What a great year for tomatoes. I haven't heard any complaints about tomato production this year. Some of us are using our own or borrowing someone else's dehydrator to dry all the billions and billions of cherry tomatoes. I don't seed them because I like them chewy and sweet. They taste like candy and I just snack on them but some people like to throw them in stews or sauces or salads.
Other than making gallons of sauce that I freeze for the winter, my other favorite tomato recipe is Filo pizza. This was a magazine recipe find years ago and now is the favorite of all three of my children plus their cousins.
It goes together quickly once you have ripe plum tomatoes, slices of mozzarella cheese or asiago or a combination, a sliced onion and filo dough. Filo dough is found in the freezer section, usually with the desserts and pies. Follow the directions which tell you to put it in the fridge 24 hours before you use it, or on the counter 1 hour before using.
- First you put some olive oil in a bowl and get out your baking sheet. Oil the sheet with a pastry brush and then stack 6 or 7 sheets of filo on the baking sheet, spreading each sheet with olive oil.
- Bake the filo in a 400 degree oven for 5-10 minutes checking periodically so that you take it out just as it starts to brown. You can do this ahead of time.
- Spread the cheese slices over the filo. I usually have the grocery store deli slice 12-15 slices per sheet of pizza.
- Slice the plum tomatoes into thin 1/4 inch slices and place them so they aren't quite touching over the cheese. Sprinkle sliced onions over the top, and sprinkle herbs de provence or Italian herbs and parmesan and salt and pepper over the top.
- Drizzle with some olive oil and bake right away at 400 degrees until sides are brown and top is cooked: about 20-25 minutes. Check a few times.
- Eat right away while it's nice and crispy.