Too Many Tomatoes?

In the Kitchen

September 1, 2022

Roasted Tomato Crostini With Goat Cheese

  • 4 Roma tomatoes, halved lengthwise
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 tablespoon fresh thyme, plus more for garnishing
  • Sea salt 
  • Freshly ground pepper
  • 8 slices baguette, cut diagonally into ½-inch-thick pieces
  • 1 garlic clove, peeled
  • 4 ounces goat cheese

Heat oven to 375 F. 

Place the tomatoes on a sheet pan. Drizzle with olive oil. Sprinkle with thyme,
salt and pepper. Toss to combine.

Adjust the tomatoes so they are cut-side up. Roast them until they soften and slightly shrink, about 40 to 45 minutes.

Place the baguette slices on a baking sheet. Brush with olive oil. Sprinkle with
salt and pepper. Bake until golden brown, about 10 minutes.

Rub the bread with the garlic clove. Divide the goat cheese among the bread and top each with one slice of roasted tomato. Garnish with fresh thyme. Serve immediately.

Fresh Tomato Salsa

  • 3 cups chopped tomatoes
  • 1 cup onion, diced
  • 1/3 cup minced fresh cilantro
  • 4 teaspoons chopped fresh jalapeno pepper, deseeded
  • 2 tablespoons fresh lime juice
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

Combine all ingredients in a bowl.

Oven ‘Sundried’ Tomatoes

  • 1 pint cherry or grape tomatoes, sliced in half lengthwise
  • Fine sea salt

Heat oven to 250 F. 

Line a large baking sheet with parchment paper. Place tomatoes cut-side up on the baking sheet. Bake for 31/2 hours or until the tomatoes are dried. Remove tomatoes from the oven. Serve immediately. 

To store, transfer the sundried tomatoes to a jar. Fill with olive oil until the tomatoes are covered. Add desired seasonings, such as a clove of garlic and/or herbs. Cover and refrigerate for up to a week. Serve with salads, soups, pizza and sandwiches.

Note: Roma tomatoes may be used, but must bake for 5 to 6 hours.

Mozzarella, Pesto, Tomato Grilled Cheese

  • 4 slices thick-cut sourdough bread
  • 1 pound fresh mozzarella, cut into 1/4-inch slices
  • 2 to 3 plum tomatoes, cut into thick slices
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1 cup fresh basil pesto, recipe below

Smear one side of each bread slice with pesto. Arrange a layer of sliced tomato. Season with a few turns of fresh pepper. Layer the mozzarella on top of the tomatoes, then top with a second piece of bread. 

Place sandwiches on a hot skillet drizzled with olive oil or use a panini press. If using a skillet, flip the sandwich after 2 to 3 minutes. The sandwich is ready when golden brown and the mozzarella has melted around the edges.

Basil Pesto

  • 1/2 cup pine nuts
  • 2 cups fresh basil leaves
  • 1 cup fresh Italian parsley leaves
  • 1/2 cup Parmesan cheese
  • 2 garlic cloves
  • 1/4 teaspoon salt
  • 1/2 cup extra-virgin olive oil

Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine all ingredients in a food processor. Pulse until well combined but still rough-textured. 

Tomato Pie

  • 9-inch prepared pie shell 
  • 1/2 cup chopped yellow onion
  • 4 tomatoes, cut in half and squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups
  • 1/2 teaspoon kosher salt
  • 1/3 cup sliced basil 
  • 1 cup grated sharp cheddar
  • 1 cup grated mozzarella
  • 1/2 cup mayonnaise
  • 1 teaspoon hot sauce
  • Freshly ground black pepper

Heat oven to 350 F.

Lightly salt the tomatoes. Set them in a colander over a bowl to drain while prebaking the crust. Squeeze as much moisture as you can out of the tomatoes using paper towels.

Following the directions on the package, prebake the crust until lightly browned. Layer the pie shell with onions, tomatoes and basil.

In a medium bowl, mix together the cheese, mayonnaise, hot sauce and black pepper. Spread the cheese mixture over the tomatoes.

Bake until browned and bubbly, 30 to 45 minutes.

Panzanella

  • Leftover baguette bread, cut into 1-inch cubes (about 3 cups)
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher sea salt, divided
  • 2 pounds ripe tomatoes, any variety or color
  • 8 ounces fresh mozzarella, torn into bite-size pieces
  • ½ cup thinly sliced red onion
  • 2 garlic cloves, grated to a paste
  • 2 tablespoons red wine vinegar, divided
  • 1 teaspoon dried oregano
  • Large pinch red pepper flakes
  • ½ teaspoon Dijon mustard
  • Black pepper, to taste
  • 1 cup sliced English cucumber
  • ½ cup basil leaves, torn
  • ¼ cup flat-leaf parsley leaves, roughly chopped

Heat oven to 425 F. 

Spread bread cubes on a baking sheet. Toss with 2 table-spoons oil and a pinch of salt. Bake until bread is dried and golden brown at the edges, about 10 minutes. Let cool.

Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano, 1/4 teaspoon salt and red pepper flakes. Toss to coat. Set aside.

In a medium bowl, combine remaining 1 tablespoon vinegar, mustard, 1/4 teaspoon salt and black pepper.
While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.

Add bread cubes and cucumbers to the tomato mixture. Toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Just before serving, toss with a little more olive oil, vinegar and salt, if needed.