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I used a silicone grilling sheet and kept the tomato seeds and liquid. even though it was already pretty ripe, it stayed intact on the sheet. After turning it, I added some mozzarella cheese. It was wonderful.
I have been doing this for years, but what I do is I take the basil and ut in in a pestel and mortar.. then add the olive oil to it let is steep for a little bit then I se that oild to cook and finish with a fresh drizzle then add fresh basil!!
Italians make tomato sauce – passata, and store it in sterilized glass bottles (like recycled beer bottles) to eat all year long with their pasta. When you open a bottle, you cook the passata at least 30 mins to give the tomatoes a better flavor!
Looks divine!!! Thanks for this!
Oh cool! I had been looking for a tomato pie recipe on your site, so I wouldn’t duplicate anything, but I guess I was looking for it in vegetables section. Thanks for the link to yours. Honestly I’m such a nerd I’ll probably go to yours instead of thumbing through my index cards. :)
So here is where everyone is sharing their tomato recipes!
We were tending a neighbor’s garden last week while they were out of town, and their tomato plants were so full, so I finally got to use this recipe for Tomato Pie. It was so good that my husband and I ate the whole thing in less than 24 hours! Really easy, too!
* 1 9″ pie crust
* 3-4 large ripe tomatoes, peeled
* a bunch of fresh basil, thinly sliced (can also add fresh rosemary, finely chopped)
* salt & pepper
* 1/2 cup mayo
* 3/4 lb (12 oz) grated cheese
Preheat oven to 400′ F.
Slice tomatoes 1/2″ thick and arrange in crust until full. (I used some quartered cherry or grape tomatoes, too.)
Sprinkle with salt & pepper & most of the fresh basil.
Combine cheese & mayo and spread over the top.
Sprinkle again with remaining basil.
Bake 30 minutes.
Let set 10 minutes before slicing.
I didn’t peel the tomatoes, but I did cut off parts of the skin, so you didn’t have to fight with any long pieces of skin.
It gets a beautiful golden crust on top when you bake it, and it is delicious hot or cold, and actually even tastes better the next day.
Hi Cindy, we have a terrific tomato pie on the site too. Love tomato pie! ~Elise
I made sundried tomatoes with my summer crop.
Slice them in half
Drizzle with olive oil
Sprinkle sea/kosher salt and pepper
Sprinkle with fresh thyme
bake in oven @ 300 – 325 for about 3 or 4 hours
Place in a canning jar with all the liquid – keeps in fridge.
The best sundried tomatoes ever…will NEVER buy them from a store again. I’m now a sundried tomato snob!!!!!
Delish on homemade pizza with freshly made pesto!!! AAAHHHHH….it was so wonderful!!!!
This past weekend I did this:
Cut off the first quarter of each of four medium sized tomatoes, to make a lid. Scooped out most of the seeds and juice, inserted a few slivers of fresh garlic, a few pinches of freshly chopped oregano and filled the rest of the cavity with shredded mozza. Put the lids on top, drizzled with olive oil and a shake each of salt and pepper, then placed in a foil pan on the grill for a few minutes. They were awesome!…and a great accompaniment to the ribs and potatoes I bbq’d as well.
This is a great side dish for garlic lovers, but a person could omit the garlic. I think that substituting freshly chopped basil for the oregano would work out nicely as well. It’s super easy and looks pretty on the plate. :-)
Sounds terrific! ~Elise
These are so aromatic with the basil. I grilled them on a cast iron griddle grill pan and they turned out lovely. Thank you!
I love to make a simple salad of sliced tomatoes alternating with thinly sliced fresh mozzarella – drizzled wihth EV olive oil and sprinkled with fresh basil — nothing beats it on a hot summer day!
I saw a tomato recipe in the Simple Summer Food Cookbook recently that looked divine.
10 tomatoes (small-medium sized)
250g mozarella cheese
sea salt & fresh ground pepper
Put tomatoes stem down and make two cuts to form a cross on the top of the tomato. The cut should go 1/4 to 1/3 of the way down from the top. Stuff a piece of mozarella cheese in the cut and season with olive oil, salt and pepper. The recipe called for baking but I bet you could grill it as well.
I’m going to try broiling them. I live in Japan and you can’t barbeque on your balcony because everyone dries their clothes on their balconies and their clothes will smell like barbeque. I appreciate how considerate it is but I’d love to grill at home…;-)
This recipe comes from my mother who didn’t fuss much with ingredients. I love this simple salad as a side with beef especially. Cut tomatoes into chunks,sprinkle with salt to release acid. After about ten minutes add roughly chopped onion and mayonaise. I use Hellmans. That’s it. You can gage the amount of onions on your personal preference.Your site is wonderful, I email it everywhere!
Hi Veronica, thanks! We also love mayo with sliced tomatoes, salt and onions. ~Elise
We grill stuffed tomatoes. The stuffing is a 1:1 mixture of feta and cream cheese, black olives, toasted pine nuts, some basil, salt and pepper. We slice the tomato in half and scoop out the seeds. You may also want to drain upside down on a paper towel before stuffing. Then grill in a foil pan until warmed through.
Wow, what great ideas for tomatoes, thanks everyone! Please keep them coming. I just picked 10 more huge burger tomatoes today.
Elise, I’m very pleased to happen upon your website and have bookmarked it. I have always grilled my tomatoes much as you do in your recipe. One step I never leave out is to salt the sliced tomatoes and then place them salt-side down in a colander or a grilling basket to drain. This leaches out much more of the liquid that still remains even after removing the pulp and seeds and to my taste makes the final result that much better. If I have some fresh and beautifully “white” garlic (masquerading in markets as “purple” garlic) on hand (of course I do!) I toss some minced garlic along with the basil over the hot-off-the-grill tomato.
Note: Sorry to say I don’t have a garden full of tomatoes at my disposal. But IMHO the next best source may be Costco’s huge, gorgeous under-ripe beefsteak tomatoes (usually sourced from Canada) that when placed anywhere on a kitchen counter will ripen to sweet and luscious perfection. The cost for nine of these beauties works out to $1.99 a pound, a value for quality that’s hard to beat. Second best source for summer tomatoes is Trader Joe’s, at least here in NE. Florida, it is.
Hi Madeline, great idea to pre-salt the tomatoes!
Who’s afraid of the CDC!!! I love grilled anything.
I just used your grilled lamb post as a guide for my leg last night. That’s right, grilled boneless leg of lamb on a Tuesday night, after work!
My personal favorite sounds silly, but it’s so wonderful.
Toast with thick slices of tomato and mayo on top.
That’s it. Very simple, very, very good.
I also put thin slices of tomato on an olive-oiled tortilla, top with a bit of mozzarella, some more olive oil, good salt and bake in 350 oven until the cheese gets bubbly. Then add some fresh basil if you’d like. It’s simple and wonderful!
Gazpacho is a great way to use up fresh tomatoes. It’s so fresh and tastes like summer. Recently, I made a beet gazpacho using roasted beets and fresh tomatoes. The sweet, nutty flavor of the roasted beets mixed so well with the tomatoes’ acidity, and, in the finished bowl, the deep purple color looked so pronounced with a dollop of yogurt, some chunks of avocado, and baby-sized leaves of wild sorrel.
Avi, Your recipe for beet gazpacho is creativity par excellence! (BTW Sugar beets are terrific food for one’s liver!).
I will make this at my first opportunity.
Will definitely try this one. Would be nice as a side to some grilled fish.
Another tomato recipe – my super easy tomato salad (goes well with BBQ meats):
– Chopped 4 or 5 tomatoes (or three generous handfuls of cherry tomatoes chopped in half)
– 2 thinly sliced spring onions
– Handful of black olives halved (optional)
– Fresh chopped basil (or coriander)
– Juice of half a lime (tip: warm lime/lemons in microwave before cutting for 15 seconds and you’ll get loads more juice)
– teaspoon sugar
– generous dash of balsamic vinegar (circa 2 tablespoons)
– 1 clove garlic crushed
– teaspoon of chilli/hot sauce (optional)
Another way to use up tomatoes is home made soup, made a tomato, basil and bacon (sounds weird but it works!), that you can then freeze.
Keep up the fab work!
I do something similar to what you do, but I grill them cut side up, season them first and melt some provolone on top.
mmm I love tomatos and have never had them grilled – will be making those tonight!
I am addicted to Caprese salad. it’s FANTASTIC and so easy to make –
slice tomato – 1/4 inch thick pieces
slice mozzarella – 1/4 inch pieces
extra virgin olive oil
sliced/torn basil leaves
salt and pepper -optional but recommended-(course salt and freshly ground pepper is ideal but not necessary)
Fill plate in a circular pattern, alternating tomato with mozzarella. Lightly sprinkle basil over the top and add salt and pepper to taste.
Just before serving, drizzle olive oil over the plate. It’s important to wait until you’re serving to do this so the salad doesn’t get soggy.
This is so fast and easy to make, it works great as a side or an appetizer.