All posts tagged: Tomato

Tomato Pie

This pie can be prepped the day ahead. For Cornmeal Crust: 1 cup flour 1/2 cornmeal 3 Tablespoons granulated sugar 1/2 teaspoon slat 1/2 cup butter, cold 1 egg, slightly beaten Make crust by combining all ingredients except egg in a bowl. With your fingers, press the butter until the contents of the bowl are reminiscent of peas. Add the egg, and combine till dough forms. Wrap and chill for 20 minutes, then roll out. Use more cornmeal to roll. For Filling: 1-2 large, or 3-4 medium heirloom tomatoes (you can also use cherry tomatoes, you’ll need two pints) 2 cups grated cheese, I like a combo of salty hard and a farmers cheese 2 teaspoons salt 1 egg, lightly beaten 1/2 cup mayo half an onion, thinly sliced 2 teaspoons sugar 1 teaspoon apple cider vinegar 3 tablespoons fresh Basil 2 Tablespoons Cornmeal Salt + Pepper While your crust is chilling, slice the tomatoes and scoop out the seeds. Lay on a baking sheet lined with a towel and sprinkle with salt. Let sit …

Cucumber + Tomato Salad

What you need: 1 pint cherry tomatoes 1-2 cucumbers, diced half a Red Onion Basil, sliced Olive Oil + White Wine Vinegar Salt + Pepper Optional Cheese, Feta is my choice Slice cherry tomatoes in half length wise. Dice cucumber + red onion the same size as the tomatoes. Toss everything together with a glug of oil and a dash of vinegar, you can use rice wine vinegar as well. Salt and Pepper to taste! Serve chilled with grilled meats on on top of lettuce.

Eggplant, Tomato, and Onion Gratin

What you need: 1-2 onions 2 garlic cloves 2-3 Tablespoons butter 2 sprigs of thyme Salt and pepper 1  Eggplant 1-2 tomatoes tomatoes Preheat oven to 400 F, and butter a shallow baking dish. Slice  the onions and garlic very thin. With half the butter + the thyme sweat them over medium heat until translucent, about 5 minutes. Salt and pepper to taste. Slice the eggplants into 1/4inch rounds and halve the tomatoes. Cover the bottom of your baking dish with the onions, then alternate layers of eggplant and tomatoes. Season with salt and pepper. Cook for about 35-45 minutes until the eggplant is soft enough to be cut with a spoon!

Heirloom Tomatoes Baked with Feta + Herbs

What you need: 2 large heirloom tomatoes 2 – 4  oz of feta cheese 2 teaspoons chopped basil, or other herb Olive Oil Salt + Pepper Heat your broiler. Cut the tomatoes into ½ inch thick slices and overlap them in a shallow baking dish. Crumble the cheese over the top, sprinkle with half the thyme, and drizzle with olive oil. Broil until the cheese begins to brown and the tomatoes are warm, about 7 minutes. Remove from the broiler. Sprinkle with the rest of the thyme. Have a light hand with your salt (feta is very salty)  and pepper to taste!


This is a salad, made of bread! What you need: 1-2 large tomatoes or 1 pint cherry tomatoes half a loaf of crusty bread, I prefer a rosemary or olive flavored loaf 2 garlic cloves Mint or Basil Generous amount of olive oil 1-2 Tablespoons white wine vinegar Make it: Heat a large skillet over medium-high heat. Meanwhile, cube the bread into large chucks and dice the tomatoes to the same size. Slice the garlic. Heat a generous amount of olive oil in your pan. In batches, crisp the bread cubes on all sides till golden. Cook the sliced garlic with your last batch of bread. When all the bread is crisp toss with tomatoes and chopped herbs. Season with salt, pepper, and vinegar. You may want to add an extra glug of olive oil to finish it off! Serve warm!

Fresh Tomato Relish

What you need: 1 clove garlic Vinegar, cook’s choice 1 pint mixed cherry tomatoes Olive Oil Salt + Pepper Basil Make garlic paste and cover with a splash of vinegar. Set aside. Cut the tomatoes in half and mix with the garlic, a splash of olive oil, chopped basil, and salt + pepper to taste. Let sit for 5 minutes to develop flavor. Enjoy on a crusty piece of bread, with eggs, or grilled meat. Garlic Paste: Dice garlic and sprinkle with salt. Then, with the side of a knife, slowly mash the garlic until paste forms