At the start of every summer I vow that I will not leave a single green bean, zucchini, cucumber, or tomato left behind! I was on my zucchini kick and now on to tomatoes. I know my last post was about as I called it “the pumpkin of summer” but today I’m sharing three very easy, chic ways to use up your fresh tomatoes that aren’t the beloved sandwich with Mayo. Don’t get me wrong this is the top tomato recipe but here are three more.
Baked Feta
what you do:
Preheat oven to 375 degrees
Cover in egg and breadcrumbs and add to a baking dish with oil.
Add in tomatoes, olives, and Thyme.
Bake about 20-25 minutes.
Enjoy!
what you need:
One block of Feta
Fresh tomatoes
Blue Cheese and pitted Kalamata olives
Egg
Panko breadcrumbs
Fresh Thyme
Tomato Tart with Fillo
and Ricotta Cheese
what you do:
Preheat oven to 375 degrees
2 . Roll out Fillo sheets and brush with oil
3. In a bowl combine ricotta, and both garlics
4. Leaving a one inch border spread the ricotta mixture
5. Lay sliced tomatoes over ricotta
6. Fold the edges and bake for about 30 minutes
what you need:
Fillo sheets I used about 10
Tomatoes
Ricotta
Garlic salt and minced
Seasonings you like (I used an Italian blend)
Cheesy Stuffed Tomatoes
what you do:
Preheat oven to 350 degrees
In a bowl mix pistachios, oil, Thyme, garlic, and sea salt
Cut the tops off of the tomatoes and hollow them out
Add oil mixture and then top with fresh mozzarella and put the top back on
Drizzle with oil and pop it them in the oven for 30 minutes
what you need:
Three tomatoes (I had one huge one and two smaller)
1/4 cup pistachios
1/4 cup oil
Fresh Thyme about seven sprigs
Fresh mozzarella
Baking dish
For this last recipe I would recommend using more medium tomatoes as they hold their shape a little better. My huge tomato although very delicious, kind of fell apart more than the others. Also, this is a super messy dish. Haha! Well worth it though.
Pair any of these dishes with a wine like a Cabernet and you’ve got yourself some very real deliciousness!
