Gardeners are generous people. They like to share. They also like to brag about their roses or dahlias or tomatoes like proud botanical parents. They will offer up advice when a plant is not performing, much like a grandmother might advise a young mom. Gardeners are proud of their knowledge, gained through trial and error or by master classes. They will tell you dates they planted, type of soil and fertilizer. They will inform you on how much water to use and what they did to keep the worms away.
But the most generous aspect of gardeners is that they will share their produce. Let’s talk about tomatoes. They insist you try their “Brandywine”, so much meatier than last year. And can you believe how sweet the “White Wonder” is and what about that “Green Zebra”? The “Berkeley Tie Dye” has an unusual flavor and that “Hawaiian Pineapple” has a citrus tang.
It’s a little overwhelming to be in the company of these gratified gardeners. Like parents sharing pictures on cell phones of their child’s first day at school. But I don’t mind, because I have reaped from their generosity. Abundant crops by proud producers are dispersed with pleasure to those of us with small gardens. My own tomatoes are nearly finished, but the altruistic spirit of gardening friends keeps my kitchen counter piled with an unceasing bounty of heirlooms and cherries.
The following recipe is a tribute to the tomato gardener. I can’t tell you the names of the luscious beauties used in this recipe and it isn’t really important. Home grown produce is a special gift. It was planted with care, tended with love, and then shared with magnanimity. What could taste better than that?
Slice tomatoes and place on a baking sheet. Sprinkle with salt, pepper, fresh garlic and a drizzle of olive oil. Roast in oven for 2 hours at 250 degrees.
Make your pizza dough or buy ready made.
Stretch dough onto pizza pan.
Roasted and ready.
Add a thin layer of cheese on top of pizza dough.
Add the tomatoes and onion. Drizzle with olive oil and bake for twenty minutes.
Top with basil.
Slice up and serve.
Pizza with Roasted Tomatoes
1 box Stonewall Kitchen Pizza Crust Mix
A variety of home grown tomatoes (or store bought if you must)
5 cloves of garlic, chopped
Salt and pepper
1-2 Tbsp of olive oil
4 ounces of grated cheese (I used a combination of fontina and parmesan)
Half small onion cut in rings.
Fresh basil leaves
Slice a variety of tomatoes and place on a baking sheet.
Chop the garlic and scatter on top of tomatoes along with salt, pepper, and a drizzle of olive oil.
Roast tomatoes in oven for at least 2 hours at 250 degrees.
Make the pizza dough according to package directions.
Sprinkle cheese on prepared dough.
Top with the roasted tomatoes and sliced onion.
Bake in oven at 400 degrees for about 20 minutes.
Top with fresh basil.