Tomato Solutions!

Are your tomatoes coming on strong like mine are? I am trying to keep up with them already! I may have to start collecting and bottling stewed tomatoes like last year. Since I got a good response to the zucchini recipes, I thought some of you might like these.

Tomato Basil Pizza

Pizza dough (my recipe is below)

Chopped garlic

Olive oil

2-3 tomatoes thinly sliced

Shredded mozzarella

Parmesan cheese

A little feta (if you have it)

Fresh basil, chopped

Begin by rolling out dough. Sprinkle with chopped garlic and olive oil. Layer tomatoes and salt and pepper to taste. Sprinkle with cheeses and bake at 425 for 15-20 minutes. Add basil the last 5 mins.

Dough:

¾ cup warm water

1 tbsp. sugar

1 ½ tsp. yeast

Let sit for 5 mins. Then in a large bowl mix:

1 tsp. salt

1 ½ cups flour (I often use whole wheat)

Yeast mixture

Let rise half and hour.

Roasted Tomatoes (cherry or grape)

Half the tomatoes crosswise (or lengthwise for Romas) and spread them out face up on a parchment or foil lined baking tray. Then drizzle olive oil over them and sprinkle with seasonings. I used a little bit of basil and oregano, but you could use thyme, rosemary... whatever you like. Lastly, add some garlic, a couple of whole cloves on the tray is good. Roast them in a 200 degree oven for about three hours, or until they are shrively and a little dehydrated. Eat as is or use in salads, pastas, omelets, over meat... the possibilities are endless. You can also freeze them in Ziplocs for a few months.

Pasta Milano

2 tbsp butter

2 cloves crushed garlic

5 chicken tenders (or 2 breasts) cooked and sliced

1 cookie sheet roasted tomatoes

8 oz mushrooms, sliced

2/3 box bow tie pasta

Garlic Cream Sauce

½ cup milk

1 cup Parmesan cheese

1 tsp sea salt

Sprinkling of pepper

Cook pasta and chicken. Saute butter and mushrooms for 2 minutes. Add the cloves of crushed garlic and stir for one minute. Add the milk, Parmesan, salt, and pepper and simmer until cheese is melted. Add the pasta, chicken, and tomatoes. Enjoy!

Farfalle with Tomatoes, Onions, and Spinach

8 oz. cooked farfalle (bow tie pasta)

2 tbsp olive oil

1 cup vertically sliced yellow onion

1 tsp oregano

3 garlic crushed cloves

2 cups grape tomatoes, halved

1 tbsp white vinegar

3 cups baby spinach

3 tbsp cheese (mozzarella or parmesan)

1/4 tsp salt

¾ cup crumbled feta cheese

Cook pasta. Heat 1 tbsp olive oil on medium heat. Add onion and oregano and sauté until lightly browned. Add garlic, sauté 2 minutes. Add tomatoes and vinegar and sauté until they begin to soften. Add past and spinach, cook one minute. Remove from heat and add in cheeses, remaining 1 tbsp. oil, salt and pepper. Yum!