summer tomatoes Archives - Proud Italian Cook

Fresh Summer Tomato Risotto

August 8, 2022 by Marie 5 Comments

When summer comes and tomatoes are ripe and juicy I look forward to making this fresh tomato risotto. It’s not heavy as you might think, it’s a summer version that’s actually refreshingly light.

You can eat it as is for dinner or lunch on a hot summer day or pair it with grilled meats, veggies or fish, either way you’ll love the delicate flavors of the sweet tomatoes along with garlic, onions, white wine and grated parmesan.

Make this while the tomatoes are at their peak at farmers markets, produce departments and especially your home gardens.

The process is pretty much the same as making any risotto, sautéing the veg, adding the rice, stirring in the broth.

The sweet, fresh tomatoes get tossed right into the pot until everything absorbs and mingles together.

Toss in some freshly grated Parmigiano and a hunk of butter at the end.

Now shower it with fresh torn basil!

Now if you so happen to have any leftovers, grab a few more summer tomatoes, hollow them out, add the pulp to the existing leftover risotto and stuff them into the tomatoes, drizzle with olive oil and bake until tender and soft!

Fresh Summer Tomato Risotto

A summery version of risotto that features sweet fresh tomatoes.

Author: Marie

Ingredients

1-1/2 cups of arborio rice
3 cups of cubed, ripe summer tomatoes, not. cherry tomatoes
1 medium onion, diced, red or yellow
2 garlic cloves, minced
½. cup white wine
1 box of low sodium broth, chicken or veggie
½ cup grated Parmigiano or Pecorino cheese
butter
olive oil
basil

Instructions

Simmer broth in a pot on top of the stove
In a heavy bottom pan on medium heat add a knob of butter and drizzle with olive oil.
Add the chopped onion, stirring til soft but not brown.
Add in the garlic and rice, stirring til coated.
Add the white wine and tomatoes, let it all absorb a little.
Toss in the warm broth a ladle full at a time stirring with a wooden spoon until the liquid is absorbed, continue doing this until the rice is cooked but slightly al dente.
You may have some broth leftover, the key is you want your risotto, loose and creamy but of course cooked.
When finished turn off the heat, stir in the grated cheese along with a knob of butter, taste for salt and pepper.
Sprinkle with fresh torn basil.
Enjoy!

5 Comments Filed Under: Featured, Rice and Risotto, Side Dishes, Summer, Vegetables Tagged: fresh tomatoes, risotto, stuffed tomatoes, summer tomatoes

Summer Tomato Salad With Whipped Ricotta

August 23, 2020 by Marie 6 Comments

It’s late August and summer tomatoes are in major abundance, all vine ripened and at the height of their flavor. Tomato salads have been a consent in my house, I’m either buying them or having them dropped off at my house by family or friends who have gardens of their own and their crop is overflowing. Believe me I’m not complaining, fall will be here before we know it!

There’s some salads that just stick out in your mind, I’ll be dreaming about this one in the dead of winter. What’s so special about this salad besides the vine ripened juicy heirlooms gracing the top, is that the base of this salad is a layer of whipped ricotta which has a hint of lemon zest and herbs folded into it.

On top of the whipped ricotta there’s a salad layer of lemony arugula. One thing is certain, you must have crusty bread when you eat this! I’m telling you it’s a meal in itself!

You want to look for a dryer type ricotta, not one that has a lot of moisture, if that’s the only kind you can find then I would drain it for a couple of hours in a strainer.

Less than a minute in a food processor and the ricotta takes on a beautiful smooth consistency with a touch of olive oil drizzled in.

Parsley, basil and lemon zest was folded in for additional flavor.

Slice up some colorful heirlooms and mix them in with other varieties and use the best extra virgin olive oil you have.

I added some sliced red onion and olives to round it all out, it’s outrageous! Put this on a big platter and watch it disappear .

I hope you make this, but don’t forget the crusty bread please!

If you find yourself with an abundance of zucchini, here’s another use for whipped ricotta, I did a post on this a while ago, zucchini ribbon salad with whipped ricotta.

Summer Tomato Salad With Whipped Ricotta

Author: Marie

Ingredients

A variety of summer heirloom tomatoes, sliced. Enough to cover the ricotta. A variety of colors makes a nice presentation
2 cups ricotta, on the dryer side, if too wet drain it for a couple of hours
Good olive oil for drizzling and to add to the ricotta
the juice and zest of 1 lemon
2 cups arugula, roughly
sliced red onion
olives for plating
parsley and basil a heaping tablespoon each, chopped
salt and pepper to taste
a loaf of crusty bread

Instructions

FOR THE WHIPPED RICOTTA
Place ricotta into the bowl of a food processor and add in 1 tablespoon and 1 teaspoon of olive oil, process for 30 seconds, or until smooth.
Add salt and pepper to taste.
Scoop out into a bowl and fold in the zest and chopped herbs.
Toss the arugula with lemon juice and olive oil.
Spread whipped ricotta mixture onto a platter, drizzle top with olive oil, then topped with arugula salad, sliced tomatoes, sliced onions.
Sprinkle the tomatoes with salt, then a good drizzle of olive oil all over, place olives all around.
Place slices of crusty bread all around the platter.

6 Comments Filed Under: Salads, Summer Tagged: heirloom tomatoes, summer tomatoes, whipped ricotta

An Ode To Summer Tomatoes

August 19, 2017 by Marie 7 Comments

Summer is fleeting by and I couldn’t let it go without paying homage to all the beautiful tomatoes I’ve enjoyed all season long. Summer tomatoes are the absolute best, there’s nothing like the taste of a fresh vine ripened tomato.

I can’t even begin to tell you how many sweet as sugar, clustered tomatoes on the vine that have graced my table, I can’t resist, they’re so gorgeous!

Heirloom tomatoes are another big favorite of mine, the different varieties have a history that has been passed down through several generations. It’s been said that if you’ve never tasted an heirloom tomato, then you’ve never tasted a real tomato, I agree.

I love the odd and quirky shapes they have as well as their colors that range from near black to pink, golden yellow, green and ruby red, and the funny names like mortage lifter and green zebra, I could never get tired of them.

Insalata Caprese, I’ve made it so many times this summer, whenever I had a party, or went to a party or get together I usually brought a big platter full. It was always welcomed and gobbled up. Who doesn’t like juicy tomatoes, fresh mozzarella cheese, garden basil and good olive oil, it’s a win, win combination!

Caprese Salads really don’t need a recipe, they’re so simple to make and requires just a few quality ingredients, you must have beautiful ripe tomatoes, the best olive oil you can buy and fresh basil that you picked preferably from your own pots.

The only thing is, you might want to change up the variety and color of tomatoes and the cheese you’ll be using, in my case it’s straight up fresh mozzarella or burrata.

Let’s talk burrata cheese for a minute, the outer shell is solid mozzarella but then when you break it open the inside is filled with soft stracciatella and cream, when paired with summer tomatoes it is a dream come true!

Sometimes I replace fresh basil with my homemade basil pesto which I also make each summer, dabbing it all around on top of the cheese and tomatoes for a flavor that will zap your senses.

When I want to indulge even more I’ll finish off my caprese salad with a swipe of rich balsamic glaze, you can just put me in a corner some where with a hunk of bread and I’ll be very happy.

I like changing up how I serve my summer tomatoes by either fanning them onto a platter or stacking the slices on top of each other as a little different presentation, as well cutting them into wedges and changing up the cheese into little balls of mozzarella, better known as bocconcini.

No matter how it’s presented on a plate you can’t deny the caprese flavors that shine through and through, in my opinion it’s one of the best things about summer.

Cherry tomatoes are fabulous fresh but their flavors are even more intense when roasted. I normally douse them with olive oil and sprinkle shaved fresh garlic all around and adding fresh basil at the end.

The blistered tomatoes create the most fabulous juice that becomes the perfect sauce to toss into cooked pasta, I’ve done this many times for family parties.

You can go one step further with that pasta and finish it off by placing some creamy burrata on top, this is an absolute summer favorite in my house and such a great dish for entertaining.

No cheese, no problem, just toss those juicy tomatoes in and eat!

I will miss the perfection of the summer tomato and look forward to next year when they appear again, so on to the next season of apples and pumpkins!

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7 Comments Filed Under: Pasta, Salads, Summer, Vegetables Tagged: caprese pasta, caprese salad, garden tomatoes, roasted tomatoes, summer tomatoes

Fried Red Tomatoes Italian Style with Basil Pesto Aioli

July 11, 2017 by Marie 10 Comments

I think I just discovered my new favorite summer indulgence, fried red tomatoes, they’re made Italian Style with basil pesto aioli for dipping. Yes, I repeat, fried RED tomatoes. I’ve had the green version in the past, but I must say I much prefer these so much more, but that’s my opinion and you’re going to have to decide for yourself.

Try to pick tomatoes that are not super ripe and juicy like the kind you’d use in a caprese salad, that’s not what you want at all. The ones pictured above are ripened but yet still firm to the touch, that’s exactly what you want to use. The tomatoes need to be able to hold up to some dipping and frying.

For my “breading” I dipped each tomato slice into beaten eggs and then into a combination of dried polenta and finely grated romano cheese, it’s such a winning combo and it’s even gluten free!

They just take a few minutes to make, they crisp up in no time at all, but resist eating them while still hot from the pan because there’s no comparison to the flavor you get when you bite into them after they’ve cooled down at room temperature.

Basil and tomatoes are a match made in heaven so be sure to make this easy basil pesto aioli to swipe into those crispy, crunchy bites.

Go ahead, indulge yourself, it’s worth every bite, summer will be gone before you know it!

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5.0 from 3 reviews

Fried Red Tomatoes Italian Style with Basil Pesto Aioli

Author: Marie

Ingredients

large size, firm yet ripened tomatoes, I used heirlooms, sliced ¼ inch thick.
dry polenta
romano cheese, finely grated
dried thyme, granulated garlic, salt and pepper to taste
2 eggs, beaten
olive oil for pan frying
BASIL PESTO AIOLI
good quality mayo
basil pesto, homemade or good quality store bought
fresh basil for garnish

Instructions

Start by slicing your tomatoes into ¼ inch slices, cutting off the tips and bottoms.
Pull out the seeds with the tip of your finger, you don't want the slices to be wet.
Lay tomato slices onto a paper towel to pat dry.
Make your pesto aioli by simply stirring some good basil pesto into a good quality prepared mayo, stirring to incorporate and tasting to your satisfaction, adding more if needed.
Equal parts polenta and finely grated romano cheese.
Sprinkle in some dried time, a little granulated garlic, salt and pepper.
Beat two eggs, use more as needed depending how many tomatoes you are using.
Heat a frying pan on the stove and cover the bottom with olive oil, keep on medium heat.
Dip tomato slice into the egg then into the polenta cheese mixture.
Place into the frying pan and don't flip it until it is nicely golden, then flip and do the other side.
When crispy, gently remove and place onto a paper towel to absorb grease, which is not much.
Sprinkle with a little salt and let them cool down before eating.
Sprinkle with finely chopped basil, a little sprinkling of cheese and serve with the basil pesto aioli.

10 Comments Filed Under: Appetizers, Side Dishes, Summer, Vegetables Tagged: basil pesto aioli, fried tomatoes, gluten free, summer tomatoes

Summer Tomato and Corn Tart

July 21, 2015 by Marie 12 Comments

Tomato season is finally here, and nothing compares to the taste of a summertime vine ripened tomato! We have such a short season here in Chicago and I look forward to making this tart each year when the tomatoes are at their peak!

The base of this tart is made with phyllo dough, I like using a phyllo crust because it’s light, flaky and gives you a nice crunch with every bite, it’s also very easy to work with because it’s so forgiving, you could put a ripped piece down and no one would know the difference. I always have a box handy in my freezer, just follow the directions for defrosting before you want to use it.

Like I said, I prefer using phyllo dough for this tart, it seems to even lighten it up a bit, but in the past I’ve even used a pie crust and it was just as good, so feel free to use whatever kind of crust you like.

Because really, it’s all about the other delicious ingredients. Along with some juicy ripe tomatoes I added caramelized onions, shredded mozzarella, fresh basil and planks of corn.

This is the perfect summertime meal, add a green salad and you’re all set!

I’ve made this twice already and intend to make it a few more times this summer, I hope you give it a try!

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5.0 from 1 reviews

Summer Tomato and Corn Tart

Make this delicious tart when tomatoes and fresh corn are at their peak in the summer

Author: Marie

Ingredients

tart pan with removable bottom, sprayed or brushed with olive oil, I used a 7 x 11, but you can use any size, just adjust the ingredients accordingly
6 layers of phyllo dough adjusted to fit in the tart pan
3 sweet onions, sliced, cooked down to a nice carmelization
tomatoes, sliced thin, preferably done on a mandoline, enough so you can overlap each piece, you can also use some cherry tomatoes cut in half to place in between the sliced tomatoes
shredded mozzarella,not the wet kind, enough to cover the bottom of the tart pan you use
2 or 3 ears of steamed or grilled fresh corn, cooled and cut into planks
olive oil
dried oregano
fresh basil
grated romano or parmesan cheese

Instructions

Prep all the ingredients first, cook down the sliced onions in a skillet drizzled in olive oil, low and slow until a deep caramelization happens, could take around 30- 40 minutes. Set aside.
Have your tomatoes thinly sliced.
Have your corn cut into planks and set aside.
Have your mozzarella shredded and ready to go.
When every thing is prepped, open up the box of phyllo and start to layer tart pan using one sheet at a time, spraying or brushing each layer all over with olive oil making sure to fit it into the pan placing the phyllo up the sides as well.
When the 6 layers are complete, spread shredded mozzarella all over the bottom covering completely, sprinkle with grated romano or parmesan and some chopped fresh basil all around.
Take a fork and place the caramelized onions all over the shredded mozzarella, you will probably have some extra.
Place the corn planks all around.
Top with the sliced tomatoes, overlapping each to cover the whole tart, you can also add some sliced cherry tomatoes if you desire.
Drizzle the whole thing with olive oil and sprinkle dried oregano all over as well, plus salt and pepper.
Place tart in a pre-heated 400 degree oven for around 30 minutes or until phyllo is nicely golden brown and you can see the mozzarella all melted down.
Let it rest before removing the bottom and cutting, I use a pizza cutter to cut through the phyllo.
Garnish with more fresh basil.

12 Comments Filed Under: Savory Tarts, Summer Tagged: fresh corn, summer tart, summer tomatoes, tomato tart

Tomato Tart with Brown Rice Crust

July 29, 2014 by Marie 32 Comments

Nothing beats the taste of freshly picked, right off the vine garden tomatoes, the flavor, the texture, everything is so different, I’m sure going to miss them when there gone, but for now I’m going to enjoy them any which way I can!

Almost every meal I make, including breakfast, you’ll see a side of sliced tomatoes drizzled with good olive oil and sea salt sitting on my table, it’s a staple here in the summer.

But after hauling in these beauties the other day I decided I’d make a tomato tart for dinner!

I also remembered I had a big bag of leftover cooked brown rice sitting in my fridge, and since I hate to waste anything I thought, why not change it up a bit and make the rice be the crust for the tart instead of pastry dough. I’m excited to say we loved it, it was so good!

I used a deeper, fluted tart pan but you could also use a deep dish pie pan, I say deep because you want plenty of room for your rice crust, filling and topping of tomatoes. Notice the crust edge, it came out perfectly from the pan, it had a nice crunch and chewy texture to it.

It went ridiculously good with the savory, cheesy ricotta filling!

And oh, those tomatoes, what can I say? They were bursting with flavor and took the whole tart over the top!

Would you like me to cut you a wedge?

Tomato Tart with Brown Rice Crust

Ingredients

9 inch deep fluted tart pan with removable bottom or a deep dish pie pan
FOR CRUST
3 cups cooked brown rice
2 eggs
1 small onion diced and 1 garlic clove, sauteed
⅓ cup of grated romano cheese
¼ cup of loosely packed and shredded fontina or any other melting cheese
basil and parsley, fresh chopped, 2 tablespoons each
FILLING
3 cups ricotta cheese, drained
2 eggs
1 clove garlic, grated on a microplane
⅓ cup of grated romano cheese
½ cup of shredded fontina or any other melting cheese
basil and parsley, fresh chopped, 2 tablespoons each
TOPPING
vine ripened tomatoes, any kind, either quartered or cut in half depending on size, enough to cover the top of tart

Instructions

In a bowl, combine the rice, beaten eggs, sauteed garlic and onion, cheeses and herbs, mix well.
Pat rice mixture into an olive oil sprayed tart or pie pan.
Place filled tart pan on a baking sheet then into a 350 degree F. oven for 15 minutes.
Remove rice crust and let it cool down.
Turn up oven temp to 400 degrees.F.
Mix ricotta, cheeses, herbs, eggs and garlic for the filling then spread evenly onto the cooled rice crust.
Place your tomatoes all over,slightly sinking them into the ricotta mixture.
Drizzle olive oil on top of the tomatoes and tart then bake for 30 minutes or until ricotta is set.
To finish it, I like to place mine under the broiler to get it a nice golden color on top, but if you do that, keep checking and don't walk away from the stove!
Let it cool a little before slicing.
Garnish with chopped fresh basil.

32 Comments Filed Under: Rice and Risotto, Savory Tarts, Summer Tagged: brown rice, gluten free, ricotta, summer tomatoes

Tomato Harvest

August 20, 2012 by Marie 20 Comments

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!

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.

Serve this with a green salad and you have a fabulous meal!

I made this for breakfast last Sunday, Baked Eggs in Tomatoes.

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

Pop some toast in the toaster, have the coffee brewing and the Sunday paper near by and enjoy a leisurely breakfast!

Cheesey, eggy, tomatoey goodness, oh my!I was touched in so many ways.

20 Comments Filed Under: Eggs, Pies, Savory Tarts, Side Dishes, Summer, Vegetables Tagged: baked eggs in tomatoes, blogiversary giveaway winner., stuffed tomatoes, summer bounty, summer tomatoes, tomato pie

From Garden to Table

August 25, 2010 by Marie 31 Comments

Besides my herbs, tomatoes and kale have been our top producers this season from our garden, we have given away so much kale and it’s still growing! It’s been so nice to walk out to the garden, pick something and then create a meal around it. Cold weather and winter comes too soon here so I’m savoring every last bit of summer.

What’s summer without fresh sliced tomatoes simply dressed with olive oil, basil, salt and pepper? Sometimes I add fresh mozzarella or fresh ricotta or even just plain, it doesn’t matter as long as there’s some good crusty bread alongside, it’s a meal in itself!

Vine ripened cherry tomatoes roasted and tossed in pasta is good plain or with any kind of seafood, topped off with crunchy breadcrumbs and fresh herbs enhances the flavors.

How about a zucchini ricotta pie? You can add tomatoes, grated cheese, onions, garlic, lemon zest and fresh herbs, with or without a crust, either way it’s a great summer meal with a salad.

I have really grown to love kale this year and the fact that it’s so good for you is a bonus!

Pasta with sauteed kale, garlic, roasted tomatoes and cannellini beans graced our table a few times this summer, shave a little pecorino romano on top and you have a nice healthy meal.

Of course everything is cooked with heart healthy extra virgin olive oil, is there really anything else?

I wanted to make ricotta gnocchi, so instead of adding spinach like I normally do, I thought why not try it with kale, I just chopped it up small, sauteed it for a few minutes and folded it right into the ricotta.

This was so good tossed into a light marinara sauce and so quick and easy to make. It’s hard to believe September is right around the corner. Hope you’re enjoying every last minute of your summer!