Patience is a virtue . After a miserable tomato crop last year - 3 cherry tomatoes from 8 plants of different varieties. It certainly wasn't worth the effort at all. Undaunted, but somewhat less ambitious, this year I put in 6 plants all of the same variety. Since before Easter they have been tended to, they have grown and grown, the number of blossoms more than I can begin to count. Finally in early May, I started seeing some fruit. Over the weekend, I spied a little something pink from my kitchen window. Today - the first selection of what is sure to be a bumper crop. Don't they look delicious?These first tomatoes will be eaten practically out of hand and few will be sliced on a plate to accompany meals. Yes, I love to have a sliced tomato and cottage cheese - even for breakfast. But soon enough, I'll have to start finding more creative ways to serve them. One of my favorite recipes is for Tomato Basil Pie. Amy - The Calico Cat has patiently been waiting for this recipe to make an appearance. I wish I could credit the source, but it is a recipe that I found on the internet a few years back from a casual search. Whomever is belongs to deserves kudos for a delicious recipe. You will need:
1 - 9" pie crust
1 1/2 c shredded Mozzarella cheese, divided
4 or 5 medium tomatoes
1 c loosely packed fresh basil leaves
4 cloves garlic, peeled
1/2 c mayonnaise
1/4 c grated Parmesan cheese
1/8 tsp ground white pepper
-Preheat oven to 450 degrees f. Place pie crust in pie pan, flute edges and prick crust bottom 20 times. Bake for 9-11 minutes. Remove from oven and reduce oven temp. to 375 degrees f.
-Sprinkle warm pie crust with 1/2 c shredded Mozzarella cheese.
- Cut tomatoes into wedges, drain on paper towels. Arrange wedges on top of melted cheese in the baked pie shell.
-In a food processor, combine basil and garlic; process until coarsely chopped. Sprinkle over tomatoes.
-In a medium mixing bowl, combine remaining Mozzarella cheese,, mayonnaise, Parmesan cheese and pepper. Spoon cheese mixture over tomatoes; spread evenly to cover.
-Bake at 375 degrees f. for 35-40 minutes or until top is golden and bubbly.
-Serve warm. Garnish with basil leaves if desired. Serves 4 - 6.
We love to have this pie as an entree for dinner with a simple green salad. With leftovers, we reheat and serve with eggs for breakfast. If you have a brunch - it would make a perfect dish as a bridge from the breakfast to lunch items.
Not much on the quilting front - I'm too busy thinking up practical ways to use my tomotoes.
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