Tomato parfaits? Last of the garden yield hops right into these treats

The last few tomatoes of summer just had to have a worthy adios. I had pledged to save this recipe for the next time I needed an inventive New Year’s Day black-eyed pea recipe, but the tomato topping just begged for this to be a summer recipe. Just before the last of our tomato vines were pulled up, we found a few remainders of the red fruit. Into this recipe for Hoppin’ John Parfaits they went.

How cute! Layers of black-eyed peas, rice, a tomato-green onion-celery salsa mix, turkey bacon bits, and pepper Jack cheese all stacked up in a parfait glass. This parfait wasn’t a dessert at all but was a lively entree, although it just as easily could have been a salad or a side.

So long, tomatoes (although we well may plant a fall installment after the drought leaves us). High produce prices spawned by the national weather nightmare may drive a lot more folks to grow their own this fall. Hoppin’ John Parfaits helped create a noteworthy parting for our summer crop.

Hoppin’ John Parfaits

1 cup uncooked basmati rice

3 bacon slices (I used turkey bacon)

1 cup chopped sweet onion

1 jalapeno pepper, seeded and minced

2 (15.8-ounce) can black-eyed peas, drained and rinsed

1 cup water

1 large tomato, finely chopped

2 green onions, thinly sliced

1 celery rib, finely chopped

1/4 cup chopped fresh parsley

1/4 cup olive oil

2 tablespoons apple cider vinegar

1 cup (4 ounces) shredded pepper Jack cheese

Prepare rice according to package directions. Meanwhile cook bacon in a medium skillet over medium-high heat 10 to 12 minutes or until crisp. Remove bacon and drain it on paper towels. In skillet reserve 1 tablespoon drippings. Crumble bacon. Sauté onion and jalapeno pepper in hot drippings for 3 to 5 minutes or until lightly browned; stir in black-eyed peas and 1 cup water. Reduce heat to medium and simmer; stir occasionally for 5 to 7 minutes, or until liquid has almost completely evaporated. 

In a small bowl stir together tomato and next 5 ingredients. Layer black-eyed pea mixture, hot cooked rice, and tomato mixture in 12 (7-ounce) glasses. Top with cheese and crumbled bacon. (Source: Southern Living April 2012)

Tomato Panzanella a jumble of colors and nutrition

The tomatoes keep rolling in from our garden. The heat keeps pressing down without a break. Keeping the kitchen temps lowered helps make the house bearable on a sweltering day. This recipe meets a lot of needs in all those afore-mentioned regards.

Tomato Panzanella features cooked fresh corn kernels, gorgeous tomatoes, cucumber, red onion, and fresh basil. Some French bread (toasted in a countertop toaster, not by firing up the oven) gets tossed in.

Along with some fresh melon on the side, this dish made a welcome meal for Hubby and me on a recent mop-the-brow summer evening. The vibrant color of everything jumbled together added to our enjoyment. Cool and delicious!

Tomato Panzanella

1 cup cooked fresh corn kernels

2 pounds large heirloom tomatoes, coarsely chopped

1 tablespoon white cooking wine

1/2 (16-ounce) French bread loaf, cut into 1-inch cubes and toasted

1 English cucumber, sliced

1/2 cup extra virgin olive oil

1/4 red onion, thinly sliced

1/3 cup torn fresh basil

salt (or salt substitute) and pepper to taste

1 tablespoon sherry vinegar

Toss together all ingredients. Let stand 30 minutes. Add sherry vinegar; toss to combine. Makes 4 to 6 servings. (Source: Southern Living July 2012)

Four and twenty tomatoes (well, almost that many) baked in a pie

A very special adult son’s visit to his parents’ house called for a dish beyond description. Fresh tomatoes from the garden and an enticing new recipe for tomato pie was just the combination.

We wanted our son, in town on a business trip, to enjoy some of the yield of our overpoweringly fertile tomato vines. Gorgeous red tomatoes were starting to line our window-ledges and countertops as Hubby marched them in from the garden rows. They got a home in this Old-fashioned Tomato Pie after the July 2012 issue of Southern Living featured some new, creative ways to work with tomatoes that are just-ripened.

In a flaky pie crust and garnished with fresh herbs and filled with a delicious cheese mixture, the pie was devoured in a hurry. The straight-from-the-vine tomatoes first were laid out on a paper towel, salted (salt substitute was used), and left to stand for 10 minutes to rid them of excess water so the pie wouldn’t be soggy.

We had quite a celebration; this pie of pies easily could have been the dessert course, since the tomatoes represented such sweet goodness.

Old-fashioned Tomato Pie

2 1/4 pound assorted heirloom tomatoes, thinly sliced

1 1/4 teaspoon kosher salt, divided (I used salt substitute)

1 sweet onion, chopped

1 1/4 teaspoon freshly ground pepper, divided

1 tablespoon canola oil

1/2 cup assorted chopped fresh herbs (such as chives, parsley, and basil)

1/2 cup freshly grated Gruyere cheese

1/2 cup freshly grated Parmigiano-Reggiano cheese 

1/4 cup mayonnaise

pie crust recipe of your choice (source furnished one, but I used my own tried-and-true version)

Line prepared crust with aluminum foil; fill with pie weights or dried beans to keep the crust from bubbling up or shrinking. Place on an aluminum foil-lined baking sheet. Bake at 425 degrees for 20 minutes. Remove weights (or beans) and foil. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes). Reduce oven temperature to 350 degrees. Place tomatoes in a single layer on paper towels; sprinkle with 1 teaspoon salt. Let stand 10 minutes. Meanwhile sauté onion and 1/4 teaspoon each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in prepared crust. Season each layer with pepper (1 teaspoon total). Stir together cheese and mayonnaise; spread over pie. (I sprinkled a little extra grated cheese on top.) Bake at 350 degrees for 30 minutes or until lightly browned. As you bake, shield edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature. Makes 6 to 8 servings.