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Foggy River Recipes: Tomato goodness

September 24, 2010

Below are couple recipes from this week’s Foggy River Farm CSA newsletter. The theme this week: tomatoes. Since we’re nearing the end of tomato season, we picked a few good recipes that we’ve adapted from The Tomato Festival Cookbook, by Lawrence Davis-Hollander. The first is a cold tomato and lentil salad with goat cheese, and the second is a tomato quiche. It’s time to enjoy those tomatoes before they’re gone!

Red & Yellow Tomato Salad with Lentils, Basil, and Goat Cheese

This recipe is adapted from The Tomato Festival Cookbook, by Lawrence Davis-Hollander. Serves 6-8 as a side dish.



1 ½ cups French green lentils

1 ½ cups red lentils

½ cup extra virgin olive oil

½ carrot, cut into 1/8 inch dice

½ cup onion, cut into 1/8 inch dice

4 cloves garlic, minced

1/3 cup red wine vinegar

Black pepper


3-6 ripe red and yellow heirloom tomatoes (depending on size), peeled

12 basil leaves, cut into ribbons

1 medium red onion, thinly sliced

2 teaspoons sugar

1 6 ounce goat cheese (chevre)

2/3 cup crushed walnuts (optional)

Rinse and pick over green lentils. In medium saucepan, cover them with plenty of water, bring to a boil. Add 1 teaspoon salt, cook for 10 minutes. Taste for doneness and if necessary cook longer, but take care not to overcook them. You don’t want them to be mushy. Drain and set aside.

Meanwhile, bring quart of water to boil. Rinse and pick over red lentils. Pour boiling water over them and let stand for 40 minutes, or until tender. Drain and combine with green lentils in a large mixing bowl.

In a medium sauté pan, heat 2 tablespoons of oil. Add carrots and onion and sauté for 2 minutes or until onion is translucent. Add this mixture to lentil mixture, along with 2 garlic cloves minced, ¼ cup of oil, and ¼ cup of vinegar. Season with salt and pepper to taste.

Core and slice tomatoes and marinate in remaining oil, vinegar, half the basil and red onion with a pinch of sugar, salt and pepper for 30 minutes or so.

Roll goat cheese in walnuts and cut into slices.

Preheat oven to 375. Just before serving, place goat cheese on a cookie sheet. Warm it in the oven for 2-3 minutes.

To serve, divide the lentil salad among the salad plates. Top with tomato slices in overlapping circles. Garnish with remaining basil and a slice of warm goat cheese.

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Tomato Basil Quiche

This recipe also comes from The Tomato Festival Cookbook, by Lawrence Davis-Hollander. The author notes that the port combines well with the tomato flavors, but that if you choose to omit port you should reduce cooking time for 5 minutes. Serves 6-8.


2 medium or 1 large (about 10 ounces) tomato, sliced ¼ inch thick. [Note: for reference, our “large” tomatoes are often 1.5-2 pounds, so 10 ounces would be our medium tomatoes.]

2 cups shredded sharp white Cheddar or Gruyere cheese

1-2 cloves garlic, finely chopped

1 unbaked 9-inch pie shell

1 small onion, thinly sliced

Leave from ½ bunch basil (about 3 small stems), torn if large

4 eggs

1 2/3 cups light cream (we never use cream for our quiches; you can substitute with milk or rice/soy milk, or just use more eggs and no milk/cream.)

6 tablespoons aged port or sherry

½ teaspoon freshly ground black pepper

Preheat oven to 425. Place tomatoes on a paper towel to absorb excess moisture.

In small bowl, toss cheese with garlic. Sprinkle 1 ½ cups of cheese mixture evenly on bottom of the pie shell. Arrange the onion on top of cheese. Arrange the tomato in a single layer on top of the onion. Distribute the basil on top of the tomato and in the crevices between the rounds. Sprinkle the remaining ½ cup of cheese mixture on top.

In medium bowl, beat eggs thoroughly. Add cream, port, and pepper and beat well. Slowly pour the egg mixture into the pie shell.

Bake for 20 minutes. Lower the oven to 350 and bake for 35 minutes longer, or until the quiche is lightly browned on top.

Let the quick cool on a rack for a few minutes before serving.

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