes are cooked turn up the oven to 350 degrees.
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Slice the baguette into even 1/4 inch slices.
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Place slices in a single layer on a rimmed baking sheet. Brush both sides lightly with olive oil and season with salt and pepper. Bake until golden brown, 15-20 minutes. Rub each slice on one side with sliced garlic. Cool completely
Cheese Mixture:
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In a medium bowl mix all ingredients together until evenly combined.
Assembly:
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Spread a layer of cheese mixture on cooled crostini. Sprinkle julienned basil on crostini. Top with roasted tomatoes.
A gem from Epicurious that I have made many times:
Bruschetta Orzo Salad
- 1 cup orzo (rice-shaped pasta; also called riso), freshly cooked, rinsed, drained
- 2 tomatoes, cored, seeded, chopped
- 1 small zucchini, chopped
- 1/2 cup chopped red onion
- 1/3 cup fresh basil leaves, chopped
- 2 1/2 tablespoons balsamic vinegar
- 2 large garlic cloves, finely chopped
- 1 1/2 tablespoons olive oil
Combine all ingredients in bowl. Cover and chill at least 1 hour and up to 4 hours.
from Savory Simple
INGREDIENTS
- 1 store bought pie crust, or you can use your favorite recipe
- 2 cups cherry tomatoes, sliced in half
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 3/4 cup half & half
- 1 large egg plus 1 yolk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup goat cheese
- 1 1/2 tablespoons chives, chopped finely
INSTRUCTIONS
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Preheat to oven to 400 degrees F. Line a baking sheet with aluminum foil.
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Roll the pie dough into a 9-inch fluted tart pan, preferably with a removable bottom. A standard 9-inch pie dish will also work. Use a fork to prick numerous holes in the bottom of the dough and up the sides. Bake the dough for 10-15 minutes, keeping an eye on it to make sure the bottom doesn't puff up with air (if it does, carefully use a fork to press it back down). The dough does not need to be completely baked through but the bottom should feel solid. Set aside.
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In a large bowl, toss the cherry tomatoes and extra virgin olive oil together. Place the tomatoes cut side up on the baking sheet and sprinkle with 1 teaspoon of salt. Cook the tomatoes for 30 minutes.
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Reduce the oven to 375 degrees F. In a mixing bowl, whisk together the half and half, egg, yolk, salt and pepper.
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Crumble about 1/4 cup of the goat cheese evenly along the bottom of the cooked tart shell. Layer the tomatoes on top. Pour the custard on top and then sprinkle the chives and remaining goat cheese on top.
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Bake for 25-30 minutes, or until the custard has set. It's fine if it's still a bit jiggly in the center when you remove it from the oven.
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Allow to cool almost completely before serving.
Here is a lovely brunch dish that you can make the night before then just bake when you’re ready:
- 2 tablespoons butter
- 4 cups grape tomatoes or cherry tomatoes
- 2 cups sliced zucchini
- 8 cups dry French or Italian bread cubes*
- 3 cups shredded Swiss cheese
- 8 eggs
- 3 cups milk
- ¼ cup snipped fresh flat leaf Italian parsley
- ¼ cup snipped fresh basil
- 2 tablespoons snipped fresh chives
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
Directions
- In an extra-large skillet, melt butter over low heat. Add tomatoes and zucchini. Cook for 5 to 7 minutes, stirring occasionally, or until tomatoes begin to lose their firm round shape; remove from heat.
- Place half of the bread cubes in a greased 3-quart baking dish. Top with half of the zucchini mixture and half of the cheese. Repeat layers with remaining bread cubes, zucchini mixture and cheese.
- In a large bowl, whisk together eggs, milk, parsley, basil, chives, garlic salt and pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers. Cover and chill at least 2 hours or up to 24 hours.
- Remove casserole from fridge. Preheat oven to 325°. Bake for 50 to 65 minutes or until puffed, golden and set (160°). Let stand for 10 minutes before serving.
A simple frittata is nice too:
I don’t really have a recipe for this but I follow Alton Brown’s basic recipe found here:
Alton Brown Frittata Recipe
Instead of using ham and asparagus I just pour the eggs into the skillet and then lay the tomato slices on top when its set around the edges but still jiggly in the center. Top with basil and parm then pop under the broiler for a few minutes.
Another variation where I used spinach and tomatoes and feta cheese:
I do not have the gear for canning or anything like that but I do like to roast tomatoes and then freeze them for using in soups, sauces, stews etc. I have a nice steady stream of ripe Sun Golds every day and my basil is just going crazy! I’m going to be going full-on Italian grandma soon and making lots of pesto I think!
So that’s just a few tomato recipes, I have more but I want to hear yours! Share recipes, pics, tips etc. in the comments!
WFD tonight is TBD. Grocery order is coming this afternoon and I got blueberries so it might be a BFD (breakfast for dinner;-) involving pancakes.
Got a good topic you want to write about? Recipes you love and want to share? Please consider writing a post for our group! Here is our upcoming schedule of dates and open slots:
What's For Dinner Schedule
date |
post # |
author |
08/15 |
15.06 |
zenbassoon |
08/22 |
15.07 |
esquimaux |
08/29 |
15.08 |
OPEN |
09/05 |
15.09 |
OPEN |
09/12 |
15.10 |
esquimaux |
09/19 |
15.11 |
OPEN |
09/26 |
15.12 |
OPEN |
Just send me a message and let me know what date and I’ll put you on the schedule. You can also message me if you need help with queuing your diary etc.
Sunday, Aug 9, 2020 · 6:49:01 PM +00:00
·
ninkasi23
IMPORTANT UPDATE: Here is the onion recall info:
Thomson International Inc. Conducts Voluntary Recall of Red, Yellow, White, and Sweet Yellow Onions Because of Possible Salmonella Risk
Thomson International Inc. of Bakersfield, California is recalling Red, Yellow, White, and Sweet Yellow Onions shipped from May 1, 2020 through the present. The onions are being recalled because they have the potential to be contaminated with Salmonella, [. . .]
Consumers, restaurants, and retailers should not eat, sell, or serve red, white, yellow, or sweet onions from Thomson International, Inc. or products containing such onions. If you cannot tell if your onion is from Thomson International Inc., or your food product contains such onions, you should not eat, sell, or serve it, and should throw it out.