![Organic tomatoes come in all shapes and sizes.](http://s3.amazonaws.com/dk-production/images/44088/large/organictomatoes.jpg?1376165950)
Gorgeous array of tomatoes
I wish I had this array of fresh tomatoes right now but it's coming! I have now picked 5 ripe ones from my plants and they are being very polite in ripening 2-3 days apart so I'm not overwhelmed. Yet. But I have so many little green ones now that I am preparing for the onslaught. Looking at recipes on blogs, Pinterest, in my collection of Gourmet magazines, etc. So tonight let's talk tomatoes. Let's delight in the taste that only a fresh vine-ripened garden tomato can offer and share some recipes!
When you have one beautiful fresh tomato I say make a tomato sandwich. I like to keep it simple and just toast some bread, spread with a bit of mayonnaise, layer on the slices of tomato and season with salt & pepper. Slice in half and enjoy. It's so simple it's almost criminal how good it is when you have a good tomato. Or go all out and make a BLT or a tuna melt with good sharp cheddar!
![Tomato sandwich](http://farm8.staticflickr.com/7302/9479617471_9c5157530e.jpg)
But what about when you have a good sized handful of fresh tomatoes to use up?
Hmm. . . . how about a tomato tart?
Tomato and Black Olive Tart
from "take one tomato. . ." by Christine France
6 firm tomatoes
3 oz ripe Brie cheese
about 16 Black olives, pitted
3 eggs, beaten
1 1/4 cups milk
2 tbsp chopped fresh herbs, such as parsley, marjoram or basil.
salt & fresh ground pepper
For the pastry:
1/2 cup butter
2 cups four, plus extra for dusting
1 egg yolk
1. To make the pastry, rub together the butter and flour until it resembles fine crumbs. Blend in the egg yolk and a little cold water, then mix thoroughly to form a smooth dough. Cover and leave for 10 minutes.
2. Preheat the oven to 375 deg. Roll out pastry thinly on a floured surface. Line a 11x7" loose based rectangular tart pan (or a shallow pie dish) cutting off any overhanging edges.
3. Line the pastry with waxed paper and weigh it down with baking beans or pie weights and bake blind for 15 minutes. Remove the paper and beans and bake another 5 minutes until the base is crisp.
4. Slice the tomatoes, cube the Brie and slice the olives. Mix together the eggs, milk, seasoning and herbs.
5. Arrange the tomatoes, cheese, and olives on the base of the pastry, then pour in the egg mixture. Bake for about 40 minutes until just firm and turning golden. Slice hot or cool in the pan and serve.
There is also a lovely recipe for a tomato & basil tart in this collection of tomato recipes:
Forgotten Tomato Recipes
I have not ventured into canning or preserving because I don't have the money to get the equipment needed, but a simple recipe a friend gave me sounds like it could serve as a good base for lots of ideas. And it is something I can do without having to buy all the supplies for canning!
Tomato Jelly
5 cups of diced tomatoes
4 cups of sugar
2 tsp lemon juice
6 oz of red Jello mix (I guess the flavor is not important, but I would probably go with strawberry)
Mix tomatoes, sugar, and lemon juice. Bring to a boil then reduce heat and simmer. Simmer for 25 minutes stirring occasionally. Remove from heat and stir in the Jello. Pour into glass containers with lids. Let cool and put in fridge. Let set up overnight. Will keep in fridge for a few weeks.
-I tasted this last summer when he made it and I would tweak the amount of sugar to make it less sweet and maybe add some fresh mint or basil to the tomato mixture.
I also love to take nice big beefy tomatoes and slice them in half, brush with olive oil, and grill cut side down until they get nice grill marks. Turn over and place some fresh basil leaves and a slab of good mozzarella on top. Cover and grill until the cheese is bubbly and melting. Let cool and serve alongside some steak or burgers, drizzled with a bit of red wine vinegar & olive oil.
Next week I will be getting some of the luscious peaches from our harvest here in the Rogue Valley. So next week's WFD will be all about peaches!
Since this involves tomatoes too here's a little teaser to prepare you:
Grilled Peach and Tomato Gazpacho