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august 7-13, 2022 What's up! 47 try these recipes Ripe for the pickin' Make delicious use of summer's tomato bounty Amish Tomato Pie Ingredients • 1 recipe pastry for a 9-inch pie crust • 3 pounds tomatoes • 1 cup diced raw bacon • ½ cup sliced leek • 2 cups grated white Cheddar cheese • ½ cup grated Fontina cheese • ½ cup mayonnaise • ½ cup fresh basil, torn into small pieces • 1 egg • 1 tablespoon Dijon mustard • 1 pinch salt and ground black pepper to taste Directions 1. Chill pie dough for about 1 hour. 2. Preheat the oven to 425 degrees F (220 degrees C). Place a baking sheet on the lower oven rack. 3. Slice tomatoes into 1/2-inch slices. Remove seeds with your fingers. Place 6 slices on paper towels or a clean cloth and cover with more paper towels or another clean cloth. Arrange the remaining slices on a wire rack. 4. Line a deep-dish, 9-inch pie plate with dough. Place 2 layers of aluminum foil over the entire surface. Fill with pie weights or dried beans. 5. Bake pie crust on the preheated baking sheet on the bottom rack. Place tomatoes on a higher rack. Reduce temperature to 400 degrees F (200 degrees C). Bake until the bottom of the pie crust has lost its translucent raw look and the edges have just started to color, 12 to 15 minutes. 6. Carefully remove the foil and the weights. Cover the edges of the crust with foil to prevent them from burning. Poke the bottom of the pie crust with a fork to keep it from puffing up. Return the pie crust to the bottom rack and bake until the bottom starts to color, about 8 more minutes. 7. Remove pie crust and allow to cool. Continue baking the tomatoes until they are wilted, about 40 minutes total. Remove and allow to cool. Keep the oven on. 8. Place bacon in a large skillet and cook over medium- high heat, turning occasionally, until some of the fat has rendered, about 5 minutes. Add sliced leek. Cook until bacon is crisp and the leeks have softened and browned, about 5 more minutes. Drain bacon on paper towels and allow to cool. 9. Place bacon-leek mixture, Cheddar, Fontina, mayonnaise, basil, egg, and mustard in a bowl. Season with salt and pepper. Mix to combine. 10. Spread 1/3 mixture on the bottom of the pie crust. Arrange 1/2 of the roasted tomatoes on top. Spread another 1/3 of the mixture over the tomatoes and arrange the remaining roasted tomatoes on top. Add the last 1/3 of the mixture and gently press the fresh tomato slices on top in a decorative pattern. Arrange foil around the edges of the pie crust to protect them from burning, taking care that the foil doesn't touch the tomatoes. 11. Bake until browned and bubbly on top, about 40 minutes. Cool completely before serving. Homemade Tomato Sauce Ingredients • 10 ripe tomatoes • 2 tablespoons butter • 2 tablespoons olive oil • 1 onion, chopped • 1 green bell pepper, chopped • 2 carrots, chopped • 4 cloves garlic, minced • ¼ cup Burgundy wine • ¼ cup chopped fresh basil • ¼ teaspoon Italian seasoning • 2 stalks celery • 1 bay leaf • 2 tablespoons tomato paste Directions 1. Bring a large pot of water to a boil. Prepare a large bowl of ice water. 2. Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute. Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peels and squeeze out seeds. 3. Chop 8 tomatoes and puree them in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside. 4. Heat butter and oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, carrot, and garlic; cook and stir until onion softens, about 5 minutes. Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours. 5. Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve. Tomato Mozzarella Salad Ingredients • 3 large tomatoes, sliced • 8 ounces mozzarella cheese, sliced • ¼ cup olive oil • ¼ cup balsamic vinegar • ¼ teaspoon salt • 1/8 teaspoon ground black pepper • ¼ cup minced fresh basil Directions 1. Place tomato slices, alternating with mozzarella slices, on a large serving platter. 2. Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. Drizzle over tomatoes and mozzarella; sprinkle with basil. Courtesy allrecipes.com