Since we are all about the tomato here, it’s okay (well, it’s maybe, sort of a crime…) to ignore the homemade pie crust portion of this recipe and use store-bought. Then we take it over the top by adding cheese! Here’s my creation, a few minutes before it goes into the oven… This tomato tart takes advantage of every size, shape and color tomato you have ripening on your counter top. Something about the taste of heirloom tomatoes brings memories of those last days of sun-filled warmth gets you ready for the crisp change in the air that’s soon to come. Heirloom, Roma, or standard, I love tomatoes on everything from sandwiches to salads, from breakfast to supper, from January through December. ![]() As we sweat out the last of the summer, I’m sure there’s nothing better than a sweet tasting, ripe tomato – just look at all the varieties for sale right now – tomatoes in every size and color! Or should I say “splat” –tomatoes, especially from the farmer’s market, are extra juicy this time of year.
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