Tiny Tomatoes: Big Taste

Even though it’s not tomato season in my area yet I can always find those sweet little grape tomatoes along with Campari tomatoes on the vine, and just recently I’ve been buying the mini heirlooms packaged as Gourmet Medley, all of them have such great flavor in every bite.

Recently I went a little overboard in the tomato department and had to find ways to use all that I had, besides I can’t bare to waste them! Great in salads but also great to cook with, which I often do. Here are a couple of ways to enjoy them along with another idea from a former post I did on my Tomato Bread.

Zucchini Boats

Just cut a zucchini in half lengthwise and trim a little off the bottom so it sit still in a baking dish*** Scoop out the center where the seeds are with a spoon*** Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper*** Arrange halved grape tomatoes into the grooves, sprinkle with bread crumbs and bake in a 350 degree oven for about 30 minutes*** Remove and place diced fontina or mozzarella in between the tomatoes, place them back in, but now under the broiler til golden and bubbling***Remove and drizzle with olive oil and a sprinkling of grated parmesan. You will love this as a side dish!

Caprese Tart

This comes together so quickly, I even used a store bought pie dough. I love the flavor of the tiny heirlooms which makes this tart taste spectacular!

Place your pie dough on a removable bottomed tart pan, I used a 9 inch one here*** Prebake your pie crust in a 425 degree oven for 10 minutes*** Remove from oven and reduce the temperature to 375 degrees*** Drizzle olive oil on top of the crust along with fresh snipped basil and a sprinkling of grated parmesan cheese*** Layer the bottom of your crust with slices of fresh mozzarella, and since I had some fontina left from my zucchini boats, I mixed that in as well*** Arrange your halved tomatoes all around the tart right on top of the cheese*** Add more snipped basil and another drizzle of olive oil*** Bake for about 25 minutes*** Let it cool down before you cut into it. This, with a nice tossed salad is perfect for dinner!
Enjoy and Buon Appetito!
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ROASTED CAMPARI TOMATOES!!

Cut side up, on a foil lined baking sheet, drizzle with olive oil, shaved garlic, fresh thyme, salt & pepper. Roast at 425 till you get a nice carmelized color on them!

One staple that I always have in my home, are these little gems!! I can’t say enough about them! Long gone are the days of the tasteless winter tomatoes, because these babies are available all year long!! Campari Tomatoes were developed in Europe and imported to the US in the 1990’s. They are sold in clusters still on the vine to ensure freshness, grown in a greenhouse herbicide free, always unblemished, sweet, and delicious!! If you haven’t tried them yet, please do! You’ll be hooked like me! And if you don’t see them in your grocery store ask about them! One thing you must know, is that you never, never, refrigerate them! Always keep them at room temperature and they will be as sweet as the day you bought them.

Some of the ways I use them of course are sliced up in a salad, bruschetta, I sometimes stuff them with rice and basil, as a side dish, but I have to say I love them roasted the best! You can put them in pasta, on a nice piece of fish, or chicken, or on top of your favorite pizza, you get the picture, I’m crazy about them!!! Try them if you can, you won’t be disappointed!!

Buon Appetito!

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