Tomatoes – Tia Maria's Blog

September 8, 2015

Tomato and Basil Flat Bread

Tomato and Basil Flat Bread

Tomato and Basil Flat Bread is my favorite style of pizza. Especially during the summer months when I have fresh tomatoes and basil growing in the garden. This is so easy to make and I bet you have all of the ingredients in your kitchen right now!

Pick up some st0re bought pizza dough for an easy pizza night! Enjoy!

Fresh Basil

Ingredients:

1 pound of home made (recipe below) or store bought pizza dough

1 cup of Ricotta cheese (use 1 cup of low fat cottage cheese for a lite version)

2 large ripe tomatoes (sliced thin 1/4 inch)

2 large ripe yellow tomatoes (sliced thin 1/4 inch)

1 tablespoon of olive oil

Pinch of salt

Black pepper (to taste)

10-12 fresh basil leaves (tear slightly)

1 tablespoon of crushed garlic

1 cup of shredded mozzarella cheese

Parmesan cheese

Fresh Tomatoes

Preparation for dough:

4 cups of all purpose flour

1 and 1/2 cups of warm water

2 packages of active dry yeast (1/4 oz each)

1 tablespoon of sugar

2 teaspoons of salt

1/4 cup of olive oil plus more for drizzling over top

Place the yeast into the warm water and let dissolve until foamy. Add the sugar, salt and olive oil. Add the yeast mixture to the flour and mix well until a sticky dough forms. Place the dough into an olive oiled large bowl, cover with plastic wrap and place in a warm place for at least an hour or until doubled in size.

Prepare Flat Bread:

Stretch the dough into a rectangle and place on a sheet pan that has been coated with flour.

Brush on the olive oil. Spread the ricotta or cream cheese on the dough. Spread the garlic over the ricotta.

Place the tomato slices over the cheese creating your desired pattern. Sprinkle with salt and pepper and a little more olive oil.

Gently sprinkle the shredded mozzarella cheese. Place basil leaves in between the tomatoes. Top with crated Parmesan cheese.

Heat oven to 425 degrees F. Cook pizza for about 15-20 minutes until the bottom is golden brown and crispy.

Appetizers / Photo Gallery / Recipes

August 11, 2015

Portuguese Panzanella with Chourico and Presunto

Never throw away your day old bread. Make this Panzanella salad. Simply cut the bread into 1 inch cubes, coat with a little olive oil and your favorite seasonings and cook in your oven for a few minutes until crispy. This salad is easy to make and you can substitute the meats with any you prefer. Enjoy!

Ingredients:

Chourico sausage (thinly sliced)

Presunto (Prociutto * thinly sliced and chopped)

Tomatoes (cut into chunks)

Cucumbers (cut into chunks)

Apple (cut into chunks) This is optional

Cheese (cut into small cubes)

Red Onions (sliced thinly)

Olive oil

Red wine vinegar or Balsamic vinegar depending on your preference

Salt

Pepper

Basil (chopped)

Crusty Bread cut into cubes or store bought croutons

Preparation:

Place the tomatoes, cucumbers, tomatoes, chourico, presunto, and onions in a deep salad bowl.

Make dressing by mixing equal parts oil and vinegar and then add salt and pepper to your taste in a small jar and shake well.

Pour dressing over the salad. Top with basil and the croutons.

Note: Make the salad ahead of time and store in the refrigerator before adding the dressing if you want to serve it later in the day.

Appetizers / Photo Gallery / Side Dish

September 17, 2013

Bruschetta a Portuguesa

I’m reinventing the Papo Seco!

You’ll never waste any leftover Papo Secos again, once you make this easy recipe for Bruschetta; an antipasto from Italy whose origin dates back to the 15th century.

Bruschetta; is grilled bread rubbed with garlic and topped with olive oil. Many variations include toppings of tomatoes, grilled vegetables, beans and cured meats and cheese.

My Italian friend hates the English translation so he always makes us pronounce it correctly in Italian; (bru-sket-ta).

You can be creative with this recipe by adding your favorite variations of olives, cheeses and cured meats!

Don’t be afraid to make a double batch because there seems to never be enough of these little mouthwatering treats!

Ingredients:

3 – 4 Papo Secos – Portuguese Rolls or Baguette (day old or more)

2 medium ripe tomatoes (chopped very finely)

Or use 1/2 cup of my sun dried tomato recipe

1 slice of Presunto (finely diced)

1/4 cup finely chopped red onions

1/4 cup chopped black olives

1/4 cup roasted red pepper (finely chopped)

2 cloves garlic (finely diced)

4 tablespoons of Portuguese Olive oil

1 teaspoon of finely chopped parsley

crushed black pepper

Instructions:

Slice the bread into very thin 1/4 to 1/2 inch slices and place each one flat down onto a large baking sheet.

Place one chopped garlic clove and 2 tablespoons of olive oil in a very small microwave safe bowl and cook for about 30 seconds to infuse the oil with garlic flavor.

Brush the bread with the garlic infused oil, but leave half for the topping.

Place the tray with the slices of bread under the broiler to toast for about 2 minutes or until a light golden brown turning over to brown the other side.

*Caution: The bread will toast quickly. Always leave the oven door open when you toast bread in your oven broiler!

Drain the tomatoes to remove any moisture and place them in a plastic or ceramic bowl. Add the remaining ingredients including the remaining garlic clove and olive oil and mix.