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| I’m sure many of you are thinking up different ways to use up your garden tomatoes like I am, I’m not a caner so I try to use them as they start piling up. So far I’ve made numerous caprese salads, ( a stash of fresh mozzarella is a staple in my fridge lately). Tossed them into pastas, made gratins with them, used them with grilled meats and fish, stuffed them, made quick sauces, dried them. I’ve roasted cherry tomatoes by the pan full and graced many things with them, pizza, panini, tarts, omelette’s, I could go on and on and so could you I bet!Recently I made this Tomato and Corn Pie and of course It has a little Italian twist on it. My only regret is, I should have made more than one, it was that good and disappeared in a heartbeat! |
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| I just used a good store bought refrigerated pie dough, placed it into my pie pan, brushed it with olive oil and sprinkled with black pepper, then I pricked the dough all around with a fork. I layered the bottom with a mixture of shredded asiago, mozzarella and grated romano cheese. On top of the cheese I scattered caramelized onions and fresh basil. Place fresh corn from the cob over that and add a quick drizzle of olive oil and more romano. Arrange sliced tomatoes on top adding salt, pepper, dried oregano, fresh basil and another quick drizzle of olive oil. Bake in a 375 oven until crust is a nice deep brown. Let it cool down before you cut into it. |
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| Serve this with a green salad and you have a fabulous meal! |
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| I made this for breakfast last Sunday, Baked Eggs in Tomatoes. |
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| Basically you cut a 1/2 inch off the top of a tomato, gently scoop out the seeds and inner membrane, being careful not to break through the flesh of the tomato. Season, drizzle with olive oil and layer the bottom with fresh corn. Place in a baking dish lined with parchment. Whisk up one egg per tomato, I added basil, romano cheese and a bit of asiago and divide and pour mixture among the tomatoes. Top with romano and bake at 350 for 45 to 50 minutes. Serve warm. Recipe adapted from Martha |
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| Pop some toast in the toaster, have the coffee brewing and the Sunday paper near by and enjoy a leisurely breakfast! |
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| Cheesey, eggy, tomatoey goodness, oh my!I was touched in so many ways. |
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
