What to do with all of the local tomatoes that I have been waiting so long for? I wish they ripened a little at a time so that I didn’t feel rushed to enjoy them all! But here we are in mid August when the tomatoes seem to be ripening faster than anyone can possibly eat them all. This recipe for tomato pie helps. The whole wheat crust lends a bit of cracker type texture which keeps the crust from getting soggy from too much tomato moisture. And who doesn’t love some sharp cheddar cheese with tomatoes? I cannot resist. Make this pie as a side to go with dinner, for lunch to go with a green salad or for breakfast as it is the perfect accompaniment to softly scrambled eggs. I also like it cold right out of the refrigerator the next day, if there is any leftover, like a slice of super fancy cold pizza.
Continue reading “Tomato Pie with Cheddar Cheese and Whole Wheat Crust”
Oh tomatoes! I cannot wait until they are heavy on the vine, bursting with juice and seeds, ready for BLT’s, tomato sandwiches on homemade white bread, slathered with mayonnaise, cut into wedges ready to scoop up chunky blue cheese dip, or just sliced with a drizzle of olive oil and a sprinkling of salt and pepper.
Since the fresh, native ones haven’t arrived yet, I will satisfy my tomato craving with this soup. All that is required is a few cans of good tomatoes along with the other ingredients that jazz up the flavor. It reminds me a little of a cross between a BLT and a thick tomato soup that would go great with a melty, gooey grilled cheese sandwich for dunking.
Continue reading “Creamy Tomato Soup with Caramelized Onions, Bacon and Chives”