Oh, how I love the flavor of a fresh, homegrown tomato. It is part of the signature of summer and something I truly miss once Old Man Winter raises his mighty head. On occasion, I also love to experiment with tried and true recipes, bend ‘em back…tweak ’em here and there, and then stamp my own signature on the dish.
The following is the result of one such kitchen adventure. I’m pretty sure you will find no better way to showcase your tomatoes.
Tastes Just Like Summer To Me
1 large onion
1 can of crescent rolls
4 or 5 medium homegrown tomatoes
Approx. 8-10 leaves of fresh basil, slivered fine
1 jar of roasted red bell peppers
4 slices of good mozzarella cheese
1 cup of shredded Colby- jack cheese
1 deep dish pie plate, or other deep baking dish
Preheat the oven to 375 degrees and coat the bottom of the baking dish with a non stick cooking spray.
*Unroll the crescent rolls and put in the bottom of the dish to form a crust. Bake for about 14 minutes or until the crust is a light golden brown.
*While the crust is baking, peel, slice, and push the onion into rings. Saute in a small skillet in a small amount of vegetable oil until the onions begin to get soft and start to caramelize.
* Slice the tomatoes, remove a lot of the seeds. (I got about 4 slices from each medium tomato so that might help you gage the thickness.)