There are a million different recipes for this I am sure and this is a tasty way to use up your tomatoes from the garden or the farm stand. I used yellow tomatoes but you could use any good, ripe tomato. The key is to really let the tomato slices drain on paper towels, 1-2 hours. You can use Mayo instead of ricotta, also.Thank you to Dawn Bryant Hughes for the recipe.
4 large ripe tomatoes, sliced, drained 3/4-1 Cup ricotta cheese herbs (basil, parsley, chives), & minced garlic together 2-2.5 Cups cheese (anything you have – cheddar, gruyere, mozzarella, parmesan) 1 precooked pie crust (I made mine but you can use ready made).
• Pat dry tomatoes, spread out on a baking sheet, drizzle with olive oil and sprinkle with a bit of sea salt. Roast at 350 for about 20-30 minutes. • Pre cook pie crust according to recipe or directions. • Starting with tomatoes, layer tomatoes and cheese mixture 2-3 times and top with a little more cheese. Sprinkle with Basil. • Bake 350° for 30 min.
This has all the wonderful tastes of summer in one dish. Super easy and a nice meal with a side salad of tomatoes and a glass of white wine
1/4 cup chopped fresh basil, plus whole leaves for garnish
1/4 cup extra-virgin olive oil
8 cups chicken or vegetable broth
2 Tbs. unsalted butter
1 large sweet onion
1 1/2 cups Arborio or Carnaroli rice
1/2 cup grated Parmesan cheese
Kernels from ears of corn
Kosher salt and freshly ground pepper
2 Tbs. minced fresh chives
In a blender, combine the chopped basil and olive oil and process until thoroughly combined. Set aside.
In a saucepan, bring the broth to a gentle simmer over medium heat. Reduce the heat to low and maintain a simmer.
In a large, heavy saucepan over medium heat, melt the butter. Add the onions, stir to coat, cover, reduce the heat to medium-low and cook until translucent, about 5 minutes. Raise the heat to medium, add the rice and stir until translucent, about 3 minutes. Add the simmering broth a ladleful at a time, stirring frequently after each addition. Wait until the broth is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. After 10 minutes, stir in the corn. After about 20 minutes, the rice should be tender to the bite and creamy. If you need more liquid, use more broth. Season with salt and pepper to taste.
Remove from the heat and stir in the chives and 2 Tbs. of the basil oil. Divide among bowls, drizzle with more basil oil, garnish with basil leaves and serve immediately. Serves 4.