Shortcuts: Welcome back the tomatoes

Mary Ann Kauchak/Columnist
Published: July 9, 2008

Nine green orbs dangle on four, hearty, three-foot tomato plants in my garden, thanks to my hus-band. After a small yield from planting too late last season, I'm anticipating this harvest. Saddened by the current miscues of the FDA warning about fresh tomatoes carrying salmonella, I felt compelled to find recipes to help struggling farmers.

I had success perusing a cookbook I bought in Savannah, Ga. several years ago. Of course, I adapted the recipes and took "short cuts" where necessary.

When my mother-in-law visits, she loves feasting on tomato sandwiches. For her taste, soft white bread, lots of mayo and thick home-grown tomato slices suffice. The recipe below takes that sim-ple sandwich up a notch. Served open-face on cookie-cutter bread rounds and accented with shreds of fresh basil, this summer snack becomes elegant luncheon fare.

Visit your local farmer's market or grocery and pick up some vine-ripened tomatoes to-day!

TOMATO SANDWICHES

1 loaf white bread

3 large tomatoe

1 cup mayonnaise

Salt to taste

1 bunch fresh basil, cut in thin shred

Cut a round from each bread slice (save crust for bread crumbs). Slice tomatoes evenly and thinly. Press slices lightly with a paper towel, then salt. Spread each bread round with light coating of mayonnaise, then a tomato slice and a sprinkle of basil. Serve immediately.

FRESH TOMATO PIE

4 tomatoes, sliced

½ cup onion, sliced thin and separated

1 (9-inch) readymade pie crust, baked

1 cup mayonnaise

1 cup grated Parmesa

1 cup shredded Cheddar cheese

Salt and pepper to taste

Fresh basil for garnish

Preheat oven to 350 F. Layer tomato slices and onion in baked pie crust. Season with salt and pepper. Mix mayonnaise and cheeses, and spread on top. Bake 30 minutes or until lightly browned. Garnish with fresh basil. Serves 8.

TOMATO & ARTICHOKE BAKE

2 (14-ounce) cans artichoke hearts, drained

2 large ripe tomatoes, quartered

3 tablespoons butter or margarine

TOPPING:

½ cup seasoned bread crum

¼ cup grated Parmesan cheese

2 tablespoons butter or margarine, melted and cooled

Preheat oven to 350 F. Melt first 3 tablespoons butter in 9-inch square baking pan or oven-proof casserole dish in oven for 5 to 6 minutes. Stir in artichokes and tomatoes. In small bowl, combine topping ingredients. Mix well. Sprinkle over artichokes and tomatoes. Bake 25 to 30 minutes or until crunchy on top and heated through. Serves 4 to 6.

—Adapted from "First Come, First Served…in Savannah" (Wimmer Cookbooks, 2001)

Mary Ann lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is now available at Salt & Pepper Books in Occoquan.