Harvest Tomatoes Recipes

HARVEST TOMATO TART

Steps:

• cut tomatoes into 1/4 inch slices; spread on parchment paper lined, rimmed baking sheet.
• Brush with 2 tablespoon of the oil; sprinkle with salt.
• Bake at 400f degrees oven until slightly shrivelled, about 45 minutes; let cool (Make ahead: Cover and refrigerate on tray for up to 24 hours).
• On lightly floured surface, roll out puff pastry 1 inch larger that 14 x 4 inch rectangular or 9 inch round tart pan.
• Press into pan and trim edges; prick bottom with fork.
• Brush bottom with mustard; spread with cheese.
• Cover with tomatoes; tuck garlic among slices.
• Sprinkle with basil, pepper, then remaining oil.
• Bake in bottom third of 400f degree oven until pastry is golden, about 30 minutes.
• Garnish with basil or parsley.
• Note: If all you really want is the tomatoes, the tart is wonderful without the cheese.

TOMATO HARVEST MARINARA SAUCE

Steps:

• Place tomatoes, bay leaves, honey, oregano, 1 tablespoon salt, and black pepper in a large stockpot and cover with water. Stir to combine, cover, and bring to a low boil over medium-high heat. Remove cover and simmer 20 minutes, stirring occasionally. Remove bay leaves. Taste and adjust seasoning.
• Heat olive oil in a large skillet over medium-high heat. Cook and stir onions and garlic in the hot oil until the onions are softened but not browned, about 10 minutes.
• Transfer the cooked tomatoes to a food mill placed over a bowl and puree in batches, separating the tomato pulp and juice from the tomato skins and seeds. Return the tomato pulp and juice to the stockpot, add the cooked onions and garlic, and cook, uncovered, over medium-high heat until sauce thickens and reduces by about half, about 1 to 1-1/2 hours. Stir occasionally to prevent scorching.
• Prepare quart jars, rings, and lids by heating them in boiling water in a canning kettle for at least 5 minutes. When the sauce is ready, remove jars and lids and place on dry towel.
• To each jar, add 1 teaspoon salt and 3 tablespoons bottled lemon juice. Ladle the hot tomato sauce into jars, leaving 1/2-inch of space at the top of each jar. Wipe jar rims with a clean, damp cloth, place lids onto jars, and screw on rings.
• Place filled jars in the canning kettle. Return water to a simmer, adding more water if needed to cover the jars by at least 1/2 inch. Cover kettle and bring water to a boil. Cook at a steady boil to process the jars until fully sealed, about 45 minutes. Turn off heat and let jars rest 5 minutes before removing and cooling on a clean, dry towel placed on kitchen counter or table. Check that the lids have sealed, and store in a cool, dark place for up to 1 year.