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MORNING STAR • July 15 - 21, 2010
Tomatoes, a backyard garden favorite, are a treat
For a backyard gardener, picking that first ripe tomato from the oretta norr vine can be a religious experience. A tree in our yard fell victim to the ravages of winter which was unfortunate but its demise provided us with a small patch of continuous sun and a perfect spot for a small raised bed in which to grow a few tomato plants. It was all I could do not to snatch the first fruit as it turned from green to a pale orange. Finally, after eyeing it greedily for what seemed like eons, I could 1/2 cup mayonnaise or salad dressing stand it no longer. A just picked a tomato, 1/8 teaspoon ground white pepper sprinkled with a bit of salt - heaven on Fresh basil leaves (optional) earth! 1. Unfold the piecrust according to Like the blueberry, the tomato is truly package directions. Line a 9-inch tart pan an American native. The Aztecs and Incas with pastry (it’s easier to remove the baked cultivated it way before it was introduced tart if pan has a removable bottom). Press to Europe by explorers in the 16th century. the pastry into the fluted sides of the tart We eat about 18 pounds each per year in pan and trim the edges. Don’t prick. Parthis country, reaping the advantages of tially bake in a 450 degree oven for 5 to 7 Vitamins A and C as well as lycopene, a minutes or until pastry is slightly dry. cancer and anti-aging agent. 2. Remove from oven. Sprinkle with The Consortium of Florida Tomato 1/2 cup of the mozzarella cheese. Cool in Growers offers these helpful facts: pan on a wire rack. Reduce oven temperaTwo to three large tomatoes will equal ture to 375 degrees. one pound. One medium, seeded equals ¾ 3. Meanwhile, cut the tomatoes into cup chopped; 1 large, seeded equals 1 cup, wedges; drain the wedges on paper towchopped; and one pound equals 2 ½ cups, els. Arrange the tomato wedges over the chopped or 2 cups, pureed. Always store at melted cheese in a baked crust. room temperature. 4. In a food processor bowl, combine These yummy recipes are courtesy of basil and garlic; cover and process with Midwest Magazine. on-off turns until coarsely chopped. Or snip the basil and mince the garlic. Fresh Tomato Pie 5. In a medium mixing bowl, combine 8 appetizer or 4 main-dish servings the basil-garlic mixture, the remaining Bake: 25 minutes shredded mozzarella cheese, the mayon1 refrigerated unbaked pie crust naise, the grated Parmesan cheese, and 1-1/2 cups shredded mozzarella cheese pepper. Spread the mixture evenly over (6 ounces) tomato wedges. 4 roma or small regular tomatoes 6. Bake in a 375 degree oven for about 3/4 cup loosely packed fresh basil 25 minutes or until cheese is golden. Let leaves stand 5 minutes before cutting into wedg4 cloves garlic es. Serve warm. If you like, garnish with 1/4 cup grated Parmesan cheese additional basil leaves.
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The Practical Gourmet
Eastern Shore
AFRAM Festival Morning Star Publications will publish a schedule of events with advertising space for sponsors in the Thursday, August 5th issue of the Seaford/Laurel Star. Call 302-629-9788 or email sales@mspublications.com for more information or to reserve your space.
August 12-14 Nutter Park, seaford
Bacon Lettuce Tomato Salad 8 oz. hickory-smoked bacon, cut into 1/2-inch pieces 4 cups torn romaine lettuce Homemade Croutons (recipe below) 1 cup grape or cherry tomatoes, halved 1/2 cup bottled ranch salad dressing 1/2 to 1 tsp. Kansas City-style or Montreal steak seasoning or dry rib or pork rub
1. In a 10-inch skillet, cook bacon until almost crisp. Remove bacon from skillet; discard fat. Drain bacon on paper towels. Set aside. 2. In a large salad bowl, combine romaine, Homemade Croutons and tomatoes. In a small bowl, combine ranch salad dressing and steak seasoning. Drizzle dressing over salad; gently toss to coat. Serve immediately. Makes 4 to 6 side-dish servings. Homemade Croutons: Spread 2 cups cubed sourdough, Italian or French bread in a single layer in a shallow baking dish. Stir together 2 tablespoons olive oil, 1/4 teaspoon freshly ground black pepper and 1/8 teaspoon kosher salt; pour over bread cubes, tossing to coat. Bake in a 350 degree oven for 10 minutes. Stir; bake for 8 to 10 minutes more or until crisp and brown. Makes 2 cups. Make-Ahead Tip: Store cooled croutons in airtight container in refrigerator up to 3 days. Zucchini-Tomato Cups Makes about 24 appetizers 3 small zucchini, trimmed and cut crosswise into 1/2-inch-thick slices (1 to 1 1/4 pounds) 1/4 cup crumbled Blue cheese (1 ounce) 8 cherry tomatoes, each cut into 3 or 4 slices (about 3/4 cup) 1/4 cup finely shredded or grated Parmesan cheese Ground black or white pepper 24 small fresh basil leaves
1. Line a large baking sheet with foil or parchment paper. Scoop out some of the flesh from the center of each zucchini slice with a melon baller, creating a shell that resembles a bowl. Place slices, bowl sides up, on prepared baking sheet. 2. Fill each shell with a crumble or two of the blue cheese. Top each with 1 tomato slice. Sprinkle with Parmesan cheese and pepper.
3. Bake at 350 degrees for 5 to 7 minutes or until cheese melts. (Watch carefully so they do not brown.) Arrange on a serving tray. Garnish each with a fresh basil leaf. Chunky Fresh Tomato Salsa Makes about 2 cups 2 fresh serrano chile peppers or 1 fresh jalapeño chile pepper, stemmed and halved 1 clove garlic, peeled 2 large fresh tomatoes (about 1 pound) 1/3 cup loosely packed fresh cilantro leaves 1 green onion, thinly sliced 1 Tbsp. lime juice or vinegar Salt 1. In a food processor, combine chile pieces and garlic. Cover; process with on/ off turns until finely chopped, stopping and scraping down sides as needed. Cut 1 of the tomatoes into quarters. Add tomato quarters and cilantro to food processor. Pulse 4 to 6 times or until you have a coarse puree. Transfer tomato mixture to a medium bowl. 2. Cut remaining tomato into 1/4-inch pieces. Add tomato, green onion and lime juice to the bowl. Season to taste with salt, usually 1/4 to 1/2 teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.