by Judie Byrd
Whether picked from the garden or carefully selected from my favorite market, tomatoes always inspire me to whip up a bright, fresh summer-friendly meal.
Recently, I watched my daughter make her version of easy pizzas. To keep the kitchen cool, she cooks them on her electric griddle. I was enchanted by how beautiful they were and how simple and fun they were to make. Crusts were pre-rolled (Teresa says up to a day ahead and store covered in refrigerator), toppings were arranged on a cutting board nearby, and people created their own masterpiece. Instant party!
I also love Tomato Bacon Stacks - dramatic, expressive, and NOT your mama's BLTs! Inspired by Central Market's luscious, dreamy display of heirloom tomatoes, this open-faced sandwich is rich with bacon, blue cheese and a tangy warm bacon dressing. It definitely calls for a fork and knife!
Since my first trip to Italy years ago, I've been hooked on panzanella - Italian bread salad. Use a good, tough bread such as ciabatta, really ripe tomatoes and voilá! Italy in a bowl!
So grab some juicy, bright tomatoes and hang in there - September is just around the corner!
Griddle Pizzas
Yield: 6 personal pizzas
• 1, one-pound loaf frozen pizza or bread dough (fabulous new find at Central Market - frozen Brooklyn Pizza Dough!)
• 1/2 cup olive oil
• 1 recipe Simple Tomato Sauce (recipe follows), or 1, 15-ounce jar prepared pizza sauce
• Your choice of toppings such as: roasted tomatoes, sliced onions, brine-cured olives, capers, artichoke hearts, diced cooked chicken, crumbled feta, shredded Parmesan
Defrost one loaf frozen bread dough and cut into six pieces. Roll each piece of dough into a circle, about six inches across. Place rolled dough rounds on a plate (layer with plastic wrap if needed). Use immediately or refrigerate up to a day ahead.
Gather all topping ingredients. Heat electric griddle to 400 degrees.
Brush one side of each dough round with olive oil and then place on griddle with oiled side down. Cook until bottom is golden brown. Use a spatula to turn the crusts and immediately top with three to four tablespoons sauce; then layer on toppings, ending with cheese. Cook until cheese is melted, turning down temperature on griddle if necessary.
Judie's pizza tips: Avoid using too much sauce and toppings or pizzas will be heavy and soggy.
To give bottled pizza sauce a homemade taste, stir in a few tablespoons of pesto sauce.
Simple Tomato Sauce
Yield: about 4 cups
• 2 tablespoons olive oil
• Several cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon dried mixed Italian herbs
• Pinch of fennel seeds, crushed
• 1, 28-ounce can crushed, fire-roasted tomatoes
• Salt and pepper to taste
1. Heat olive oil in a large skillet and sauté garlic and pepper flakes until garlic is tender. Stir in remaining ingredients and simmer 10 to 15 minutes.
Tomato Bacon Stacks
Yield: 4 sandwich stacks
Substitute turkey bacon if desired - use olive oil in place of bacon drippings.
• 8 slices extra thick bacon
• 4 slices crusty French bread (I used Central Market's 3-inch Italian loaf)
• 4 tablespoons olive oil, for brushing bread slices
• 1/4 cup diced onion
• 1 tablespoon mustard seeds
• 1/2 cup vinegar (wine vinegar or cider vinegar)
• 1/4 cup olive oil, for dressing
• 1/4 cup water
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 4 heirloom tomatoes, preferably a variety of colors, cut into thick slices
• 12 or more colorful cherry tomatoes
• 4 ounces blue cheese, crumbled
• 1 bunch fresh basil
Cut bacon into slivers and fry in a skillet until crisp. Remove bacon from skillet and drain on paper towels. Pour off and discard all except two tablespoons bacon drippings.
To make bacon dressing: add onion and mustard seeds to reserved bacon drippings in skillet and cook until onion is tender. Whisk in vinegar, olive oil, water, mustard and salt and pepper. Simmer a few minutes to thicken slightly. Set aside to keep warm.
Brush bread slices with olive oil and toast in a clean skillet or on a griddle.
To assemble: Place toast rounds on serving plates. Layer on tomato slices, sprinkling on bacon, cheese and basil leaves between each slice. Scatter cherry tomatoes on plate. Drizzle all with warm bacon dressing.
Summer Panzanella
Yield: 4 servings
• 4 cups, 1/2-inch bread cubes, cut from a hearty, dense loaf such as Italian or ciabatta
• 2 pounds ripe tomatoes, diced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup balsamic or red wine vinegar
• 1/2 cup olive oil
• 1/2 bunch fresh basil
• 1/2 cup shredded Parmesan cheese
• Salt and pepper to taste
Preheat oven to 375 degrees. Place bread cubes on baking sheet and bake 10 minutes or until crispy. Allow to cool.
In a large bowl, toss together tomatoes, onion, garlic, vinegar and oil. Add bread cubes, basil, Parmesan cheese and salt and pepper. Toss lightly. Best served at room temperature.
