Columbia Star

Star Chefs



Frresh Tomatto Piie

1 (9 inch) pie shell
7 ripe tomatoes, sliced
1 yellow onion
3/4 cup mayonnaise
1/3 cup shredded
mozzarella cheese
1/3 cup grated
Parmesan cheese
ground black pepper
to taste
2 tsp. fresh basil

2 tsp. fresh oregano

Preheat oven to 350 degrees. Bake pastry shell for 8 to 10 minutes or until browned.

Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.

In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread mixture evenly over tomatoes.

Bake at 350 degrees for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

Marriinatted Cherrrry Tomattoes

10 cherry, grape, or
small heirloom
tomatoes (or mix)
2 tsp. dried oregano
2 tsp. balsamic vinegar

1 Tbsp. olive oil
1/4 tsp. salt
1 pinch ground
black pepper

Halve tomatoes and toss with oregano, oil, vinegar, salt, and pepper. Let sit for a minute or two to let flavors develop. Enjoy.

Doublle Tomatto Brruschetttta

6 roma (plum)
tomatoes, chopped
1/2 cup sun-dried tomatoes,
packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 Tbsp. balsamic vinegar
1/4 cup fresh basil,
stems removed
1/4 tsp. salt
1 French baguette

2 cups shredded
mozzarella cheese

Preheat the oven on broiler setting.

In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for one to two minutes, until slightly brown.

Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

Broil for five minutes, or until the cheese is melted.

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