What to do with all of these Tomatoes!

It’s the time of year that makes me think of a quote from the American writer and humorist, Lewis Grizzard.  “It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.”  The tomato has been around for centuries and people have enjoyed it’s savory, juicy, decliciousness (except for a brief period in history that it was thought to be poisonous). Thank goodness it was soon discovered to be safely edible.  Here are a couple of recipes to use up all of the tomatoes that are ripe and ready for the picking.

See you next month, meet me in the kitchen!

Lisa Breithaupt, The Gourmet Librarian

Tomato Pie

2/3 cup of Bisquick

2/3 cup of milk

2 or 3 medium tomatoes

1 medium onion, sauteed.

2 T. butter

3/4 cup sour cream

1/3 cup mayonnaise

4 ounces grated cheddar cheese

3/4 t. salt

1/4 t. pepper

1/4 t. oregano

pinch of sage

papricka

Mix Bisquick and milk. Pat into buttered 9 x 13 inch baking dish.  Top with sliced tomatoes. Use as many or as little as you enjoy.  Saute onion in butter. Mix with the rest of the ingredients and spread on top of tomatoes.  Sprinkle with paprika.  Bake at 375 degrees for 24 minutes.  Let stand for 10 minutes before cutting.

Russian Tomato and Cucumber Salad

6 tomatoes chopped

2 cucumbers peeled, seeded, and chopped

1 chopped onion

1 T. vinegar

1/2 cup sour cream

salt and pepper to taste

a little sweetener

1 T. or more of Dill

Combine vegetables in a bowl.  Combine remaining ingredients in another bowl and when blended, fold into vegetables.

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