Broiled Grape Tomatoes

I made up this yummy recipe

because I love the juicy, sweet

Grape Tomatoes!

This is an especially good side dish

for summer meals

and a great make-ahead for

entertaining.

Broiled Grape Tomatoes

2 small crates of grape tomatoes

Italian salad dressing

Grated Parmesan cheese (Don't use the kind in green canister

for this recipe.)

Dried oregano leaves

freshly ground black pepper

Preheat broiler to high

or

you can do this part ahead

if you want to serve it later.

Cover a large cookie sheet with non-stick foil.

Cut grape tomatoes in half lengthwise

and lay them cut-side up

on the no-stick foil.

Brush the tomatoes with Italian dressing.

Actually, it's more like DABBING

because you want the tomatoes to

stay cut-side up.

If you're doing this ahead, just

leave the tomatoes on the counter

and the Italian dressing will soak into

the tomatoes making it yummier.

When it's time to prep for serving:

Pop the prepared tomatoes under

your broiler.

Let them broil until they are slightly

golden and bubbly.

You don't want them to turn

mushy and lose their shape, so

watch them closely...

they cook up fast.

Sprinkle grated Parmesan cheese

heavily over the tomatoes.

Sprinkle oregano leaves and

grind black pepper

over the cheese.

Put back under the broiler

to melt cheese.

This happens FAST, so

watch it.

If I'm making this as a side-dish

with grilled meat,

I turn off the broiler and

put the tomatoes on the lowest oven rack

and shut the oven door.

This will keep the tomatoes

warm until you're ready to serve.

These tomatoes also taste

GREAT on hamburgers!

Tomato Basil Pie

Our 90-plus degrees over the past few weeks has really heated up the herbs in my patio planter.

It went from this:                    

To this:

As you can see, my basil has grown into a MONSTER!

Time to make my college roommate's famous recipe:

Lari's Tomato Basil Pie

Pie innards

3 to 4 Roma tomatoes sliced

about 3/4 cup mayonnaise

1 cup plus 1/2 cup shredded mozzarella cheese

1/2 cup freshly grated Parmesan cheese

1 cup loosely packed basil leaves

heaping TBS of minced garlic in jar

Crust

1 sleeve Ritz crackers

1/2 cup Kraft Parmesan cheese (In green canister)

5 Tbs. melted butter

Start by slicing tomatoes and laying the slabs on several layers of paper towels to absorb the moisture.

Now, make the crust.

Smash up the Ritz crackers. I did this in my food processor,

but you can put them in a large Ziplock bag and crush crackers with a rolling pin.

In a bowl, mix in a half cup of the Kraft Parmesan cheese.

Add melted butter and mix well.

Press mixture into a glass pie plate. I used a quiche dish.

Bake at 350-degrees for 10 minutes.

While the crust is baking, finely chop the basil leaves.

I did this in my mini-food processor, but you can do it with a knife.

Add the minced garlic and give it a whirl in the food processor.

In a bowl, mix together mayonnaise, one cup shredded mozzarella cheese and the freshly grated Parmesan cheese. I didn't have the fresh stuff on hand, so I used Kraft in the green canister.

Add the basil-garlic mixture and combine.

When the crust comes out of the oven, sprinkle it with the half cup of shredded mozzarella.

Pat excess liquid off the draining tomatoes with a paper towel.

Arrange the tomato slices over the melting mozzarella.

Smear the mayonnaise-basil paste over the tomatoes.

I grated fresh pepper on the top.

Bake in the oven at 350-degrees for 20 minutes or until golden.

This recipe is delicious served with grilled chicken or pork chops.