Category: mains

tomato plants bent

to the ground, bursting out of

their metal cages

source

crust: 1 3/4 c flour, 1/2 t sugar, 1/2 t kosher salt, 1 stick cold butter, 1 egg, 2 T water; filling: 3 tomatoes, sliced & salted; 1 T minced garlic, 1 c chopped basil, 2 c chopped parsley, 2 T olive oil, 2 T dijon, 1 c shredded parm, salt & pepper

chop/knead crust together, roll out on wax paper, bake pricked with a fork in a pie dish 375 F, 25 minutes; combine filling except tomatoes, place on crust, add tomatoes; add additional olive oil, salt, pepper; bake 1 hour

serve with red pepper

flakes, parm, and crusty bread to

mop up all the sauce

source, 6 servings

3 big zucchini, sliced, roasted with oil, salt, pepper, 400 F until just brown; 6 big tomatoes, quartered; 1 onion, sliced; 2 T olive oil, 1 t sugar, salt & black pepper, 2 T minced garlic, 1/4 c basil, 2 c parm

heat oil, onion, garlic, salt, pepper, sugar, cook 5 minutes; add tomatoes, simmer 20 minutes or until tomatoes fall apart, add basil; in an oiled baking dish layer sauce, zucchini, parm, repeat; 375 F, 12 minutes, broil

slice outside and then

the kitchen won’t get covered

with zucchini juice

previous version, 4 servings

1 giant zucchini, sliced thin; 2 onions, sliced thin; 2 T minced garlic, 2 T olive oil, salt & pepper, 1/4 c flour, 3/4 c grated parm, 2/3 c arborio rice

heat oil, onion, garlic, spices, cook 3 minutes; add zucchini, cook until it releases its liquid; add flour, rice, half of parm; put in oiled baking dish, top with rest of parm, 425 F, 25 minutes; broil

cacio e pepe

made the easiest way — with

grain-cooking water

serves 4

3 c cooked grains; 1 c grated parm + 1 T black pepper + cooking water from grains to form a sauce; 4 zucchini, sliced thin, seared in oil & salt; basil

arrange grains, zucchini in an oiled baking dish; 400 F, 20 minutes; broil; add basil

chop tomatoes but

leave a few slices to place

on top for baking

source, 4 servings

4 tomatoes, chopped; 2 T olive oil, 2 T minced garlic, 1 onion, chopped; 2 zucchini, chopped; salt & pepper, 2 T thyme, 1 c rainbow quinoa, cooked; 3 eggs, 1/2 c cubed gruyere, 2 T basil

in a skillet cook onion, garlic, oil, spices 5 minutes; add zucchini, cook 5 minutes; add tomatoes, cook 5 minutes; stir in all but basil, 375 F, 45 minutes, top with basil

a late-night package

delivery truck or just

25 bullfrogs?

source, 3 servings

dough: 1 c flour, 1/2 c cornmeal, 1/4 t kosher salt, 10 T cold butter, 1/2 c grated cheddar, 1/2 c cold water: chopped together, chilled 30 minutes, rolled out to 1/4-inch on parchment; 1 c grated cheddar + kosher salt & pepper; 3 tomatoes, sliced, well salted with kosher salt, rested 30 minutes, drained; 2 T cider vinegar + 2 T honey + 5 thyme sprigs, simmered; 2 T olive oil + 3 T minced garlic, caramelized; 1 egg + 1 t water

assemble on parchment on rimmed baking sheet in order, fold dough to form 1/2-inch crust before egg wash; 425 F, 35 minutes