At this time of year, you can pretty much count on me to be writing about ways to use all the late-season tomatoes that linger, thankfully, for a few more weeks. In the northeast, where I live, I still have time to layer them in tarts and grill them for a tasty side dish with buttermilk dressing. And for no recipe at all, I surround a beautiful ball of burrata with multi-colored cherry tomatoes and black olives, top them with basil, and drizzle them with olive oil and balsamic vinegar. For reference, 1 pound of tomatoes equals 2 large, 3 medium, or 4 small tomatoes. For cherry tomatoes, it’s 20 to 24.
TOMATO & POTATO GRATIN
Serves 4
This recipe, which dates back several decades, is an easy-to-assemble casserole that goes beautifully with grilled meats or fish. Use juicy beefstake tomatoes for best results, and if they’re very large, cut each slice in half to keep them more uniform in size with the potatoes. I like to make the recipe in a ceramic quiche dish to keep the potatoes and tomatoes in a single layer for more even cooking, but you can layer them in a casserole dish if you prefer.
1 ounce butter
1 tablespoon extra virgin olive oil, plus more for drizzling
1 medium onion, sliced
1 minced garlic clove (optional)
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon finely chopped fresh basil
1/4 teaspoon fresh thyme leaves
2 large russet potatoes, peeled and sliced
1 to 2 large tomatoes, sliced
1/4 cup grated Parmesan cheese
Fresh basil or thyme leaves, for garnish (optional)
1. Preheat the oven 375°F. Butter a 10-inch quiche dish.
2. In a large skillet over medium heat, heat the butter and oil. Add onion and garlic (if using); cook for 3 to 5 minutes, or until soft but not browned. Stir in salt, pepper, basil, and thyme. Add potatoes; toss gently to coat. Cook for about 3 minutes, or until slightly tender.
3. Arrange potato mixture in prepared dish; tuck tomato slices in between. Drizzle with additional olive oil; sprinkle with cheese.
4. Bake for about 50 minutes, or until the potatoes are tender and the top is browned. To brown and crisp the top, put dish under the broiler, 4 inches from heat source, for 1 to 2 minutes.
Farmer's Market Heirloom Tomatoes. [Photo by Margaret M. Johnson]
SKELLIG TOMATO-BACON TART
Serves 6 to 8
Skellig is a creamy, full-flavored cheddar from Kerrygold. The cheese is crumbly, savory, and has a lovely flavor that perfectly complements both the tomatoes and bacon.
1 frozen pie crust
4 tablespoons plain breadcrumbs
4 to 5 large tomatoes, cut into 1/2-inch-thick slices
7 ounces Kerrygold Skellig cheese, shredded
4 slices bacon, cooked and crumbled
8 to 10 fresh basil leaves, chopped
Salt
Ground black pepper
2 ounces Dubliner cheese, grated
1. Preheat the oven to 350°F. Bake the crust according to package directions.
2. Sprinkle the breadcrumbs over the bottom of the baked crust.
3. Arrange half the tomatoes over the breadcrumbs, overlapping slightly. Sprinkle half the cheese, bacon, and basil over the tomatoes. Season with salt and pepper. Top with the remaining tomatoes (overlapping) and remaining Skellig cheese. Sprinkle with the Dubliner.
4. Bake the tart for about 35 minutes, or until the tomatoes are tender and top is browned.
5. To serve, cut the tart into slices; sprinkle with remaining basil.
CHERRY TOMATO TART
Serves 4 to 6
I’ve shared the recipe for this tart in previous columns, but I think it’s worth repeating. I make it in a 13 3/4 x 14 1/4 rectangular tart pan with a removable bottom, but you can also bake it in a round tart pan.
About 15 multi-colored cherry tomatoes, cut in half
Sea salt, for sprinkling
1 puff pastry sheet, such as Pepperidge Farm, thawed according to package directions
3/4 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
3 tablespoons extra virgin olive oil
1 small red onion, sliced (optional)
Ground black pepper
Thyme sprigs, for topping
Chopped fresh basil, for topping
1. Sprinkle the cut side of tomatoes with salt; place, cut side-down, on paper towel to drain excess moisture. Leave for 30 minutes.
2. Preheat the oven to 400°F. On a floured surface, roll out puff pastry to fit a rectangular tart pan; trim the edges. Line the pastry with parchment paper; fill with pie weights or dried beans. 3. Bake the shell for 25 minutes. Remove pie weights and parchment paper. Let cool on a wire rack.
4. Reduce the oven temperature to 375°F. In a medium bowl, whisk together the ricotta, mozzarella, Parmesan, and 1 tablespoon olive oil.
5. Spread the cheese mixture evenly over bottom of cooled tart. Decoratively arrange tomatoes, cut side-down, on top of cheese mixture. Add red onion slices (if using). Drizzle with remaining olive oil; sprinkle with pepper and a few sprigs of thyme.
6. Bake the tart for 35 to 40 minutes, or until the cheese is bubbling and tomatoes are slightly wilted. Transfer to a wire rack to cool slightly; sprinkle with fresh basil. Remove tart from pan; cut into slices or squares.
GRILLED TOMATOES WITH BUTTERMILK-HERB DRESSING
Serves 6
These grilled tomatoes make a perfect side dish for steaks, lamb, or burgers. The dressing is also delicious on baked potatoes. (Suggestion: make a day ahead; cover and refrigerate.)
For the dressing
2 tablespoons buttermilk
1/2 cup sour cream or mayonnaise
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1/8 teaspoon Tabasco sauce
Salt
Ground blackpepper
1 tablespoon each chopped fresh herbs, such as parsley, tarragon, dill, or chives
1. In a small bowl, whisk together all ingredients. Let stand for 20 to 25 minutes.
For the tomatoes
6 large tomatoes, cut in half horizontally
Olive oil, for brushing
1. Brush the cut side of the tomatoes with olive oil. Grill, cut side down, on a gas or charcoal grill (or use a cast iron grill pan) for 3 to 5 minutes, or until warm.
2. Serve the tomatoes topped with a spoonful of dressing; pass additional dressing.
Margaret Johnson’s “Recipes” page now includes “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, including how to order her cookbook “Teatime in Ireland,” visit www.irishcook.com.
