With apples and pears and winter squash coming on, fall is in the air. But the weather in Indiana is heating up and the tomatoes are finally at their peak. Now is the time to be celebrating the delicious and delightful variety of tomatoes that thrive here in the Hoosier state. Fortunately for us, Sonja and Alex Overhiser (A Couple Cooks) had the same idea when they came to the Market last Saturday.
They have graciously given us permission to use a few of their resulting recipes along with some other tomato dishes from their blog over the past year. I think you will find the photography stunning and the food amazing! They have even allowed me to publish the following recipe in our newsletter ahead of posting it on their own website!
So here is a BRFM exclusive scoop…
Roasted Tomato Basil Grilled Cheese
from Sonja and Alex Overhiser, A Couple Cooks
- 8 slices of bread
- 2 pints (4 cups) cherry tomatoes
- 2 cups shredded mozzarella cheese
- 1/4 cup mayonnaise
- 8 basil leaves
- Kosher salt
What To Do:
- Preheat the oven to 400F. Place the tomatoes on parchment paper and roast for 15 minutes until they are starting to burst.
- Place the tomatoes in a bowl and carefully mash with a potato masher to extract the juice. Strain the tomatoes completely and reserve the juice in a small bowl. Mix about 1 tablespoon of the juice into ¼ cup mayonnaise until it has the consistency of a sauce. Reserve the strained tomatoes and sprinkle them with kosher salt.
- Assemble the sandwich: Spread each slice of bread with tomato mayo. Top with 1/4 of the strained tomatoes, shredded mozzarella, and some torn up pieces of basil. Sprinkle it all with a pinch of kosher salt and top with another slice of bread.
- Heat a grill pan to medium high and brush it with butter. Cook the sandwiches until toasty and the cheese is melted, about 3 minutes per side. Serve immediately! Makes 4 sandwiches.
Roasted tomatoes, fresh basil, melty gooey cheese — what could be better? Well how about trying the rest of these scrumptious tomato recipes?
The Sesame Buttermilk Dressing sounds wonderful! Grab a little Nicole-Taylor pasta and some Ludwig or Caprini feta and you have a meal with main dish and salad! Sonja tells me they used canned tomatoes in the polenta dish, but roasting your own fresh local tomatoes from the Market as they did above, would be even better! Can’t find Burrata? Substitute fresh mozzarella, available at several of our creamery vendors. Get some fresh rosemary from Harvestland Farm and take your pick of incredible breads and peppers from our many bakers and growers. Yummm!