Wednesday, August 5, 2009

Week 2- Tomatoes

August 5th- August 19th
Wednesday, August 19th will be the last day of the Tomato Challenge.

Picture found on


  1. I decided to use this ingredient challenge to make salsa. For some reason I've never made this myself - even though I absolutely love it and buy it all the time. We plant tomatos every year, and always have a ton. It's so easy to do, I'll definitely make it more often now.

  2. Here's my submission for the challenge! Tuscan Tomato and Bread Salad.

  3. I made lasagna. The sauce is made of tons of garden fresh tomatoes!

  4. I made a twist on the typical tomato bruschetta. It is inspired by Mediterranean flavors:

    Hummus Bruschetta

  5. Tomato Pie

    This Tomato Pie was fantastic.

    I made this as part of the What's Cooking Ingredient Challenge. I had my eye on this recipe for a while, and once again because of this challenge I was give the push to make it. It was incredible. I was unable to get my hands on homegrown tomatoes. But at $5 a pound I used heirloom tomatoes. I wanted to make sure I had a good quality tomato for this. My only problem was my bottom crust didn't cook all the way. Next time I will bake the bottom crust for a little while before piling in everything.

    From Bakin' and Eggs who adapted if from Christ Church Cooks


    1 double 9-inch pie crust (homemade or Pillsbury)
    4-5 tomatoes, sliced
    1/4 cup fresh basil, chopped
    2 cups shredded sharp cheddar cheese
    1/2 cup shredded parmesan cheese
    3/4 cup mayonnaise
    1-2 large garlic cloves, minced
    salt and pepper, to taste


    Preheat oven to 400 degrees.

    Mix together cheeses, mayonnaise, garlic and salt and pepper in a bowl. Set aside.

    Line a 9-inch pie pan with one pie crust, trimming sides if necessary. Layer half of the sliced tomatoes in the bottom of the crust. Sprinkle with fresh basil. Spread (or dollop) half of the cheese mixture over tomatoes and basil.

    Repeat another layer of tomato, basil and cheese. Place second crust over the top of the pie and prick with a fork.

    Bake for about 40-50 minutes, or until crust is golden brown. Check on crust after 20-30 minutes and cover edges of crust with foil if they are getting too brown.

    Yield: 6-8 servings

  6. I made a Fresh Tomato Basil Pizza Sauce to top my vegan pizza.

    Fresh Tomato Basil Pizza Sauce

  7. Tuscan Couscous Salad, with fresh cherry tomatoes, yum!

  8. Roasted Tomatoes stuffed with goat cheese

  9. Ooh fun!

    Just made this mango salsa with Cherry Tomatoes.

  10. oo! oo! I'll play! I'm a newbie to WC and blogging, but here goes!

    I just so happened to make this over the weekend: BLT Dip

  11. Um, better late than never? I finally posted my update.

  12. Way late here, but I finally got around to posting the family-recipe marinara sauce I made from fresh Roma tomatoes from my garden. Enjoy!