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It’s possible that I continued to have children after the first one because of this tomato tart.  A friend brought it over in the weeks following the day that changed our life and the only way to get more(because I only became a fan of cooking in the past 3 years) was to have more babies!  Lucky for all of us, I do like to cook now and the roma tomatoes sitting at the farm stand this weekend called out alluringly, “We’d make a great tomato tart!”

A few of my friends make this tart and they have variations that involve adding feta cheese and all are great adaptations, but here’s the original.

Fresh Tomato Tart

• 1 10-inch pie crust
• 2 cups shredded mozzarella
• 3 tbs chopped fresh basil, divided
• 1 large clove garlic, sliced into 8 slivers
• 6-8 plum tomatoes, cut lengthwise into 1/2 inch slices
• 1 1/2 tbs olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• Freshly grated parmesan cheese, optional

Place piecrust in tart pan or glass pie plate.  Generously prick bottom and sides of pastry, bake at 400 for 5 minutes.

Sprinkle cheese in pie crust.  Top with 2 tbs basil, sprinkle garlic across cheese and basil.  Arrange tomato slices on top. Brush with olive oil, sprinkle with salt and pepper.  Place baking sheet on lower rack in oven.

Bake at 400 for 35-40 minutes(this time varies, mine took 30 minutes tonight). You may need to cover with foil as the crust turns golden brown to prevent burning. Remove from oven and sprinkle with remaining basil. Let stand 5 minutes before serving.  Optional-top with freshly grated parmesan cheese.

With the motivation to keep the tomato tarts coming in the early years, we now have enough children to empty the pie plate in one sitting!

And plenty of volunteers to hold the food for blog pictures.

I love a big pan of meat.  I like to pretend that I make meatloaf for Mr. Darcy on his birthday because HE really likes it.  But the  truth is that if he tried to pick something else, I’d probably find a way to make him change to meatloaf instead.  It’s really the same when it comes to roast, beef brisket, pork chops..well, I could go on but I won’t.

Though I’ve come a long way(if I do say so myself) on my culinary journey, roasting meats still daunts me.  Images of tough, dry chicken and hard beef spring to mind.  About 5 years ago I started cooking a roast with veggies in the crockpot and it’s come out tender every time, so I thought I might get away with taking that route-forever.

But still it seemed rather shameful to be at a loss for roast all because of my broken crockpot.

Today I threw all caution to the wind and tried this recipe for Mom’s Pot Roast from Fresh Every Day by Sara Foster.  Sprigs of rosemary combined with red wine and tender meat-I decided to sacrifice my time and energy and make it for Mr. Darcy, really, I did, selflessly, for him.

The good news-I can lift my head high! Moist, tender, rosemary infused meat and vegetables-and no crockpot in sight.

This is for you honey.  Would you like it for your birthday?

Mom’s Pot Roast
from Fresh Every Day by Sara Foster
serves 4-6

• 1 3-pound beef chuck roast, at room temperature
• salt and freshly ground pepper to taste
• 2 tbs canola or safflower oil
• 1 large onion, peeled and cut into 8 wedges
• 6 carrots, cut into 2-inch pieces
• 6 fresh thyme sprigs
• 6 fresh rosemary sprigs
• 1 cup dry red wine
• 4 to 6 cups beef broth
• 1 pound small red-skinned or fingerling potatoes

1. Preheat oven to 325 degrees F.
2. Season the roast generously on all sides with salt and pepper.
3. Heat the oil in a large Dutch oven or deep, oven-proof skillet over medium-high heat. Add the roast and sear to a rich, brown color, about 2 to 3 minutes on each side. Transfer the roast to a plate and set aside.
4. Add the onion, 2 of the carrots, and the herbs to the pot you cooked the roast in.  Cook, stirring often, until the vegetables are light brown and the onion is soft., 3 to 4 minutes.   Return the roast to the pan, add the wine and enough broth to nearly cover the roast, and bring to a low boil over medium heat.
5. Cover with a lid or aluminum foil and place the meat in the oven to roast for 2 hours 30 minutes. Add the potatoes and the remaining carrots and continue roasting for another 40 to 60 minutes, until the meat breaks apart easily and the potatoes are tender when pierced with a fork.
6. Transfer the roast to a shallow serving bowl and cover loosely with foil to keep warm.  Remove the herb stems from the pot or skillet. Use a large spoon to skim the fat.  Pour the juices and vegetables over the roast, and serve warm.

Aimee’s Notes:  Rather than spend 7 dollars just on the herbs I cheated and bought the fresh rosemary and used dried thyme.  Though the rosemary gave the dish a wonderful aroma and flavor, I’m sure it would have been doubly flavorful with fresh thyme as well.  Do what your budget allows.  I cut up larger potatoes since that’s what I had on hand, but I’ve always wanted to try the fingerlings.  The roast was done before the time suggested in the directions, but didn’t suffer from slow-cooking a little longer while the veggies finished tenderizing.

Why is this called lasagna you ask? Aimee, where are the noodles, where is the cheese-it doesn’t even look stacked like lasagna? All very relevant questions.  When I first had this dish at my friend Kristen’s house it was perfectly stacked in layers and presented in a nice square on my plate.  The square part didn’t work out quite so smoothly for me this first time, but it was absolutely delicious even if not geometrically pleasing!(update: now I know, it’s white rice that makes the nice square, we used brown rice)

The main elements of this dish are rice, beef, and fresh salsa.  When I called Kristen to get the recipe she yelled to her daugher, “How did I make that mexican lasagna dish?”  That’s right, it’s one of those kinds of recipe, a spur of the moment piece of genius with no definite measurements.  But I did my best to translate it into a recipe and I think it came out just as good, and the kids all had thirds.

Kristen’s Mexican Lasagna

• 4-6 cups rice(brown or white)
• 1 pound ground beef
• Chopped onion
• Chopped Pepper
• Cumin
• Salt/Pepper
• 1 can black beans, rinsed and drained
• Fresh Tomato Salsa
• Fresh Cilantro(optional)
• Shredded Cheddar Cheese(optional)

1)If you are preparing your own fresh salsa with nature’s bounty, complete this step first.
2)Cook rice according to directions, adding in 1 cup(or more) salsa to the rice while it’s cooking.
3)Brown beef with peppers, onions, and cumin.  Add in beans, and salt and pepper to taste.
4)Pre-heat oven at 350 degrees, coat 9×13 baking dish with cooking spray.
5)Spread rice in baking dish, press with spoon. Next spread ground beef mixture over rice.  Finally, spoon fresh salsa across ground beef.  Cover with foil and bake 30 minutes.
6)Remove from oven and let stand for 10 minutes.  Meanwhile, rinse and chop fresh cilantro.  Allow each person to top with cilantro and/or shredded cheese. Enjoy!

Fresh Salsa: Now is a great time to make fresh salsa and it’s not hard, the most time consuming part is chopping the tomatoes.  This is the recipe I used, leaving out the hot peppers.  If you can’t make your own salsa, look for something similiar at the store, especially at stores like Trader Joe’s and Harris Teeter.

Topping it off: Stick to fresh cilantro, it adds an extra layer of zing that just won’t happen with the dried substitute.  Additional fresh salsa with chips make a nice side.

Dairy-Free: I was delighted when I went to my friend’s house and this dish was dairy free without even intending to be.  It has plenty to offer without needing the cheese, but you go ahead and have as much as you like!

Make-ahead: Now that I’ve made this once, I would consider doing a few things the day before.  Cooking the rice and storing in the fridge.  Making the salsa and storing it as well.  Really you could probably assemble this whole dish the day before and have it ready to go for company the next night.  I think the taste was even the better the second night that we re-heated it.

We’re enjoying the bountiful varieties of tomatoes from our CSA.

With Matt’s talent for making homemade pasta combined with the fresh farm tomatoes, we’ve got the whole flavorful world in our hands.

We’ve been making this dish about once a week since the tomatoes began arriving. It captures the fresh feel of summer and you don’t have to peel the tomatoes like cooked fresh tomato sauce. This recipe is perfection with hand-made pasta but a fine-second with store bought. Last night, short on time, we used Trader Joe’s bow tie pasta and it was a nice compliment.

Raw Summer Tomato Sauce for Pasta
from Lidia’s Family Table by Lidia Matticchio

Makes 3 to 4 cups, enough to sauce 1 pound of dry pasta

• 2 pounds ripe summer tomatoes, preferably heirloom varieties in a mix of colors and shapes
• 3 to 4 plump garlic cloves, peeled
• 1/2 tsp salt
• 6 large basil leaves (about 3 tbs shredded)
• 1/2 tsp hot red pepper flakes, or more or less to taste
• 1/2 cup extra-virgin olive oil
• 1 cup or more grated Parmesan-reggiano or cubed fresh mozzarella (optional)

1.Rinse tomatoes and wipe dry. Over a large mixing bowl, cut tomatoes into 1 inch chunks (cherry tomatoes in half), removing the core and any hard parts. Drop them into bowl along with juices.
2.Smash the garlic cloves with a chef’s knife and chop into a fine paste. This is easier if you add some of the salt as you chop;mash the garlic bits with the flat side of the knife too. Scatter the garlic paste and rest of salt over the tomatoes and stir gently.
3.Pile the basil leaves and slice into thin strips. Strew these over the tomatoes, then the pepper flakes. Pour in the oil, stir, and fold, to coat the tomatoes and distribute the seasonings.
4.Cover the bow with plastic wrap and let it marinate at room temperature for 1 to 2 hours. Toss the marinated sauce with freshly cooked and drained pasta. Serve as it, or toss in 1 cup freshly grated Parmigiano-Reggiana.  For additional complexity, you could add 1 cup or more cubed fresh mozzarella.

Notes: This is not the recipe to skip the fresh basil and used dried as substitute. Raid your neighbor’s garden or shell out the 3 bucks at the grocery store. We don’t add the cheese (since I am eating dairy free at the moment) but the rest of the family enjoys parmesan sprinkled on top.We have skipped the hot pepper flakes. The is good warm with the fresh pasta but it’s also good cold from the fridge the next day.