Some Northeasterners spend the month of August bemoaning the sweltering heat and humidity, but we’re willing to put up and shut up for one simple reason: big, sweet, juicy, fresh-from-the garden tomatoes. Whether they’re typical Beefsteaks or Brandywines, tart green zebras, golden cherries sweet enough to pop in your mouth right off the vine, or any other variety, we can’t get enough. So when the garden begins to burst with fruit, try one of these recipes that spotlight the tomato at its most flavorful.
And if you’ve got more tomatoes than you know what to do with, our friends at Rural Intelligence have perfected an easy roasting technique so you can freeze your summer goodies and enjoy them all year long.
Tomato Cheese Pie
Back by popular demand, here’s an original recipe we ran right here on Fresh American last year. Click here for a photo tutorial.
1 9-inch pie crust, store-bought or homemade
1 tablespoon Dijon mustard
3–4 large tomatoes, thickly sliced
1 tablespoon olive oil
Chopped fresh garlic to taste
Salt to taste
Fresh or dried basil to taste
Oregano to taste
1.5–2.5 cups grated cheese, depending on desired cheesiness (semihard and hard cheeses are best for stronger flavor; we like cheddar, Gruyère, Parmesan, or Romano; or Monterey Jack for a milder taste)
1. Preheat the oven to 400 degrees.
2. Over the bottom of the piecrust, spread the mustard. On top, spread about 1/3 of the cheese.
3. Toss the tomatoes with the olive oil and seasonings. Drain off as much of the liquid as possible, then arrange a layer of tomato slices on top of the cheese. Repeat with a layer of cheese, topped by another layer of tomatoes, and finish with a layer of cheese.
4. Bake for about 30 minutes, until golden brown. Allow to firm up and cool to room temperature, or serve while still warm.
Here are some other terrific tomato recipes recently posted on our favorite cooking websites and blogs:
Mint and Green Pea Risotto with Roasted Tomatoes from Food52
Fried Green Tomatoes from Vegan Yum Yum
Tomato Panzanella with Ricotta