You say tomato, I say, tomato!
It's that time of year when your garden's abundance is happening and the local farmers markets are bursting with a brightly colorful array of tomatoes of all shapes and sizes. Picking or buying truly fresh produce is a pleasure and we hope it is a regular event in your daily life. The what to do with them shouldn't be a dilemma, it should be an easy button and become second nature.
As easy as keeping for later use:
1. Hull stem end, place in freezer bag and freeze, cutting really large tomatoes in half or quarters. Use in soups, stews & even juices.
2. Make raw pureed sauce and freeze.
3. Make cooked seasoned sauce and can.
And, especially to pick, prepare, eat & enjoy asap:
1. Make this recipe, just scroll down.
Tomatoes are rich in vitamins AC & K, as well as significant amounts of vitamin B6, folate and thiamine.
35 - 40 minutes total
20 plus pieces
YOU WILL NEED:
1 box frozen puff pastry, thawed
Fresh heirloom, organic, local or homegrown tomatoes – any sizevariety and color, sliced, seeded and drained
Garlic, 3 – 4 cloves
Fresh herbs – basil, chives, sage, oregano
Sheep’s Milk parmesan or other cheese
Optional/Additional: Onion or/and fennel, if low on tomatoes or just want and have
Sea salt & freshly ground pepper
SERVES: 6 - 12+ May be cut in any size to be an entree with salad or finger food sized bites.
Prepare Puff Pastry Crust
Assemble Toppings & Bake
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