Greg has been gardening again this summer, and the garden has provided sugar snap peas, garlic, broccoli, carrots, cucumbers, tomatoes, and melons. Here is what Greg harvested today:
That melon is huge for a cantaloupe. It’s probably 10 pounds of cucumbers. I think we have already harvested 30 pounds of cucumbers. I will be taking some to school on Tuesday to put in the teacher mailroom to try to get rid of them. We already have a lot in our refrigerator.
With some of the cucumbers and tomatoes I will be making a jar of marinated vegetables. I don’t remember who “pinned” this to “pinterest” but it showed up in somebody’s facebook feed and I followed it to find this recipe. Sounds yummy, and I bet the vinegar will make the tomatoes taste good to me!
I don’t know what Greg has planned for the rest of the tomatoes, but I think we will be eating melon for breakfast and dessert for a while!
I made a tomato pie last summer but I could not find the recipe. I searched all the cookbooks and the internet. So I had to make this up. It is pretty yummy.
Tomato Pie – serves 2-4 as main dish, more as a side dish
- 1 pie crust, store-bought or homemade
- a bunch of plum or Roma tomatoes, sliced 1/4 inch thick
- a handful of fresh basil leaves, shredded
- a couple of scallions, sliced thinly
- olive oil
- balsamic vinegar
- freshly ground black pepper
- about 1/2 cup crumbled feta cheese
Pre-heat oven to 425°F. Brush a pie pan lightly with olive oil. Lay the crust in the pie pan, and brush the inside of the crust lightly with olive oil. Combine the tomatoes, basil, scallions, and most of the feta cheese in a bowl. Drizzle with olive oil and balsamic vinegar. Add pepper to taste, and mix gently. Add the tomato mixture to the pie pan, folding the edges of the crust over the filling. Sprinkle remaining feta cheese on top. Bake 25-30 minutes or until crust is golden, and feta cheese is browned on the tops. Let sit 10-15 minutes before slicing and eating. Can be served warm or at room temperature.
This pie makes excellent leftovers.