Take advantage of the seasonal bounty, and gather your tomatoes together to make a batch of this delicious killer marinated tomato salad recipe. It’s a little bit sweet, a whole lot of savory, all tossed in a juicy tomato salad base- making it simple Summer meal magic.
These easy bacon cream stuffed tomato tulips are the perfect bouquet to give to Mom this Mother’s Day. Why give her a bouquet of flowers that are only pretty to look at when you can give her this beautiful bouquet that’s delicious too?
We’re bringing you another Southern staple today with this super yummy, 4 ingredient tomato cracker salad. Garden fresh tomatoes, crushed saltine crackers, & tangy green onions are mixed with a creamy mayonnaise dressing for the ultimate lunch, snack, or appetizer.
If you aren’t from the South, or you’ve never heard of this particular delicacy- be sure you don’t knock it until you’ve tried it!
A bright, healthy dish this Tomato Cucumber Feta Salad is refreshing any time of day. Full of fresh garden veggies, it’s perfect for guilt-free snacking, packing in back to school lunches, and even works for a light lunch or side dish at supper time.
A simple Southern dish, this Cheesy Tomato Biscuit Casserole features a buttermilk biscuit crust, vine-ripened tomatoes, and a creamy herbed cheese topping. All in all, it’s the perfect summertime comfort food.
A lightened up chicken salad featuring the perfect trio of chicken, bacon, and ranch is stuffed into juicy, vine-ripened tomatoes. It’s perfect for a filling lunch or even a light dinner, light on carbs but still totally satisfying and bursting with fresh flavors.
This yummy Tomato Bisque with Cheddar Bay Dumplings is the soup lovers’ dream come true. A rich, creamy tomato bisque is studded with buttery Cheddar Bay style dumplings for a new twist on on a couple classics.
Do you love a good tuna melt? Then these stuffed tomatoes are for you. Ripe, juicy hollowed out tomatoes are stuffed with hearty tuna salad before being topped with spiced Havarti cheese. Just like the iconic open faced sandwich these are baked in the oven– roasting the tomatoes and baking their flavor right into the tuna while melting the cheese to form a golden brown crust on top. Embrace one of the quintessential fruits of the Summer weather and grab a bunch of bright, fresh tomatoes on your next grocery run. You won’t regret forgoing the bread an opting for these Tuna Melt Stuffed Tomatoes instead.
This Tomato Pie is a perfect way to use up some produce. With thick slices of juicy tomatoes, fresh basil leaves, & bright red onion- it’s piled high in a buttery pie shell & topped with a cheesy spread.
Speaking of summer fun, and summer veggies as we have been around this neck of the woods recently I’ve got too bring up one of my favorite Summer show stoppers. The tomato.
I grew up on the tomato. Some of my fondest memories involve the tomato. Specifically, my grandmas plain, but still out of this world tomato sandwiches on toast, and the first bite into one of her vine-ripened beauties every summer.
Now that I think about it, almost every lunch and dinner included it some way, some how. And … IT. WAS. AWESOME.
Then you’ve got the hubs. The Italian from a family of second generation Italian immigrants from up North. His idea of the tomato growing up was something to be included in pasta sauces and dishes, and something to be picked out of his salad. And not a darn thing changed for him even when he moved down South.
Seriously. 30 years later, and I’m still trying to change this. Imagine his horror when we married and he found out I’d serve a whole meal based on nothing but, you guessed it, THE tomato!
Tomato Pie is pretty much everything the name implies. What the name alone doesn’t tell ya? Just how dang delicious it is. There’s no way to prepare for it.
I may have to baby the hubs a bit with paper thin slices in his servings, but the rest of us bite into our bits of tomato ‘steaks’ with relish (not actual relish, promise). Either way, this is the one dish where even the hubs leaves no tomatoes behind.
We have several versions of this dish that we enjoy, but this one is our favorite. Your vegetarian family and friends will thank you. Your carnivorous spouse and offspring will never even miss the meat.
It’s addictive & delicious.
It ain’t just a Southern thing, y’all! At least not anymore 😉
Tomato pie is actually a pretty simple recipe, and assembly’s quick & easy. A couple steps are key though. With the tomatoes, peel & slice them, and place them in a single layer of a large strainer.
Liberally salt them. This is going to draw out all the moisture locked in them, which will prevent a soggy pie later on. Let the salted tomatoes drain for a full ten minutes. Transfer them to paper towels, and pat them dry with extras. Remember, we’re trying to get as much extra liquid out as we can. Just don’t press down too hard so they don’t get squished.
Layer the prepped tomatoes, fresh basil leaves, and sliced red onions in the pie shell. Season with salt & pepper. In a separate bowl, combine the cheddar & mozzarella cheeses and mayo until everything’s evenly combined. Add the mixture in dollops evenly out over top of the veggies. Using a spatula, evenly spread the mixture. Sprinkle the Parmesan cheese evenly out over top.
Bake the tomato pie at 350 degrees for 30 minutes, or until the cheese has formed a crust & turned golden brown. Once cooked, let the pie rest for a full 5 minutes before slicing and serving. The wait time’s important so that the pie can set. Otherwise, it might fall apart when trying to scoop out.
If you grew up loving the tomato sandwich as much as I did, then this tomato pie is bound to be an epic hit. Take advantage of sales, or just the regular Spring and Summer produce surplus- and add this flavorful vegetarian meal to the menu. You’ll have zero regrets!
3/4cupmayonnaiseor half mayo and half Greek yogurt
2tbspshredded Parmesan Cheese
salt and pepperto taste
Place the tomatoes in a clean colander/strainer in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).
Layer the tomato slices, basil, and onion in the prepared pie shell. Season with salt and pepper, to taste. In a separate bowl, combine the cheddar and mozzarella cheeses and mayonnaise. Spread the mixture out evenly on top of the tomatoes and sprinkle the parmesan cheese on top. Bake at 350 degrees for 30 minutes or until the cheese mixture is lightly browned.
Let the pie rest for a minute or two, then cut into slices and serve warm.