Ripe Tomato TartAngie McGowan
Today I would like to introduce some very special guests, Vickie Hutchins and Jo Ann Martin. They are co-founders of Gooseberry Patch, an independent cookbook publishing company that specializes in family-friendly community-style cookbooks. Gooseberry Patch has just released a brand-new cookbook, 101 Easy Everyday Recipes, and Vickie and Jo Ann are here today to share a great summertime recipe…what a perfect way to use those red, ripe tomatoes from your garden or the farmers’ market!
Fireworks and fireflies, ice cream cones and watermelon, backyard gatherings and simple homestyle cooking…summer is here and with it, all the things we love about it!¨¨ This month, we’re celebrating the launch of a brand-new cookbook that’s perfect for these busy times. 101 Easy Everyday Recipes is a delicious collection of recipes with either five or fewer ingredients or ones that are ready in under 30 minutes. Keeping it simple for all those easy, breezy days of summer has never been…well, simpler!
Here’s a recipe from 101 Easy Everyday Recipes…enjoy it with your homegrown tomatoes for the perfect summer supper. Darlene Lohrman of Chicago, Illinois shared this recipe with us. Since fresh roma tomatoes are available year ’round, you can enjoy this taste-of-summer pie anytime!
Ripe Tomato Tart
9-inch pie crust
1-1/2 c. shredded mozzarella cheese, divided
4 roma tomatoes, cut into wedges
3/4 c. fresh basil, chopped
4 cloves garlic, minced
1/2 c. mayonnaise
1/2 c. grated Parmesan cheese
1/8 t. white pepper
1. Line an ungreased 9″ tart pan with pie crust; press crust into fluted sides of pan and trim edges.
2. Bake at 450 degrees for 5 to 7 minutes; remove from oven. Sprinkle with 1/2 cup mozzarella cheese; let cool on a wire rack. Combine remaining ingredients; mix well and fill crust.
3. Reduce heat to 375 degrees; bake for about 20 minutes, or until bubbly on top.
Makes 6 servings.