Summer is in full-swing, and farmer’s markets and grocery stores are packed full of fresh, ripe-on-the-vine tomatoes (and your garden tomatoes probably aren’t too far behind!)

Not only are these fruits-posing-as-vegetables juicy and delicious, they are wonder foods for keeping you healthy and fighting off disease. Rich with cancer- and age-fighting lycopene, thought to have the highest antioxidant activity of all the carotenoids, there’s no doubt that tomatoes are an amazing health benefit.

To discover 10 reasons why you should be eating more tomatoes, check out this article by Web MD.

In addition to their health benefits, tomatoes are as versatile as they come — from fresh to cooked to sauce-friendly there are lots of ways to get your tomatoes. This time of year, thick juicy slices of fresh tomato are especially good (try sprinkling them with just a touch of sugar). If you’d prefer them warm or seared, we’ve got a recipe for you that includes tomato slices at it’s best — and it can be made in the oven or on the grill!

TOMATO TART RECIPE

Ingredients

1/2 (15-ounce) package refrigerated piecrust
1 garlic bulb
1/2 teaspoon olive oil
1 1/2 cups shredded fontina cheese, divided
4-6 large tomatoes
basil garnish (optional)
pepperoni or salami (optional)
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

Press refrigerated piecrust on bottom and up sides of a square 9-inch tart pan. Bake at 450° for 9 minutes or until piecrust is lightly browned; set aside. (If you plan to grill, put tinfoil underneath so you can easily lift off to finish the recipe on the grill).
Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal.
Bake garlic at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves into bottom of baked piecrust.
Sprinkle 1/2 cup fontina cheese over the garlic.
Slice tomatoes, and sprinkle evenly with salt and pepper. Place on folded paper towels, and let stand 10 minutes so some of the moisture can soak out.
Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup cheese.
Optionally: Add slices of pepperoni or salami.
Optionally: Add chopped basil to top (or save fresh basil to sprinkle or garnish after cooked).
Bake at 350° for 45 minutes or until tart is lightly browned.

(Grilling option: Start piecrust alone in the oven on tinfoil until almost done, but not browned. Add ingredients as above, and then move to grill until cheese is melted and tomatoes are warm.)

Perfect as a summertime side dish or light dinner. Enjoy amazing great taste and the nutritious benefits of tomatoes at the same time!

For 38 more summer tomato recipes, try the recipe collection from Southern Living here.

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The Cabinet Store + Culina Design wishes you a summer of fresh foods and memorable gatherings! We love beautiful kitchens and updated spaces for friends, family, and guests to enjoy, but we know it’s people that make the memories. Feel free to stop in and see us anytime!

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