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One of the top reasons to look forward to Summer other than vacationing is the tomato harvest! I have grown organic tomatoes for years, sometimes planting so many plants and so numerous varieties that I have yielded pounds of tomatoes for weeks consistently from June through October.
I purposely get my fill of fresh tomatoes every Summer because once the homegrown and local tomatoes are gone I lose the craving for uncooked tomatoes and shy away from the fruit during Winter and Spring, because nothing compares to a juicy, ripe tomato sliced and enjoyed alone or in a Caprese salad made with fresh mozzarella, a floral olive oil and basil leaves.
Yes, I said it, tomatoes are considered a fruit and not a vegetable because they contain seeds and grow from the flower of a plant, just like apples and pears. Think of all of the fruits and vegetables that we have misclassified. With over ten thousand existing varieties, tomatoes are a staple in the cuisine of many cultures. In the 1700’s in some European cultures, the tomato was so misunderstood that it gained the reputation as being poisonous and was once even called the “poison apple”. Either through experimentation or hunger, that myth was dispelled and now tomatoes are an irreplaceable part of many dishes and provide one of the number one selling condiments ever, ketchup.
I am intrigued by some of the names of tomatoes. The first time that I encountered such varieties as the Purple Cherokee, the Black Beauty and the Lemon Boy, I couldn’t decide if I wanted them for their unique names or just for their colors, because I thought that tomatoes were always red other than when occasionally enjoyed as such treats as fried green tomatoes or chow chow.
Being a Carolinian, I would be remiss not to mention the tomato sandwich which in the Summer months is to Southerners as pizza is to the Neapolitans, important! Making a tomato sandwich is a very simple art. It’s created by having the perfect balance of each ingredient. Beginning with choosing the best tomatoes then finding the perfect bread, your favorite mayo and the crowning touch which is a dusting of salt and black pepper. Making a taste that is signature only to Summer. Another distinctive dish that I have enjoyed with tomatoes has been a Tomato Tart, which when properly prepared is a delicious and savory pie which is somewhat reminiscent of a light quiche made with layers of tomatoes, cheeses, scallions, herbs and seasonings.
Having so many tomatoes on hand can sometimes create a challenge due to their ability to ripen quickly. This is when canning tomatoes for future months becomes a necessity. Freshly canned tomatoes are a gem when you have a craving for soup, stew or pasta sauce. Afterall, what would pasta be without tomatoes? If you have never made a homemade Marinara or Bolognese sauce then you have been cheating yourself. Homemade tomato sauce tastes totally different from jarred sauce, having a lighter and more tangy, true tomato flavor and a lighter body. You can also control the amount of salt and seasonings in your own sauce. I encourage you to give it a try!
Here is the recipe for my Summer Tomato Tart.
Remember to get your fresh tomatoes before they are all gone!
Summer Tomato Tart
Serves- 6 to 8
One of the keys to a successful Summer Tomato Tart is drying your tomatoes by salting them then placing them on a cotton tea towel or layered paper towels for twenty minutes to draw the excess liquid from the tomatoes. Blot off the remaining moisture before using. Another helpful tip is to blind bake the frozen pastry shell until slightly brown to prevent the crust from absorbing moisture. (To blind bake the pastry shell, bake frozen pastry shell for 20 minutes at 350 Degrees remove from oven and allow to fully cool before using)
INGREDIENTS-
1- Frozen Pastry Shell , blind baked (Or if you are ambitious and want to bake your own, by all means do)
5- Medium to Large Tomatoes (Use ripe tomatoes but not overly ripe and juicy)
3- Large Eggs, beaten
¾- Cup of Mayonnaise
2- Tablespoons Yellow Cornmeal
1 ¼- Cup Sharp Cheddar Cheese*
½ Cup Grated Parmesan Cheese
1- Teaspoon Salt
½- Teaspoon Black Pepper
2- Green Onions, finely chopped including green tops
3- Fresh Basil Leaves, finely chopped or 1 Teaspoon Dried Basil
1/2 - Teaspoon of Granulated Garlic
DIRECTIONS-
Preheat Oven to 375 Degrees
Slice tomatoes into ¼ inch thick slices and dry as directed above.
In a medium bowl whisk together the Eggs and Mayonnaise. Stir in 1 Cup of the Sharp Cheddar Cheese & the Parmesan Cheese, (*Reserving ¼ Cup of the Sharp Cheddar Cheese) Scallions and all of the Herbs and Seasonings.
Evenly scatter the Cornmeal on the cooled Pre Baked Pastry Shell then top with the reserved ¼ cup of Sharp Cheddar Cheese.
Begin to layer the tomatoes over the mixture allowing them to overlap. Then top with some of the Egg, Mayonnaise, Cheese mixture and repeat until all of the tomatoes and mixture are used. The last layer should be tomatoes.
Bake at 375 Degrees for 50 to 55 minutes. The center should be set and the mixture should have puffed up a little. Allow to cool for 1 hour before slicing or serving.
Best served the same day but you can refrigerate the unused portions in a sealed container and reheat.
