No matter which way you say it, or slice it, tomatoes are everyone’s favorite this time of year.
We’re guessing either you or your garden are overrun with tomatoes right about now, and you know how we roll: why give you a boring tomato recipe (how many Caprese salads can one person eat anyway?) when we can give you something new that you might not have tried making yet?
We’re laying it on thick with three tomato-inspired recipes including a video on how to make our new favorite obsession (in under 5 minutes).
Tomato & Onion Carpaccio
Nope, no beef here, but I couldn’t resist naming this salad after one of my favorite beef-forward recipes. Perhaps it’s the thinly sliced tomatoes and onions that remind me of carpaccio? In truth, what really gets me with this dish is how simple, yet complex and surprising, the flavors are. Not to mention the fact that there’s a bit of science and heritage involved.
Firstly, I got word of this recipe from an amazing woman who shared it with me at the end of one of my cooking classes at Williams Sonoma. She told me all about how the recipe has been passed down and used for generations. She also stressed the importance of its simple preparation. There’s no fancy oil or vinegar, no herb-y addition; just tomatoes and onions, sliced as thinly as you can possibly achieve.
She shared a photo of her own dish for me, and not only did I find the photo to be beautiful, but I couldn’t wait to make it for all of you! Watch our video below to see the process unfold in all its simplicity.
SIDE Tomato & Onion Carpaccio
Prep
Cook
Total
Yield 8-10 servings
I first learned of this dish when teaching a cooking class to a group of adults. One of my wonderful students became quite lively when I was working with tomatoes and from there she expanded upon some of her favorite recipes. This one is a family dish that has been shared for a long time. I love it for its simplicity, and when I served it once for a catered dinner...everyone fell in love and couldn't stop talking about it.
Ingredients
5 large very ripe tomatoes (choose a wide variety of colors)
1-2 sweet onions (quantity depends on size. One large should work or two small.)
salt and pepper, as needed
1 bunch basil, optional
Instructions
- Slice off the top of the tomato where the stem is. Do not try to cut it out.
- Slice the remaining tomato as thinly as possible crosswise. You'll be making shaved rounds of carpaccio-like thinness and texture.
- Slice off the root and top ends of the onion(s) and peel off the outer layer of dry skin.
- Slice as thinly as possible into rounds just as you did the tomato.
- Next, prepare a pretty oval-shaped casserole dish or other vessel of your choice and begin to layer slices of tomato along the bottom, making sure that they barely overlap.
- Sprinkle with salt and pepper, add a few slices of onion, and repeat this process until all ingredients are used up.
- Allow dish to sit at room temperature for at least 20 minutes as the tomato macerates and releases its juices into the bottom of the dish.
- Serve simply as is, or sprinkle some basil on top if desired.
Courses side
Church Street Tomato Pie
Every year that I visit Chincoteague I make sure to head the Church Street Produce, where I pick up a pre-ordered steaming hot tomato pie, with crumbly crust, perfectly ripe tomatoes and a cheese filling that is slightly sweet and honestly, one of the best things I’ve eaten ever. I almost plum forgot about my promise a couple of years ago to share this recipe (after quizzing the lovely owners) on my food blog DinnerDivide, until I got an email a week ago from a sweet man looking for the recipe after having a pie for himself while on vacation on that gorgeous little island. Well, I may be late in fulfilling that promise, but here it is: the recipe for Church Street Tomato Pie!
Church Street Tomato Pie {Famous}
Prep
Cook
Total
Yield 1 pie
Maybe it's the crust, or the hot steaming tomatoes, or the cheesy mixture that's slightly sweet and gets browned + crispy around the edges. Am I making you drool? I most certainly am doing that very thing right now. It's been years that I've wanted to write this recipe down and record it, so here's hoping you love it and that I get it right!
Ingredients
1 round pie crust (tutorial coming soon to teach you how to make your own. When it's done, we will link it in here!)
2-3 large heirloom tomatoes, very ripe and red
1 8-oz container ricotta
1 8-oz pkg cream cheese, at room temperature
1/2 pkg shredded cheddar
1 cup parmesan cheese, grated
2 tsp sugar
1 tsp salt
Instructions
- Begin by slicing your tomatoes into thick rounds (steaks), discarding the stems and any yellow or green tough parts. Sprinkle with salt on a plate and allow juices to flow out a bit.
- Bring out your pie dough and place it into an oiled glass pie dish, pressing in dough to fit and stick along the sides, and folding up and excess to form a nice crust around the outside.
- Next, in a large bowl combine all cheeses except parmesan and add sugar.
- Spread an inch-thick layer of the cheese mixture over the pie crust, top with sliced tomatoes (don't use juice, but don't discard either! This juice is perfect in soups, dressings or even smoothies if you're doing a V-8 style vibe.).
- Sprinkle tomatoes with parmesan and place in the oven to bake for 30-45 minutes, or until crust is browned and filling is bubbling. Remove and allow to cool for 15 minutes, then serve warm.
Courses main
Heirloom Tomato Steaks with Basil Oil
And finally, we’re going to bring back this popular recipe that we’ve written into our meal plans this summer so that all of you non-subscribers can see what you’re missing (not really, but in truth we do want to share!). It’s also included in our video, so make sure to watch the whole thing to see it in the second half.
I get a ton of questions about my homemade basil oil when I serve it. The truth is, it is very simple to make, keeps a long time on the counter (when stored properly) and makes a nice, zingy addition to pretty much anything, be it soup, salad, vegetables, or even mac & cheese!
SIDE Heirloom Tomato Steaks with Basil Oil
I love to slice local heirloom tomatoes nice and thick in the summer. Their nooks and crannies help absorb the homemade basil oil in every pocket and the acidity of the dressing helps to cut the sweetness of the fruit. Store leftovers in a jar for an instant pasta topping!
Ingredients
2 lbs large heirloom tomatoes, stems and hull removed and sliced along the radius into ½” slices
1 large bunch basil
2 cups olive oil
2 tsp white balsamic vinegar (or sherry vinegar)
2 cloves garlic
1 tsp salt (plus more to taste)
1 pinch red pepper flakes *optional
Instructions
- Arrange tomatoes on a platter, slightly overlapping and sprinkle with salt.
- Make basil oil: In a blender, combine basil (stems included), olive oil, white balsamic, garlic, salt and red pepper flakes. Purée until smooth.
- Store in a mason jar and shake before using.
- To serve, use a spoon to drizzle basil oil over tomatoes.
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