GRAND RAPIDS, Mich. (WOOD) It’s late summer in West Michigan and gardens are bursting with bright red, delicious tomatoes. Chef Terri Rees is sharing some of her favorite recipes to help you make the most of your tomato harvest.
Panzanella (Tuscan Bread and Tomato Salad)
- 4 large vine ripened tomatoes, cut into large cubes or wedges
- 1/2 pound stale country-style Italian bread, crusts removed and cubed (about 8 cups)
- 1 1/4 cups thinly sliced red onions
- 2 teaspoons minced garlic
- 1/4 cup red wine vinegar
- 1/2 cup Italian extra-virgin olive oil
- 1 bunch fresh basil, stems removed, washed and spun dry, turn into pieces
- Salt and freshly ground black pepper
In a large bowl, combine the tomatoes, bread, and onions.
In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve.
- One 9 inch pie crust, unbaked
- 1 medium onion, chopped
- 2 tablespoons all-purpose flour
- 2 – 3 medium roma tomatoes, thinly sliced
- 8 pieces thick sliced bacon, cooked and crumbled
- 1 cup shredded mozzarella cheese or fresh mozzarella
- 2 cups shredded lettuce, mixed spring greens, or basil
Place pie crust in a 9 inch pan (or the frozen ones in a pie shell are ok)
Mix together the onion and flour sprinkle in the crust. Place tomato slices around the bottom edge of the crust and on the onions. Top with bacon then shredded cheese.
Bake in a preheated 400 degree oven 20 – 25 minutes until cheese is melted. Remove from oven. Let stand approximately 5 minutes.
Cut into 8 wedges. Top with shredded lettuce/mixed green greens/basil.
Sweet Pickled Tomatoes
- 1 quart rice wine vinegar
- 1 cup turbine sugar
- 4 cinnamon sticks
- Salt & pepper to taste
- 1 TBS pickling spices
- 3 large Tomatoes (or about a quart of mixed tomatoes)
- 1 red onion – sliced thin
Combine all the ingredients except the tomatoes and onion in a heavy bottomed sauce pot
Bring to a boil, and strain out the spices
Cool this mixture in an ice bath -or refrigerator
Slice the tomatoes in wedges and place them in a glass bowl. Pour the brine mixture over the tomatoes.
Allow to marinate for 1 hour and then serve.