Stuffed Cheesy Sausage Heirloom Tomatoes

I love stuffed vegetables. I think it is an Egyptian thing. We stuff anything, grape leaves, tomatoes, cabbage, eggplant, and everything stuffed is called "mashi." It is surprising how many traditional Egyptian dishes have Southern twins. This is one of them. I have put my own twist on it. I will also take this moment to brag about my garden of heirloom tomatoes, which adore. I found the Virginia Heirloom Tomato Seeds the Southern Exposure Seed Exchange, which may be my favorite website of all time. I digress. Back to the maters, because they won't cook and eat themselves. 

What you need: 

4 large tomatoes 
1/2 pound lean sausage
1 medium onion diced
4 celery stocks diced
sprinkle of Slap yo Mama Creole Seasoning
a dash of cayenne 
1 teaspoon of balsamic or red wine vinegar 
salt and pepper to taste
4 slices of cheese, any kind you like I used Muenster because that is what I had

What you do: 

1. Preheat the oven to 400 F
2. Slice the tops of the tomatoes and keep them (they will be lovely little hats later) 
3. Using a spoon gently take out the tomato innards and put into a bowl. 
4. Cook up in a hot cast iron skillet the onions, celery, seasonings (and the sausage unless it is cooked already)
5.Mix the tomato guts, sausage, most of the basil, cayenne, balsamic vinegar, and salt and pepper in a bowl 
6. Fill the tomatoes with the sausage mixture
7. Top each tomato with a slice of cheese and the little tomato hat
8. Cook for 20 minutes or in my case how long it takes me to sing my little one to sleep 
9. Serve with a smile on your face and love in your heart and a big glass of Chianti

As always, much love, many blessings and happy garden to tabling!  

Heirloom Tomato Pie with Homemade Ricotta

Heirloom Tomato Pie with Homemade Ricotta

Tomato Pie! This is a Old Southern Recipe that I modernized with the inclusion of ricotta and removal of mayonnaise. I call these recipes "Charm Recipes" because that is what they are, charming. Oh... and it is delicious! Think deep dish pizza with juicy chunks of tomato instead of sauce.

What you need:

4 large ripe tomatoes
20 or so basil leaves
8 oz of fresh mozzarella
1/3 cup of ricotta
salt
pepper
olive oil drizzle
pastry dough (store bought or your favorite recipe) 

What you do:

1. Preheat your oven to 400 F
2. Roll out your pastry dough and place in an oiled cast iron skillet or greased pie plate
3. Cut up your tomatoes, basil leaves, and mix in mozzarella, ricotta, salt and pepper
4. Push the pie dough with your fingers into the skillet or pie plate 
5. Prick with a fork, and bake alone for about 10 minutes.
6. Place tomato mixture in pie shell and drizzle with olive oil
7. Bake for 35 minutes or so, until the top is brown and bubbly

Bonus Recipe: Homemade Ricotta

What you need:

2 quarts of whole milk
1 cup of heavy cream
2 Tablespoons of white vinegar
1/2 a teaspoon of kosher salt1 large saucepan
thermometer
cheesecloth
colander
large bowl

What you do:

1. Heat the milk and cream until it reaches 180 degrees F
2. Take off the heat and stir in the vinegar, and stir for 30 seconds
3. Stir in the salt, and stir for another seconds
4. Set a folded quartered cheesecloth in a colander and set in a large bowl
5. Gently pour the milk into the cheesecloth lined colander/bowl
6. Leave to drip on the counter for about 20 minutes or alternatively you can set in the fridge over night and allow the whey gently to drip out.

As always, much love, many blessings, and happy baking!

Garden Tomato and Red Pepper Soup

Too many tomatoes? Yes, everyone with a garden this time of year experiences that. It is funny because we plant our gardens we never think we have enough... and then by august, we can't look at another jar of marinara. But... this is a wonderful tomato recipe that is seriously delicious.

There is a noticeable difference between homemade soup and prepared soup. Not just in the flavor but in the texture as well. It has a fantastic creamy mouth-feel.

What you need:
5 fresh tomatoes
2 red peppers
3 Tablespoons of butter
3 Tablespoons of flour
2 quarts of water
3 bullion cubes of chicken, beef, or veggie
1 red onion
1 teaspoon of oil
salt and pepper to taste
garnish... like a grilled cheese sandwich :)

What you do:
1. boil a large pot of water, about 2 quarts, you are going to use this as the soup liquid
2. cut a cross into the bottom of the tomatoes and peppers, toss them in the boiling water until the skin starts to pull away.
3. put the boiled veg into a bowl and cover with cling film. let them cool, the steam will continue to take the skin and it gives you time to do the other things.
4. add the bullion cubes to the poaching liquid, and turn to simmer
5. in a separate skillet, add the oil and the chopped onion and let it sweat out and caramelize a little. add the cooked onions to the broth.
6. in the same pan, melt the butter and add the flour. stir until combined and light caramel color, add to the broth.
7. by the veg should be cooled enough to handle. peel the skins off, chop and add to the broth.
8. let cook, about 5-10 minutes, and using an immersion blender or regular blender with the top vented, puree your soup.
9. add seasoning and enjoy with your garnish of choice... and company of choice... for me that is a turkey and cheese grilled sandwich, my husband, and re-runs of new girl... enjoy!

as always, many blessings, much love, and happy cooking!