Tomato Season Has Arrived!

Most gardeners around here grow tomatoes, and now is the time when the avalanche begins. While some of the heirlooms may not begin bearing until August, depending upon when they were planted, virtually all of the cherry tomatoes and hybrid varieties that were transplanted in May are laden with ripe, juicy fruits.

Here are some ideas for using them in the kitchen. Don't forget, if you run out of ideas, just drop whole or quartered tomatoes into freezer containers and freeze them. After thawing later, the skins will slip off and you can use the tomatoes in soup, stew or sauce.

For a fresh summer pizza, brush dough with olive oil, spread lightly with ricotta, and top with thinly sliced tomatoes. Garnish with fresh basil leaves and bake. You can add any other toppings of your choice. Also try fresh thyme sprigs in addition to, or in place of, the basil leaves.

Treat company or your family to my stuffed summer squash with white beans and tomatoes.

Another great way to enjoy tomatoes is in an old-fashioned tomato pie. You can find numerous recipes online, but all you really need is the basic concept, some fresh tomatoes, and staples found in most pantries. Line a tart pan, pie dish or springform pan with your favorite pastry dough. Brush the dough with olive oil, prick it in several places, and cover the bottom with parchment. Add pie weights or dry beans to keep the dough from puffing up, then blind bake in a 375-400 degree oven until lightly browned. Remove from the oven and allow to cool. Remove weights and parchment.

Depending upon the baking container you have chosen, you will need varying amounts of tomato slices, cheese and custard. A good rule of thumb is to use 1/4 cup of half and half for each egg.

When the crust is ready sprinkle the bottom with grated cheese, such as parmesan or Gruyere, and then place a layer of tomato slices on top. Sprinkle with bits of fresh basil. Repeat until you have filled the crust, allowing about half an inch at the top for the filling to expand. Combine beaten eggs with half and half, season with salt and pepper, and pour over the tomato and cheese layers. Bake at 350 degrees until the custard is set and has a few brown spots on top. Remove from the oven and cool. Serve warm or at room temperature.

This is basically a quiche with tomatoes, and you can add other ingredients, such as capers, olives, toasted nuts, or bits of cooked ham or bacon, as you see fit. If your tomatoes are juicy, salt the slices lightly and allow them to drain thoroughly on paper towels before assembling the pie.

Store leftovers in the refrigerator.