On Monday daughter and I made a Tomato Tatin.
A great way to use the abundance of tomatoes.
Half plum tomatoes (you could use any tomato I think) and remove the pulp and seeds.
.
A great way to use the abundance of tomatoes.
Half plum tomatoes (you could use any tomato I think) and remove the pulp and seeds.
.
Coat the bottom of the round dish with olive oil add tomatoes salt, pepper, olive oil
and herbes de provence.
(I didn't have any so I used Extra Spicy salt free Mrs. Dash )
and bake in a 350 oven till soft. About 30 mintues. (I need 45)
.
Remove from oven and add the slow cook caramelized onions you made while the tomatoes were cooking along with some grated parmesan.
.
I didn't want to make a pie crust (bad parsnip)
so as you can see I used a pie crust I had. Not a good look.
ummmmmm going for the rustic look here.
Yes ! I am going for a rustic look !
Bake for another 30 minutes.
.
All I can say... Rustic !
I was going for rustic
ummmmmmm that is my story and I am sticking to it !
.
Flip it over and it comes out looking fabulous.
Thank Goodness.
.
Beautiful
.
And it tastes lushious, all summer goodness.
.
Now what to do with all the tomato "guts"
For me the best part and so full of taste.
Daughter found this recipe for,
Tomato Relish
.
You take the tomato guts chop it up, add cucumber and she added a jalapeno.
We always seem to add a jalapeno.
Add some sugar, vinegar and water
.
Mix it all up and try not to eat it right now.
Yes I had a spoon and it was good !
.
Put it in a glass jar.
A wonderful low carorie salad dressing (no oil)
or to use on anything you so desire.
It is so good. Plus you don't waste anything and use all the tomatoes.
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tomato. . . parsnip
music. . . No Where To Run, Martha And The Vandellas
Wow, what creative ways to use tomatoes, the recipes look so delicious!
ReplyDeleteVery easy and if you can make pie dough (I haven't made a pie in 20 years) even better.
DeleteThis comment has been removed by the author.
ReplyDeleteI will have another try Parsnip. I made a spelling mistake before, so I deleted it!
ReplyDeleteSadly here in the UK, unless you grow your own tomatoes in a greenhouse (up here in the North
they do not do well outside) it is almost impossible to find a really tasty tomato. The tart looks delicious and so does the relish.
Hahahahahah I make so many mistakes that I never see them with other comments.
DeleteI know what you mean tomatoes should taste good but don't
What a great idea! I have to try that.
ReplyDeleteThe recipe is just that a bit of this and that.
DeleteYUM!
ReplyDeleteHugs and chocolate,
Shelly
it was very good
DeleteAnd now I'm hungry!
ReplyDeletealmost too pretty to eat... but we devoured it
DeleteI want to come to dinner!
ReplyDeleteI want you to come too. Pool is still open
Deletethe relish looks the best to me. i make that with rice vinegar and add a bit of sweet onion too. i love it on crisp bread rounds. no oil at all. love love love it!
ReplyDeleteyert!
smiles, bee
xoxoxoxo
I know you can make it with what ever you want. And that is what is nice you use everything and don't throw anything away.
DeleteDaughter makes the best salsa but this is a wee bit different so we like it. I just put it on and next to everything.
We grilled some Romain Lettuce and used it like a dressing. Yum.
It was fun to make.
ReplyDeleteI do love tomatoes...now, if I could only cook....
ReplyDeleteWelll it is an easy recipe but I understand what you mean. I wish I could write.
DeleteThat recipe tempts me. I don't have herbes de Provence but guess some crushed garlic and basil would do.
ReplyDeleteIt was easy and if you make pie crust even better
DeleteHmmm, sounds yummy! The garden is on its last legs, but we still have a lot of tomatoes, so your post is pretty darned timely. I don't have any fresh parmesan right now, but I do have mozarella... that'd work, dontcha think? Kinda like a weird little pizza.
ReplyDeleteHmmm, sounds yummy! The garden is on its last legs, but we still have a lot of tomatoes, so your post is pretty darned timely. I don't have any fresh parmesan right now, but I do have mozarella... that'd work, dontcha think? Kinda like a weird little pizza.
ReplyDeleteIt might work but... the cheese is used like a spice.
DeleteSo I would just use a bit and not a lot like on a pizza.
well, what do you know, i just made a tatin with beets! no time to post about it in near future, though. served it with shallot/herb vinaigrette and feta cheese, dreamy. in case you got interested, here's the original recipe: http://www.rivercottage.net/recipes/beetroot-tart-tatin/
ReplyDeleteand it's ok to use whatever pie crust you have ;)
bellyrubs for square ones!
YUM!
ReplyDelete«Louis» was eating some vanilla bean ice cream as he was reading this. You want him to e-mail you a scoop?
:-)
That was the remainder of Mia's tomatoes right? Glad you found a (super yummy looking) use for them. :D
ReplyDelete