Hello! Welcome back to The Stone Soup Cook. I’m glad you’ve joined me as I continue my weeklong salute to tomatoes! Actually, it’s going to be a two-week long salute to this fruit–next week, I’ll be sharing ideas for preserving them for use throughout the year–think canning, freezing and the like. Should be a fun week!
In Tuesday’s post, I shared some great recipes for sauces. In Wednesday’s post, I shared a couple of delicious salads. Today, I’m going to share a couple of fun ideas for using tomatoes in baked goods.
So let’s get cooking!
First up is a recipe that I’ve shared before, but it’s so good that it warrants a repeat appearance. It’s the tomato tart, using this wonderful and versatile cornmeal crust from Vicolo:
I can get these crusts at my local Safeway, as well as the gourmet grocery store. They’re just terrific–they come in packs of two and they freeze beautifully. I always have a couple in my freezer for a weeknight when I don’t have much time to cook–trust me–these pizza crusts elevate even the humblest of ingredients into something very special!
The tomato tart is great as an appetizer or side dish. Pair it with a big, green salad, and it’s even great as a meatless Monday main dish! Click here for the recipe.
Net up, is something different and really fun. I love tomatoes and every year, I bring home far more than we can consume, so I’m always looking for fun and creative ways of using them up. This year, I’ve been experimenting regularly with fruit cobblers and I suddenly thought–“tomatoes are fruit…why not a tomato cobbler?!” Why not, indeed.
This is a savory cobbler and I would pair it with anything you might pair with cornbread, or bread–think chili, stew, hearty soups. I’m pretty happy with this recipe as is, but I do think I can improve on it. I’m sharing it today, but stay tuned, as I think it will be even better with oven-dried tomatoes. One of the things I found when I made it was that because tomatoes at their peak are so juicy, it took a while for me to be convinced that the biscuit of the cobbler was done. I think with a little parching of the tomatoes, this cobbler will be even better–so stay tuned! Click here for the recipe for the tomato cobbler.
I have been thinking of it as a “go-along” for a main, but it’s pretty hearty–so I think you could serve this with a green salad for meatless Monday, too. And wine. Always wine. I would serve this with a nice chianti and be very content on a Monday night 🙂
Join me tomorrow when I share vegetarian shepherd’s pie, which is not to be missed!
Until then,
Peace, love and good food,
Keri
