- Details
- Category: Past Issues
Greetings all. This past week has been a trial for everyone, but also a display of generosity and support. In the ‘it takes a village’ spirit, friends and neighbors helped each other through the difficulties left by Irene. If you find that you are able to get back into the kitchen, there may be a few too many tomatoes on your counter. Should that be the case, try featuring them in one, or both, of this week’s recipes.
2 (really) Easy Tomato Recipes:
Baked Tomatoes au Gratin:
large tomatoes, sliced crosswise into ½-inch slices (about 4 tomatoes)
dried bread crumbs, any kind ( about 2 cups)
finely shredded Parmesan or Romano cheese (about ½ - ¾ cup)
olive oil (about ¼ cup)
chopped fresh herbs, such as basil, thyme, sage, or chives (about 2 Tblsp)
salt and pepper, to taste
Arrange tomatoes, in a single layer, on a large, oiled or parchment-lined,
baking pan. Combine bread crumbs, cheese, oil, herbs, salt, and pepper.
Sprinkle over tomatoes. Bake at 425 degrees F for about 15 minutes.
Serve hot.
Tomatoes with Mozzarella and Basil
loaf of French bread, or other artisan peasant bread
tomatoes, sliced crosswise into ½-inch slices
fresh mozzarella cheese, sliced into ¼-inch slices
whole, fresh basil leaves ~ olive oil
Slice bread into ½-inch thick slices. (Slice on the diagonal if using
French bread.) Brush slices with olive oil and arrange in single layer on
baking sheet. Run under broiler until golden brown, watching carefully
so as not to burn. Flip slices, brush with oil, and toast other side. Top
each piece of toasted bread with a slice of tomato, a slice of mozzarella,
and a basil leaf. Drizzle with olive oil. Sprinkle lightly with salt and pepper.
Serve immediately.