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3 Incredible Recipes to Make with Garden Fresh Tomatoes

It’s tomato season! Our garden is going crazy with beautiful regular and roma tomatoes. In the past I froze whole tomatoes in freezer bags to use in fresh tomato soup or minestrone soup. But more than cooking or using a strict recipe, I prefer to assemble tomatoes for a quick and delicious lunch or dinner. Don’t worry about being too precise, there’s hardly a way to mess it up.

This post may have commissioned links to recommended products.

Grilled Tomato and Vegetables Over Pasta 

Combine vegetables such a garden zucchini, whole mushrooms, diced tomatoes and finely chopped onion or shallots on a baking sheet. Drizzle with olive oil, balsamic vinegar and spices like basil and garlic. I used this lemon vinaigrette. Cook under the broiler until charred. Stir to cook evenly and watch closely (it cooks fast). Serve over your favorite pasta. If you’re really ambitious serve over homemade pasta.

grilled tomatoes and vegetables
Before cooking

Fresh Tomatoes with Fresh Mozzarella and Basil with Balsamic Glaze

This is so fast – throw it together and enjoy within minutes. Slice the tomatoes into thin rounds. Add a thin slice of feta or fresh sliced mozzarella cheese. Top with fresh basil leaves cut into small pieces and drizzle with balsamic glaze. You can boil down balsamic on the stove or buy it but it has a sweeter flavor and is thicker and syrupy compared to balsamic vinegar. Grind a little sea salt on top and eat.

This dish is so pretty and tastes so wonderful. I also like that there’s no bread needed (although you can put it on toasted baguette). You can add a thin piece of turkey or ham.

You could also make this into a wrap by adding the ingredients (minus the glaze) to a flour tortilla, fold over and grill on the stove until the cheese melts.

Burrata Cheese Appetizer

This dish was inspired by an appetizer called HOUSEMADE BURRATA WITH PROSCIUTTO at Fleming’s Steakhouse and from this blog post for Burrata Cheese Appetizer. It’s a little more involved than the recipes above, but the end result is worth the effort. I made it for a dinner party and our guests couldn’t get enough of it. You can’t really go wrong with these ingredients. Add ground pink salt and pepper if you’d like.

Don’t spare expense on the ingredients – get the best and most fresh you can find. Cooking this dish will make your home smell like a gourmet Italian restaurant.

Make extra too – it’s wonderful served over eggs the next morning for breakfast and keeps well too (except the arugula).

burrata cheese appetizer - Flemings style

Ingredients
Burrata Cheese (this is not the traditional way of making it, also note that you can buy the traditional kind on Amazon, here.)
  • 1 quart water
  • ¼ cup + ½ tsp. kosher salt
  • ½ lb. (8 oz) fresh mozzarella
  • ¾-1 cup heavy cream
  1. Heat the water and ¼ cup salt to 190°.
  2. Add the room temperature balls of mozzarella and cook for 3 minutes. Place into a colander then immediately start to pull the mozzarella into ⅛” wide x 1” long pieces placing them into a clean mixing bowl.
  3. Add ¾ cup heavy cream and ¼ tsp. salt and blend well. The mixture should look like wet cottage cheese.
  4. Allow to set over night to firm up.More cream can be added the next day if it is too firm.
The Burrata Cheese at Fleming’s was in a glass crock (like the ones below and is spreadable). I’m convinced this recipe isn’t authentic or else each location makes it different because it turned out more like cottage cheese. You definitely need the time to let the cream thicken but the pieces of mozzarella were separate. I’m still thinking of ways I could make it more like the real thing. Online I found most Burrata cheese was a round of mozzarella with a liquid center.

Bormioli Rocco Fido Clear Glass Jar with 85 mm Gasket , 0.75 Liter (Pack of 2)Bormioli Rocco Fido Clear Glass Jar Fairbridge Clear Glass Snack Sugar Tea Storage Jar Bottle Round Shape Glass Food Storage Jar Set Kitchen Canister with Airtight Bamboo Lid Seal (Small size)Fairbridge Clear Glass Snack Storage Jar Bottle Round Shape Glass with Airtight Bamboo Lid Seal (Small size)

  • 1 small baguette 8-9” long
  • 2 Tbsp. butter
  • ¼ tsp. granulated garlic or rub the cut side of fresh garlic on the bread as it comes out of the oven
  • 6 oz. grape tomatoes halved or fresh garden tomatoes cut into chunks
  • ¾ tsp. extra virgin olive oil
  • 1 Tbsp. minced fresh basil
  • ¾ tsp. balsamic vinegar (I prefer white balsamic)
  • ¾ tsp. minced or garlic cloves cut in half (Flemming’s uses whole cloves but I recommend that you roast them separately because everything else cooks faster and the garlic wasn’t quite as soft as I like it to be)
  • 1 ½ tsp. minced red onion
  • ¾ oz. arugula (or however much you want – I tossed it in a metal bowl before using tongs to put on a platter or board)
  • 1 ½ tsp. lemon balsamic vinaigrette (I used the recipe linked to above)
  • Prosciutto

Large Cheese Slate Platter Board 12x16 with Soapstone ChalkLarge Cheese Slate Platter Board 12×16 with Soapstone ChalkBright Maison Wall Mountable Rectangular Cheese Serving Board and Decor Original Acacia WoodBright Maison Wall Mountable Rectangular Cheese Serving Board and Decor Original Acacia WoodPicnic at Ascot Bamboo Cheese Board/ Charcuterie Platter with 3 Ceramic Bowls & Cheese Markers - 13Picnic at Ascot Bamboo Cheese Board/ Charcuterie Platter with 3 Ceramic Bowls & Cheese Markers

Instructions
  1. Slice the baguette into 12 ea. 4” long x ⅜” wide slices then place on a sheet pan.
  2. Combine room temperature butter and granulated garlic then spread evenly on the crostinis.
  3. Bake in a 375° oven for 7-8 minutes and slightly golden brown, reserve.
  4. Combine halved tomatoes, olive oil, minced basil, minced garlic, minced onion, and vinegar in a mixing bowl and toss well. Place on a baking sheet then broil on high in the oven for 1-2 minutes to blister the tomatoes.
  5. Toss several times during cooking.
  6. Reserve warm.
  7. Toss well the arugula and lemon balsamic vinaigrette in the mixing bowl. On a large serving platter arrange the arugula, tomatoes and crostini in separate areas.
  8. Place the burrata into a glass crock or large ramekin and set on the plate or board with a small knife or spoon.
  9. Arrange the crostini, arugula, and prosciutto around on an appetizer board or platter.

You could add grapes and other ingredients like artichoke hearts to fill in spaces but I preferred the recipe as Fleming’s makes it.

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There you have it, several ideas for using up all those scrumptious garden tomatoes.



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