This is what my counter looks like every few days.
Well, not the peaches and nectarines… I buy those every week.
My freezer is full.
It’s time to get creative with tomatoes!
Zucchini (Courgette) and Tomato Gratin with Mozzarella
Preparation and cooking time: 55 minutes
Thin slices let the flavors meld together easily.
- 1 medium zucchini, 8″ long (20cm)
- 2 – 3 garden fresh tomatoes
- 2 tbs fresh chives, snipped
- lots of fresh basil
- 1 package mini-mozzarella balls, each ball cut in half
- 1/4 cup grated Parmesan
- 4 tsp olive oil
- Thinly slice zucchini, about 1/8th inch (.65cm).
- Slice tomatoes as thinly as you can, but at least as thin as zucchini.
Put 1 tsp olive oil in 8 or 9 inch (20 – 25cm) baking dish and swirl around to coat bottom.
- Layer half of the zucchini, then half of the tomatoes, half of the herbs and half of then mozzarella.
- Repeat layers once.
- Drizzle remaining 1 tbs oil over top.
- Cover with foil and bake in 400F (200C) oven for 30 minutes.
- Remove foil, sprinkle with Parmesan and bake for another 10 minutes.
- Serve from baking dish.
One of the easiest dishes to make when you have an abundance of tomatoes (or not) is simply to bake them. I like to hollow them out a bit and fill with something interesting.
For something different, peel, cook and purée the tomatoes and make a flan…
Tomato Flan with Couscoius Salad
I found a great looking Tomato and Onion Tart over at Life’s A Feast.
And 30 Tomato Recipes at Midwest Living.
Almost forgot – my favorite Tomato Quiche