I believe September is a month for change and preservation. As the warmer months come to a close in the northern hemisphere. I feel a pull to package and preserve as much of the seasonal foods summertime has to offer.
Like these! Tart and sweet slicer tomatoes I picked up from a local farmer. I really dislike using canned food, something about food stored in metal seems off to me. BPA lined cans - huh?
But how do make Spaghetti Bolognese in February otherwise?
Dice. Dice. Dice. I plan to dice and freeze in glass jars for use throughout the winter.
Putting aside that they will be delicious! They will also retain more of their nutritional value like vitamin C, phytonutrients like lycopene for longevity. Winning!
But while they are fresh for the tasting, why not enjoy them to the fullest with complimentary foods like basil, olive oil and cheeses!?
Here's a simple recipe for a tomato tart made with a simple buttery pie crust.
Sweet Onion + Tomato Tart with Gruyere + Basil
Adapted from: Laurie McNamara via Simply Scratch
Preheat oven: 425°F
1 pie crust, par-baked
1 T bacon fat or lard
1 large sweet onion, sliced
1 t sea salt
1 t pepper
1/2 cup mozzerella, grated
1/2 cup gruyere, grated
1/2 cup parm, grated
1 large tomato, sliced thinly
1 small tomato, sliced thinly
1 handful basil, chiffonade
Melt: fat in sauté pan Sauté: onions with salt + pepper until soft, sweet + slightly brown Mix: all 3 cheeses in a bowl + scatter into pie crust Add: sautéd onions on top of cheese Layer: tomato slices on top of onions, overlapping is KEY! Bake: until golden brown about 15 minutes. Let cool for 10 minutes Garnish: with basil + freshly ground black pepper.