What to do with all those tomatoes…
Last Updated on January 15, 2025 by Stacy Averette
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.
