Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

Fresh Tomato Basil Tart

Some folks like to squeeze out part of the juice and seed the tomatoes. I’ve had folks who make
this into small tarts, and one reader uses this topping on a pizza! 

You'll need:
1 pie crust,
1 tablespoon flour,
8 oz Mozzarella, Monterey Jack or combo of both,
Salt and pepper to taste,
1/2 to 1 cup mayonnaise, regular or light
     (start out with 1/2 cup; if too thick to spread, add a bit more as needed),
3-4 tomatoes, sliced, enough to make a layer,
1 nice bunch green onions, sliced thin,
Handful of fresh basil, chopped, about 1/4 cup or so, or 2 scant teaspoons dry.    
 Preheat oven to 400.  Prick crust and pre-bake 10 minutes.  Dust bottom with flour.  Mix cheese, salt and pepper and mayo. Spread thin layer over crust. Lay tomato slices on top. Spread rest of cheese mixture over tomatoes.  Sprinkle with green onions and basil. Smooth top, pushing onions and basil into cheese mixture. Bake about 20 minutes or until puffed and golden.

Tips from Rita’s garden:  HERBAL OILS/PASTES FOR THE FREEZER - All of those herbs just begging to be picked can be turned into wonderful oils or pastes. Just blanch the herbs for a second or two, immediately plunge them into ice water, and dry. This sets the color and flavor. Put as many leaves as you like into a blender or food processor and slowly add your favorite oil – I like to use olive for basil and canola for other herbs but the choice is yours. Olive oil will impart its own flavor, while canola is flavor-free. Add enough oil to make a thick paste, or more for a brushing or pouring oil. Stores well in refrigerator for a couple of weeks, or in freezer for 6 months or so. Great on pizzas, pasta, breads, in casseroles, soups and stews, or as a starter paste for pesto.

You can perk up purchased pasta sauce ... just chop a few fresh tomatoes and a few leaves of basil, rosemary or thyme into the sauce as it’s heating.  It will elevate that jarred sauce into your own signature creation!

More recipes, etc. on Rita's web site: www.abouteating.com

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