My garden is bursting with red, juicy ripe tomatoes of every single variety. I suppose I was a little over zealous when planting them this Summer. Don’t get me wrong, i am thrilled that my first vegetable garden was amazingly successful but now we are left with many, many red, ripe juicy tomatoes and we simply cannot keep up in the consumption department. I hate to waste food so i’ve been stretching my culinary muscles trying to come up with simple and delicious ways to use up this gorgeous fruit.
Yesterday I made this crazy easy Tomato, Basil Tart with Balsamic Glaze. It all started with some store bought pizza dough (a staple in our house!). I decided that a simple tomato tart would be a great way to showcase the flavors of perfectly ripe, in-season tomatoes. After all, in just a few short weeks, it will be depressingly difficult to find a tomato that even looks like a tomato, let alone one that tastes like a tomato. When fruit and veggies are at their peak, I love to prepare them simply so that their flavor shines and this tart allows the tomatoes to do just that. The trick is to slice the tomatoes super thin using a very sharp knife. Tip: if you don’t have a super sharp knife, a serrated one works well too.
Serve this pizza alongside a salad for a an elegant, easy weeknight meal perfect for meatless Mondays!
Tomato, Basil PizzaWith Balsamic Glaze
1 store bought pizza dough
2 cloves garlic, minced
6-8 medium sized tomatoes, sliced paper thin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sweet balsamic syrup (you want the sweet, syrup style, not the thinner, more tangy balsamic vinegar)
1/2 cup basil leaves
1. Preheat oven to 425. Spray a rimmed baking sheet with cooking spray.
2. Allow pizza ough to rest in an oiled bowl covered with a dish towel until it has risen and doubled in size. Press the dough into the pan until it is a rectangular shape and fills the entire baking sheet.
3. Spread garlic onto the dough, layer the tomatoes onto the dough overlapping them in neat rows. Sprinkle with salt and pepper.