You can’t go wrong with fresh South Carolina tomatoes. The east coast of the Carolinas is the home of the most delicious and flavorful tomatoes that have ever been grown. Tomatoes are rich in vitamin C, are loaded with fiber, and are only about 35 calories each. Tomatoes become more flavorful when they’re allowed to ripen on the vine. Green tomatoes will change color and soften, but the sugar, acid and aroma compounds are locked in once the fruit is picked. Choose local vine-ripened tomatoes because the less the tomatoes must travel the more likely it is that they were picked ripe. Fragrance is a better indicator of a good tomato than color. If the tomatoes smell fresh and tomato-y, they will taste that way. Remember – never refrigerate fresh tomatoes. Cold temperatures make the flesh pulpy and destroy the flavor. Always store fresh tomatoes at room temperature, stem up. When I was growing up, no Sunday dinner was complete without fresh, sliced tomatoes. Granny Baker used to peel her tomatoes, cut them into thick slices, and serve them with salt and pepper. What I wouldn’t give for one of those Sunday dinners! (Photography by Susan DeLoach)
Bruschetta
Traditionally, bruschetta is grilled and then rubbed with cloves of garlic before more toppings are added. If you have time to add the extra step, it’s worth doing.
1 cup balsamic vinegar
1 long baguette, halved lengthwise
1 (6-ounce) jar prepared pesto
1 ball fresh mozzarella cheese
1 cup cherry tomatoes, halved
Grated parmesan cheese
Pour vinegar into a small saucepan and place over high heat. Bring to a boil. Reduce heat to low and simmer until the vinegar has reduced to 1/3 cup, about 15 minutes. Set balsamic reduction aside to cool. Spread both halves of bread with prepared pesto and place on a baking sheet. Top bread with pieces of cheese and tomato halves. Sprinkle with parmesan cheese. Bake in a preheated 400-degree oven until bread is heated through and cheese is melted, about 10 minutes. Drizzle with balsamic reduction before serving. Serves 4 to 6.
Beaufort Tomato Pie
If you have a copy of my first cookbook, Dining Under the Carolina Moon, you’ll see that my tomato pie recipe has changed a bit. Change can be a good thing – and this new recipe includes bacon. Best of all, it’s for two pies, one to keep and one to share!
2 (9-inch) deep dish frozen pie shells
1 egg white, lightly beaten
6 to 7 large ripe tomatoes, thickly sliced
Salt and freshly ground black pepper, to taste
1 tablespoon dried sweet basil, divided
2 teaspoons dried chives, divided
10 slices bacon, cooked and crumbled (optional)
2 cups Miracle Whip salad dressing or mayonnaise
2½ cups shredded mozzarella cheese
Dried basil and dried chives to garnish, optional
Thinly sliced tomatoes to garnish, optional
Thaw pie crusts in the refrigerator for 2 hours. Place pie crusts on a large baking sheet and prick bottoms and sides with the tines of a fork. Brush pie crusts with beaten egg white. Bake pie shells in a preheated 375-degree oven for 12 to 15 minutes. Cool. Fill cooled pie shells with tomato slices. Season with salt, pepper, dried basil, and dried chives. Top with crumbled bacon. In a medium bowl, mix salad dressing with mozzarella cheese. Spread mixture over the top of each pie, sealing to the edges. Sprinkle cheese mixture with additional basil and chives. Garnish with thin slices of tomato. Bake in a preheated 350-degree oven for 35 to 40 minutes. Serves 10 to 12.
Grilled Eggplant with Tomato and Feta
Quick, easy, and absolutely delicious!
1 large eggplant
½ cup extra-virgin olive oil, divided
Salt
Freshly ground black pepper
½ cup fresh basil leaves
1 tablespoon lemon juice
1 clove garlic, minced
3 large tomatoes, to match the diameter of the eggplant
¼ cup crumbled feta cheese
Basil leaves, to garnish
Slice eggplant into ½-inch thick rounds. Brush each slice with olive oil and season with salt and pepper. Grill over medium-high heat for 2 to 3 minutes on each side. Place the basil leaves, lemon juice, garlic and remaining olive oil in a small food processor, blend until smooth. Preheat oven to 400 degrees. Lightly grease a baking pan with cooking spray. Arrange grilled eggplant rounds side by side. Spread ½ tablespoon of the basil-garlic mixture on top of each one. Cut the tomatoes into ¼-inch thick rounds. Top each slice of eggplant with a slice of tomato. Brush tomatoes with remaining basil-garlic mixture and bake for 15 to 20 minutes. Remove from oven and immediately top each stack with feta cheese. Garnish with fresh basil before serving. Serves 4.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at dbc@cateringbydebbicovington.com.
