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Tomato Season in My Garden

8/11/2009

4 Comments

 
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   Finally, the day I've been waiting for -- TOMATOES!  And, of course, the first thing I did with my just-picked tomatoes, was make my favorite Tomato Tart.  It's a recipe that I posted during tomato season last year, but a recipe that is worthy of re-posting. 
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   I used Cherokee Purple, an heirloom tomato from my garden, but any freshly-picked, vine-ripened tomato will do.  I also tossed on several halved yellow pear tomatoes for the color.  We will be eating this tomato tart at least once a week during tomato season.  And... as far as I'm concerned, that isn't enough.
                              Get my favorite Tomato Tart recipe here.
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4 Comments
Julia @ Mélanger link
8/11/2009 06:21:16 pm

You always have the most amazing pastry, and this one is no exception. Just delicious!

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Judy link
8/12/2009 01:02:16 pm

Great minds think alike!! I have planned on making one this weekend.

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Stacey Snacks link
8/16/2009 12:44:00 am

I make the exact tomato tart, sans the olives.
I will add some olives next time!
your pastry looks lovely!

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tom | tall clover farm link
8/18/2009 01:49:49 am

I've been waxing on about figs for the last week or two while my tomatoes take a back seat. Well after my first BLT with Old German (heirloom tomato), they are about to take top billing and this recipe is in the lineup. thanks!

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