Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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17 posts tagged tomato

Delicious Potato Lasagna

This is so delicious! Sorry my pictures aren’t so great here, I like to wait until nighttime to turn the oven on. If you’re growing zucchini (or any kind of summer squash)  and tomatoes, I highly recommend this easy dish. My husband and I ate seconds and thirds. 

This isn’t actually lasagna, there are no noodles, no tomato sauce or béchamel. This is so much easier than making a lasagna! It’s just sliced fresh vegetables, cheese and aromatics, including red potatoes, plum tomatoes, zucchini, mushrooms, garlic, shallots and fresh basil, parmesan and cheddar cheeses, and drizzled at the end with olive oil and white wine.  The delicious “sauce” comes from the bubbling wine and aromatic ingredients. 

To prevent the cheese from burning before all the veggies are cooked, cover the dish with parchment before baking. Twist the corners to get it to stay on, and cut a slit in the center to let the steam escape. I cook this until there’s no longer any bubbling liquid in the bottom of the dish.

Here is a word diagram of the layers in the casserole dish, I season with a little salt and pepper between layers. Butter the pan generously before adding vegetable slices:

Top layer: chopped shallots and grated cheeses

drizzle of olive oil and 3/4 cup white wine

sliced potatoes

sliced mushrooms (I used mini portabellas)

chopped garlic, basil, grated parmesan, & olive oil, salt and pepper (I call this the pesto layer)

sliced plum tomatoes

sliced zucchini

Bottom layer: peeled and sliced red potatoes, salt and pepper

buttered casserole dish

Once you have the layers assembled, before you put the cheese on top, press down on the whole thing gently with your hands. Add the rest of the chopped shallots and cheese. Cover with parchment with a vent cut into it. Bake at 375 for 35 minutes. Turn the oven down to 350 and bake an additional 15 minutes until most of the the liquid is absorbed. Yum!

Grilled Cheddar and Tomato on Sourdough

This was my delicious lunch, with a salad from the garden. It’s not a recipe so much as it is fresh tomato slices cooked into a grilled cheese sandwich on sourdough. I like to serve mine the way my friend Grace does, with Dijon mustard. Yum!

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Veggie Sausage and Egg Sandwich on Whole Wheat English Muffin w/ Cheddar, Avocado and Tomatoes This is easy and delicious. I dressed these with a little mayo, Thousand Island would be nice too. Don’t forget the salt & pepper. Have a great weekend everybody!

Veggie Sausage and Egg Sandwich on Whole Wheat English Muffin w/ Cheddar, Avocado and Tomatoes

This is easy and delicious. I dressed these with a little mayo, Thousand Island would be nice too. Don’t forget the salt & pepper.

Have a great weekend everybody!

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I’m posting this because people don’t talk about it enough. Grilled cheese with a big slice of tomato in the middle. The tomato gets extra juicy and hot while the cheese melts. It’s easy and delicious. Spread the word.  I hope you can see this, I accidentally had my camera on a setting that made my sandwich look all sexy and mysterious. 

I’m posting this because people don’t talk about it enough. Grilled cheese with a big slice of tomato in the middle. The tomato gets extra juicy and hot while the cheese melts. It’s easy and delicious. Spread the word. 

I hope you can see this, I accidentally had my camera on a setting that made my sandwich look all sexy and mysterious. 

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Edible Landscape  6-24-11 Brandywine Tomatoes 

Edible Landscape  6-24-11

Brandywine Tomatoes 

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Here is our first tomato of the season! This variety is called Cherokee Purple. I think it’s time for a tomato sandwich… 

Here is our first tomato of the season! This variety is called Cherokee Purple.

I think it’s time for a tomato sandwich… 

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Easy Tomato Bread Heat oven to 400. Toast one English muffin. Chop 10 or more grape tomatoes and mix them with a big pinch of dried basil, a teaspoon olive oil, salt pepper and 1 small crushed garlic clove Place the tomato concoction on the toasted muffins, I like to really pile a lot of tomatoes on mine, top with grated cheddar and parmesan and bake for 10 - 15 minutes till bubbly and hot. Be careful not to burn the roof of your mouth when you can’t resist taking a bite of 400 degree tomato and cheese right as it comes out of the oven. Yum.

Easy Tomato Bread

Heat oven to 400. Toast one English muffin. Chop 10 or more grape tomatoes and mix them with a big pinch of dried basil, a teaspoon olive oil, salt pepper and 1 small crushed garlic clove

Place the tomato concoction on the toasted muffins, I like to really pile a lot of tomatoes on mine, top with grated cheddar and parmesan and bake for 10 - 15 minutes till bubbly and hot.

Be careful not to burn the roof of your mouth when you can’t resist taking a bite of 400 degree tomato and cheese right as it comes out of the oven.

Yum.

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Pesto Lasagna This is so yummy! It takes a while to chop and cook all the ingredients, but it’s fun. Chop 1 medium onion and add it to a large skillet with 1 lb grass fed ground beef.  Cook the onion and meat together till the meat is cooked through and no longer pink. Drain off any excess fat.  Add 1/2 package chopped brown mushrooms to the pan. The little brown bits that are stuck to the pan will add flavor to the sauce. When the mushrooms hit the pan, they release their liquid and start to de-glaze the pan. Add 3 chopped cloves of garlic and 2 large cans organic whole peeled tomatoes, (blended) or the same amount of tomato sauce.  Add the drained meat back to the pan. Add 1/2 cup red wine, a sprinkle of dry basil, 1/2 tsp Italian seasoning, and 1/2 tsp smoked paprika. Season with salt and pepper. If you don’t have any wine, you can leave it out. Let simmer for about 10 minutes. Now taste the sauce, if it’s bland add more salt. Meanwhile boil a large pot of salted water for the lasagna noodles. Grate 1 package Mozzarella cheese. Cook the noodles till al dente & drain. For the cheese layer: Combine 1 small container of ricotta cheese, 1/2 cup parmesan and 1/2 cup grated mozzarella, 2 tsp fresh chopped fresh parsley (or a big pinch of dried parsley),  and salt and pepper. Scramble 1 egg and mix that in as well. For the pesto: In a food processor, combine 1/2 cup pistachio nuts, 2 crushed garlic cloves, salt and pepper,  1/2 cup grated parmesan cheese, 1 cup fresh basil and pulse till crumbly. Now process in 1/4 cup olive oil.  This is  about enough sauce, noodles, pesto and cheese to make 1 large and 1 smaller lasagna, depending on how you layer it. If you like it really saucy add another can of whole peeled or crushed  tomatoes to the pot. To layer the dish, put about 1/2 cup sauce on the bottom of a lasagna pan, top with an even layer of noodles, then sauce,  then the cheese layer spread on thick and topped with dollops of the pesto, cover with an even layer of  noodles, then a layer of sauce, more grated mozzerella cheese to top. I usually add some cheddar and parmesan to the very top layer of cheese for extra pizzazz. Bake at 350 till bubbly and delicious!

Pesto Lasagna

This is so yummy! It takes a while to chop and cook all the ingredients, but it’s fun.

Chop 1 medium onion and add it to a large skillet with 1 lb grass fed ground beef.  Cook the onion and meat together till the meat is cooked through and no longer pink. Drain off any excess fat. 

Add 1/2 package chopped brown mushrooms to the pan. The little brown bits that are stuck to the pan will add flavor to the sauce. When the mushrooms hit the pan, they release their liquid and start to de-glaze the pan.

Add 3 chopped cloves of garlic and 2 large cans organic whole peeled tomatoes, (blended) or the same amount of tomato sauce. 

Add the drained meat back to the pan.

Add 1/2 cup red wine, a sprinkle of dry basil, 1/2 tsp Italian seasoning, and 1/2 tsp smoked paprika. Season with salt and pepper. If you don’t have any wine, you can leave it out.

Let simmer for about 10 minutes. Now taste the sauce, if it’s bland add more salt.

Meanwhile boil a large pot of salted water for the lasagna noodles.

Grate 1 package Mozzarella cheese.

Cook the noodles till al dente & drain.

For the cheese layer:

Combine 1 small container of ricotta cheese, 1/2 cup parmesan and 1/2 cup grated mozzarella, 2 tsp fresh chopped fresh parsley (or a big pinch of dried parsley),  and salt and pepper. Scramble 1 egg and mix that in as well.

For the pesto:

In a food processor, combine 1/2 cup pistachio nuts, 2 crushed garlic cloves, salt and pepper,  1/2 cup grated parmesan cheese, 1 cup fresh basil and pulse till crumbly. Now process in 1/4 cup olive oil. 

This is  about enough sauce, noodles, pesto and cheese to make 1 large and 1 smaller lasagna, depending on how you layer it. If you like it really saucy add another can of whole peeled or crushed  tomatoes to the pot.

To layer the dish, put about 1/2 cup sauce on the bottom of a lasagna pan, top with an even layer of noodles, then sauce,  then the cheese layer spread on thick and topped with dollops of the pesto, cover with an even layer of  noodles, then a layer of sauce, more grated mozzerella cheese to top.

I usually add some cheddar and parmesan to the very top layer of cheese for extra pizzazz.

Bake at 350 till bubbly and delicious!

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Whole Wheat Margie Pizza Margherita Pizza is the simplest and best pizza of all time! I love the fresh basil garnish! This one is a bit of a cheat, since I didn’t make the dough. Store bought dough is your good friend!   I’m still trying to come up with new ways to use up all my beautiful garden tomatoes. So, I tried home made Margherita Pizza for the first time. This was super easy and beyond delicious.  I bought the whole wheat pizza dough at Trader Joes. Someday, when I have nothing but free time, I’ll be making all sorts of things from scratch. Like dough. And growing my own organic wheat to make it with.  Boy, that will be an amazing day. Until then… Go to the store and buy some pizza dough, preferably whole wheat and organic. Or just buy what they have and what you like. Most stores have some sort of dough in the refrigerator section. Turn the oven on to 450. Remove dough from the fridge to get up to room temp. I cut the big thingy of dough in half and am saving the other half for tomorrow. I like my pizza thin anyway, so that worked out perfectly. Slice 2 tomatoes and placed them in a mesh colander with a sprinkle of salt. The reason I did this was to get some of the juice out, so it didn’t make my pizza all soggy.  While the tomatoes give off their juice, crush a big garlic clove onto a dish or plate, drizzle 2 tablespoons olive oil onto the garlic, sprinkle with salt, pepper and a good sized pinch of Italian seasoning herbs. Set aside. Now gently stretch the dough on a pizza pan that has been buttered or sprayed with non stick spray. I went around and around holding it above the pan, cause my pizza pan has all these holes in it and i didn’t want the dough to smash through. I didn’t toss it in the air either. I might try that someday, today I wasn’t feeling so sporty.  Using a basting brush, spread the olive oil & garlic mixture over the dough all the way out to the edges. Sprinkle the dough with some mozzarella and parmesan cheese. Toss the colander of tomatoes gently to get rid of some more of that pesky juice. Top the pizza with the tomato slices and more cheese. Bake at 450 for 12 minutes till hot and bubbly.  Garnish with fresh chopped basil. Yummy Goodness! 

Whole Wheat Margie Pizza

Margherita Pizza is the simplest and best pizza of all time! I love the fresh basil garnish! This one is a bit of a cheat, since I didn’t make the dough. Store bought dough is your good friend! 

 I’m still trying to come up with new ways to use up all my beautiful garden tomatoes. So, I tried home made Margherita Pizza for the first time. This was super easy and beyond delicious.

 I bought the whole wheat pizza dough at Trader Joes. Someday, when I have nothing but free time, I’ll be making all sorts of things from scratch. Like dough. And growing my own organic wheat to make it with.  Boy, that will be an amazing day. Until then…

Go to the store and buy some pizza dough, preferably whole wheat and organic. Or just buy what they have and what you like. Most stores have some sort of dough in the refrigerator section.

Turn the oven on to 450. Remove dough from the fridge to get up to room temp. I cut the big thingy of dough in half and am saving the other half for tomorrow. I like my pizza thin anyway, so that worked out perfectly.

Slice 2 tomatoes and placed them in a mesh colander with a sprinkle of salt. The reason I did this was to get some of the juice out, so it didn’t make my pizza all soggy. 

While the tomatoes give off their juice, crush a big garlic clove onto a dish or plate, drizzle 2 tablespoons olive oil onto the garlic, sprinkle with salt, pepper and a good sized pinch of Italian seasoning herbs. Set aside.

Now gently stretch the dough on a pizza pan that has been buttered or sprayed with non stick spray. I went around and around holding it above the pan, cause my pizza pan has all these holes in it and i didn’t want the dough to smash through. I didn’t toss it in the air either. I might try that someday, today I wasn’t feeling so sporty. 

Using a basting brush, spread the olive oil & garlic mixture over the dough all the way out to the edges.

Sprinkle the dough with some mozzarella and parmesan cheese.

Toss the colander of tomatoes gently to get rid of some more of that pesky juice.

Top the pizza with the tomato slices and more cheese.

Bake at 450 for 12 minutes till hot and bubbly. 

Garnish with fresh chopped basil.

Yummy Goodness! 

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Smoked Gouda, Sun Dried Tomato & Turkey Bacon BLT  I split this huge sandwich with my hubby for lunch today. It was completely delicious! So delicious in fact, that we made another half of one for dessert. Here’s how we make this yum-a-rific sandwich. For the dressing:  Mix 1 tsp chopped sun dried tomatoes, (thie kind packed in olive oil) with a little mayo.  Set aside. Cook until crispy 4 pieces turkey bacon, regular bacon, or Morningstar bacon (for a vegetarian version). Slice tomato, wash lettuce, peel and slice avocado Toast some crusty sourdough bread. Spread the toast with the sun dried tomato mayo, layer on the bacon, tomato, lettuce, avocado, some sliced smoked gouda and top with a bit of salt and pepper.  Cut in half and enjoy!

Smoked Gouda, Sun Dried Tomato & Turkey Bacon BLT 

I split this huge sandwich with my hubby for lunch today. It was completely delicious! So delicious in fact, that we made another half of one for dessert.

Here’s how we make this yum-a-rific sandwich.

For the dressing:  Mix 1 tsp chopped sun dried tomatoes, (thie kind packed in olive oil) with a little mayo.  Set aside.

Cook until crispy 4 pieces turkey bacon, regular bacon, or Morningstar bacon (for a vegetarian version).

Slice tomato, wash lettuce, peel and slice avocado

Toast some crusty sourdough bread. Spread the toast with the sun dried tomato mayo, layer on the bacon, tomato, lettuce, avocado, some sliced smoked gouda and top with a bit of salt and pepper. 

Cut in half and enjoy!

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