Adapted from Bon Appétit
This year, David and I decided to try growing tomatoes at our house in Western Mass. We chose to grow eight plants, not really knowing just how many tomatoes that would be! We’ve been getting an abundance: we’re picking 1-2 quarts of red and sungold cherry tomatoes every single day.
I made this for dinner last night. We ate the leftovers for breakfast! It’s a bit time consuming, but well worth the effort.
- ~6 cups cherry tomatoes*, sliced in half
- 3 tablespoons olive oil
- Salt (~1 teaspoon, divided)
- Black pepper, ground (~ 1/2 teaspoon, divided)
- 6-8 garlic cloves
- 1/2 cup (one stick) of butter
- 9oz or 10oz box of whole grain crackers
- 2 eggs
- 1 1/2 cups Fontina cheese, grated
- 1/2 cup Parmesan, finely grated
- 1/2 cup mayonnaise
- 1 teaspoon of dried thyme (or 1 tablespoon fresh chopped thyme), plus extra for garnishing
- 1 shallot, sliced thinly
*You could absolutely use a different kind of tomato! The original recipe calls for mixed heirloom tomatoes. Slice them ~1/4″ thick.
Preheat oven to 475°F.
- Pick tomatoes. Just kidding…well sorta! That’s what we did! :)
- Put the tomatoes on a baking sheet or in a pan. Toss them in the 3 tablespoons of olive oil, and some salt and pepper.
- Roast the tomatoes for 25-30 minutes.
- While the tomatoes are roasting, put the garlic cloves and butter in a saucepan over medium heat. Stir often. The butter will turn golden brown and foam on top in 5-10 minutes–that’s when it’s done.
- Strain the butter mixture to separate the garlic.
- Dice the garlic and set aside.
- When the tomatoes are finished, leave them to cool and reduce oven temperature to 375°F.
- In a food processor, grind the crackers with 1/4 teaspoon salt until you are left with fine crumbs.
- Add eggs and all but two tablespoons of the garlic butter. Pulse until well combined.
- Push the crust into the bottom of a springform pan and 1 1/2″ up the side.
- Bake the crust in the 375°F oven until crust starts to change color, around 8-10 minutes. Leave the crust to cool.
- Mix the cheeses, mayonnaise, thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, and chopped garlic in a bowl. Stir until well combined.
- Using a spatula, spread half of the cheese mixture into the bottom of the crust. Be gentle–you don’t want to break the crust!
- Spread half of the tomatoes over the cheese layer, then repeat — add the other half of the cheese, then add the other half of the tomatoes.
- Arrange the shallot slices on top of the pie.
- Drizzle the remaining 2 tablespoons of garlic butter on top, then garnish with some extra thyme.
- Bake until crust is brown and tomatoes are bubbling, around 60-75 minutes.
- Leave to cool for at least one hour before serving. It’s delicious both cold and warm!
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 2 bell peppers (any color you like), sliced
- 1 tablespoon olive oil
- 1 9oz box of oven-ready lasagne
- 2 24oz jars of tomato sauce
- 16oz shredded mozzarella (or use a mix of mozzarella and Parmesan)
- 15oz ricotta cheese
Preheat oven to 450°F.
- First you’re going to roast the vegetables. On a greased or lined baking sheet, toss the vegetables in the olive oil. Roast in oven for 15 minutes at 450°F.
- Turn the oven down to 375°F.
- Time to assemble the lasagna! In the bottom of a 9×13″ pan, spread a thin layer of tomato sauce (~3/4 cup).
- Place three of the lasagne on top of the sauce. The noodles won’t completely cover the bottom of the pan, but the lasagne will expand and spread out as they cook.
- Add another layer of sauce, followed by a layer of veggies, shredded mozzarella, and spoonfuls of ricotta.
- Add another layer of noodles, then sauce, veggies, mozzarella, and ricotta. Repeat until you run out of lasagne noodles. Top the final layer of noodles with sauce, mozzarella, and ricotta.
- Cover the pan with tin foil and bake at 375°F for 25 minutes. Uncover and bake for 5-10 additional minutes, until cheese on top is melted.
- Let rest for 15 minutes before serving.
Note: Lasagna freezes really well! Don’t bake it before freezing. Assemble in an oven/freezer safe container, cover tightly, and freeze. When you’re ready to bake it, defrost in the refrigerator for 24 hours. Bake at 375°F for 60 minutes covered, 5-10 minutes uncovered.
Adapted from Cookie + Kate
- 1 large sweet potato, cut into 1/2″ cubes
- 1 large , sliced
- 1 large yellow squash, sliced
- 1 yellow onion, diced
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1 16oz jar salsa
- 9-10 corn tortillas, cut in half
- 1 15oz can black beans, drained and rinsed
- 2 big handfuls spinach
- 2 cups shredded cheese (sharp cheddar or Monterey Jack work great)
Preheat oven to 400°F
1. Line two baking sheets with silicone mats or parchment paper.
2. Spread the veggies and sweet potatoes between the two sheets, trying to keep it to a single layer. Toss the contents of each baking sheet in 1 tablespoon olive oil and 1 teaspoon cumin. Bake for 15 minutes, until the veggies are softened.
3. Take the veggies out of the oven and reduce the heat to 350°F.
4. To assemble the casserole, spread ~1/2 cup salsa on the bottom of a 9″ square pan.
5. Add a layer of the halved tortillas on top, arranging so they cover as much surface area as possible.
3. Add a layer of beans, a layer of vegetables, a layer of spinach, a layer of cheese. Don’t worry too much about how much you’re using of each–just spread them out so they cover the surface area.
4. Add another layer of tortillas and salsa, then repeat step #3.
5. Depending on how much room you have (and how many ingredients you have left), you can keep going or add your final layer: tortillas, salsa, vegetables, cheese.
6. Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil, bake for 10 more minutes.
7. Allow to cool for 5-10 minutes, then dig in!