Tag Archives: tomatoes

Heirloom Tomato Gratin

When I was a kid, I wouldn’t eat (or entertain the idea of eating) fresh tomatoes. I was okay with tomato sauce but would gag when I would see my dad eat a sliced tomato with salt, pepper, and nothing but a fork. I didn’t even want a tomato to touch my food. I remember when I started liking tomatoes – I was at lunch eating a veggie burger, forgot to ask for no tomato and didn’t even think to look under the bun before chowing down. My first instinct was Eww, tomato! But as I rushed to swallow it down, I realized it actually added a juicy, brightness to my burger. And from that day on, I have been eating fresh tomatoes. I’m not at a point where I will bite into a tomato like an apple or shove an entire cherry tomato in my mouth but I’m happy that I’ve come a very long way from that childhood gag reflex.

Heirloom Tomato Gratin is a dish that, when I was younger, I could have never envisioned myself making, let alone eating. I’ve seen a basket of heirloom tomatoes in my store the past few times I’ve been in there and decided now was the time to make this summery dish. Heirloom tomatoes are sliced and layered with softly cooked sweet onions and topped with a textured mixture of bread crumbs, salty parmesan cheese, and fresh thyme. I used whole-wheat panko crumbs but try regular panko or simple bread crumbs. I cut the recipe in half and followed the measurements per the recipe but found I need only about half of the bread crumb/cheese mixture. So use your judgment and stop when you think you have enough. Once baked, the tomatoes are sweet and accented nicely by the orange-scented onions, salt and pepper. A perfect light summer meal.

The ingredients:

Preheat oven to 425°F. Rub the inside of a baking dish with garlic, then coat with oil (I used chopped garlic so I left it in the dish).

Heat olive oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until tender, approximately 12 minutes.

Remove from heat and stir in the orange zest, orange juice and honey.

Spoon half of the onion mixture in the bottom of the prepared dish and spread to cover the bottom. Arrange the tomatoes over the onions, layering slightly. Season with salt and pepper and repeat another layer.

Combine the bread crumbs, parmesan cheese, thyme and remaining olive oil in a bowl and sprinkle over the tomatoes.

Bake 15-20 minutes until golden brown and bubbling.

Additions: None

Omissions: None

Substitutions:

  • Whole-wheat panko crumbs

Overall Rating: Like It

Source: Woman’s Day Magazine

Fried Egg BLT Sandwiches

Bacon, lettuce, and tomato sandwiches were a once-in-a-while meal at my house growing up. But since I didn’t eat tomatoes as a kid, my BLTs were more of BLMs – bacon, lettuce and mayonaisse.  When I did start eating tomatoes, I was a vegetarian so my BLTs became LTMs – lettuce, tomato and mayonaisse. Now that I’m no longer a vegetarian and can eat a real BLT (although I guess technically it would be a TBLT – turkey bacon, lettuce and tomato), it never occurs to me to make one.  When I saw the recipe for Fried Egg BLT Sandwiches, it was like a light bulb when off.  Why hadn’t I ever thought to do this?  I’ll eat an omelet with tomatoes and spinach and a side of bacon and toast for breakfast, so why not make a sandwich out of it?

Toasted bread is topped with spinach, a tomato slice, bacon, and a fried egg.  The recipe calls for focaccia but my store was out so I substituted a whole-wheat English muffin.  I’m sure the focaccia adds a bit of pizzazz but really any kind of bread will do.  I also used the spinach instead of arugula but only because I had spinach on hand.  If you don’t like arugula’s peppery flavor, any leafy green will be a good substitute.  Eaten open faced, this sandwich is good for breakfast, lunch, or dinner and is especially perfect for a light bite.  I’m now proud to say that I am officially a BLT eater.  Or an EBLT eater.  Whatever.

The ingredients:

Prepare bacon according to package directions.  Meanwhile, heat olive oil in a nonstick skillet over medium heat and swirl to coat.  Crack eggs into the pan and cook for 2 minutes.  Cover and cook an additional 2 minutes or until whites are set.

Place a bread slice on a plate and top with spinach, 2 bacon slice halves, and 1 tomato slice.  Sprinkle evenly with salt and pepper.

Top each serving with 1 fried egg. 

Season with salt and pepper.

 

Additions:  None

Omissions:  None

Substitutions:

  • Baby spinach
  • Whole-wheat English muffin
  • Turkey bacon

Overall Rating:  Love It

Source:  Cooking Light Magazine

Orzo Salad with Corn, Tomatoes, and Basil

What is it about pasta salad that makes it such a good go-to dish to make when attending a warm weather get-together?  A few weekends ago, my friend had a few people over to swim at her pool and like the great hostess that she is, she had plenty of food and snacks waiting for guests upon arrival.  When I walked into her kitchen, I saw the biggest bowl of homemade pasta salad and turned to look at the friend I arrived with who was carrying her own container of homemade pasta salad.  We both just shrugged because, really, can you ever have too much pasta salad?  Ironically, earlier that morning, I had every intention on making Orzo Salad with Corn, Tomatoes, and Basil to take to the party but decided I didn’t have enough time.  Probably a good thing.

Even though pasta can sometimes be heavy, there is something about a cold, light pasta salad when it’s warm out that hits the spot.  This colorful pasta salad is made with orzo (rice-shaped pasta) and fresh ingredients of corn, tomatoes, and basil.  The whole mixture is livened up with a refreshing and simple vinaigrette of lemon juice, olive oil, and red wine vinegar.  I took a short-cut and used thawed frozen corn in place of fresh and didn’t really notice a difference.  I think canned would work here too.  Next time you think about making a pasta salad for a summer event, consider making this.  Just call first dibs on whose bringing the pasta salad.

The ingredients:

Cook pasta according to package directions, omitting salt and fat.  While the pasta cooks, combine lemon juice, olive oil, red wine vinegar, salt, pepper, and crushed garlic in a small bowl.  Set aside. 

Drain pasta and place in a large bowl.  Pour half of the dressing over orzo and toss.  Allow to cool to room temperature.  

Once pasta is at room temperature, add the remaining dressing, corn, tomato, and basil to pasta and toss to coat.  Let pasta salad stand for 30 minutes before serving to allow flavors to meld.

Additions:  None

Omissions: 

  • Red onion

Substitutions:  None

Source:  Cooking Light Magazine

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