Here are my recipes for the Fresh Tomato Tart and the Pasta with Tomatoes, Peppers, and Onions, my entries in a recent tomato recipe contest.
No, I didn’t win the contest, but I think these are two tasty winning recipes. I hope you’ll enjoy them, especially now while the tomatoes are so plentiful at the farmer’s markets, or if your lucky, in your own backyard!
FRESH TOMATO TART
1 frozen puffed pastry sheet, thawed according to package directions
Flour for rolling pastry sheet
3 medium or 2 large homegrown tomatoes
4 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
2-3 sprigs fresh Greek oregano, torn into pieces
Kosher salt
Freshly ground black pepper
¼ cup fresh basil leaves, cut into julienned pieces
Freshly grated Pecorino Romano cheese
Pre-heat the oven to 400 degrees.
On a floured surface roll the thawed puff pastry sheet to a 10 by 14 inch rectangle. Place the pastry on a parchment lined baking sheet. Refrigerate while you prepare the tomatoes. Slice the tomatoes into ¼ inch thick slices, and place on a large plate. Drizzle tomatoes with the olive oil and balsamic vinegar. Sprinkle generously with the salt and freshly ground black pepper. Beginning with the center place the tomatoes diagonally on the tart, using the larger slices in the center, and smaller slices to the outside. Sprinkle with the torn oregano. Bake on the middle rack of the oven, basting periodically with the remaining oil and vinegar left on the plate. Bake for 40 -45 minutes until pastry is nicely browned. Remove from oven, place on serving platter, sprinkle generously with the fresh basil, and serve, cut into squares. Pass the grated cheese.
PASTA WITH TOMATOES, PEPPERS, AND ONIONS
3-4 homegrown medium tomatoes
1 large red bell pepper, cored and seeded
1 large yellow pepper, cored and seeded
1 large orange pepper, cored and seeded
1 large Vidalia onion
½ cup extra virgin olive oil
1 Tablespoon kosher salt
1 teaspoon freshly ground pepper
3-4 parsley sprigs, chopped
1 pound of cellentani pasta
Pre-heat the oven to 450 degrees. Place rack in the middle of oven. On a large rimmed baking sheet (18 by 13 inches will do), place the tomatoes, peppers, and onions, all which have been cut into large chunks, about ¾ to 1inch size. Include all the juices. Toss the cut up vegetables with the olive oil. Add 1 tablespoon kosher salt and 1 teaspoon freshly ground pepper, or to taste. Toss well to coat. Bake at 450 degrees for 35-40 minutes until veggies are soft and beginning to caramelize, but still hold their shape and are not mushy. While vegetables are roasting cook the pasta of your choice according to package directions. I used cellentani, a fun shape that will absorb juices well. Drain pasta, place in a large serving bowl and pour the tomato mixture with all the accumulated juices over the pasta. Toss well to coat and sprinkle with the chopped fresh parsley.