Quick Tomato Sauce:
4 or 5 medium tomatoes, any variety, mixed heirlooms are good too!
1 small onion ( or ½ a large one)
1 clove garlic
2 TBS Honey or Maple Syrup
2 TBS olive Oil
Salt to taste.
Chop tomatoes into a 1 inch dice, set aside. In a saucepan, heat olive oil on medium heat and cook
diced onion until it is just becoming tender, add the minced garlic clove and stir to combine, be
careful to not burn the garlic! Add the chopped tomatoes to the pan, bring to a boil and stir
occasionally until the tomatoes break down and reduce to the desired consistency for your sauce,
about 15-25 minutes. Salt to taste and stir in honey or maple syrup. Add chopped basil at the end of
the cooking time if desired.
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Roasted Heirloom Tomato Tart:
2 large or 4 small heirloom tomatoes, any kind. Mixed colors look good too.
1 small onion ( or ½ large)- sliced thin
½ cup parmesean cheese
½ cup shredded swiss cheese ( or any cheese you like really, other than American)
1 egg, beaten
1/8 cup chopped basil ( or to taste) this is also good with thyme.
2 tbs olive oil
1 pie crust or 1 sheet of puff pastry
Roll ou the pie crust or puff pastry and place it in a pie or tart pan. Pre-bake at 400 for about 10-15
minutes, the crust should be lightly browned ( and puffed, if its puff pastry!.) Set aside.
Slice tomatoes into ¼ inch slices, place in a baking dish with onions, sprinkle with olive oil, salt and
pepper. Place under the broiler for 3-5 minutes, until the tomatoes become bubbly and lightly
browned and the onions wilt. Meanwhile, in a bowl mix together the egg, cheese and chopped basil.
Layer the roasted tomatoes and onions into the pie crust, pour the egg mixture over the tomatoes,
there should be more tomato than egg mix. Bake in the oven at 350 for 20-25 minutes, or until the
egg mixture is set and the top is lightly browned. Let cool and serve room temp.
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Tomato Gazpacho: Traditionally gazpacho is a bread based soup, it is not supposed to be like
eating salsa like soup! I hope you will try this, it is wonderful! This makes 6-8 servings.
4 tomatoes , any kind will do.
1 cucumber
1 small onion
3 cloves garlic
3 slices good crusty day old bread. ( just a tip, keep random slices of day old bread in the freezer to
use in recipes like this, then microwave for 20 seconds to thaw.)
3 TBS olive oil, plus more to thin soup.
3 TBS vinegar ( cider or rice wine)
Salt and pepper
Put the olive oil in a sautee pan and lightly toast the bread slices 1 by 1 in the oil, you may need
more oil depending of how much the bread soaks up. In a blender, puree the tomatoes, onion,
cucumber and garlic, you may need to add a splash of water to get the blender going. Add the
bread sliced to the blender and puree. Add vinegar, then olive oil to help thin the soup, up to ¼ cup.
You can also add a bit of cold water to help thin it as well. Refrigerate for at least 2 hours before
serving. Serve with diced cucumber on top. The raw garlic will give the soup a little bit of bite, if you
don’t want the spicy garlic flavor, cook the garlic first in the pan with the bread, being careful not to
burn it.
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