Last Updated on July 23, 2012 by

This is the time of year when many of us are blessed with fresh tomatoes. Nothing beats a sandwich made with thick, juicy tomato slices, fresh white bread, lots of mayonnaise, and salt-n-pepper. My pantry and freezer are stocked with tomatoes (thanks to my Dad) and I’ll enjoy those all winter. But even with my large family I often have more fresh tomatoes than I can use before they spoil. I hate to waste anything so I found several great recipes that I tweaked to suit my taste.

I made each of these this weekend and they were all a big hit so I thought I’d share!

1) Tomato-Egg Sandwiches

  • 1 (8 oz) package cream cheese, softened
  • ½ cup horseradish sauce
  • 1 small onion, grated
  • 1 (1oz) package Ranch dressing mix
  • Bread slices, toasted (I used Sourdough)
  • 1 hard-boiled egg per person, sliced
  • Chopped fresh dill
  • Black pepper
  • Fresh tomatoes, sliced
  •  Beat cream cheese, horseradish sauce, grated onion, and dressing mix with electric mixer until well blended.
  • Spread mixture on one side of toasted bread and top with tomato slices. Add egg slices and sprinkle with dill and pepper

2) Ham and Tomato Pie 

  • 1 (8oz) package diced cooked ham
  • 4 sliced green onions
  • 1 (9-in) frozen unbaked pie shell
  • 1 tablespoon Dijon mustard
  • 1 cup shredded Mozzarella cheese, divided
  • 2 medium plum tomatoes, sliced
  • 1 large egg
  • 1/3 cup half-and-half
  • 1 tablespoon chopped fresh basil
  • 1/8 teaspoon pepper
  •  Preheat oven to 425 degrees.
  • Saute ham and green onions in a non-stick skillet over medium heat until ham is brown and any liquid is absorbed.
  • Brush bottom of pie shell with Dijon mustard; sprinkle evenly with ½ cup Mozzarella cheese; spoon ham mixture evenly over cheese; top with a single layer of sliced tomatoes.
  • Beat egg and half-and-half with fork until well blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining ½ cup of cheese.
  • Bake on lowest oven rack at 425 degrees for 20 minutes or until lightly brown and set. Cool on wire rack for 20 minutes. Cut into wedges.

3) Tomato Pizza

  • ½ (15 oz) package refrigerated piecrust
  • 1 garlic bulb
  • ½ teaspoon olive oil
  • 1 ½ cups shredded Gruyere cheese
  • 4 large tomatoes
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  •  Preheat oven to 450 degrees.
  • Lay refrigerated piecrust in pizza pan; bake until lightly brown, 8-9 minutes; remove from oven and reduce heat to 425 degrees.
  • Cut off pointed end of garlic bulb; place garlic in foil, and drizzle with olive oil. Fold foil to seal.
  • Bake garlic at 425 degrees for 30 minutes. Remove from oven to cool and reduce heat to 350 degrees.
  • In the meantime, slice tomatoes, sprinkle evenly with salt and pepper. Place on folded paper towels and let stand.
  • When garlic has cooled squeeze pulp from garlic cloves into bottom of baked piecrust. Sprinkle ½ cup Gruyere cheese over garlic.
  • Arrange tomato slices over shredded cheese and top with remaining 1 cup cheese.
  • Bake at 350 degrees until crust is lightly browned and cheese is melted.

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