Taste of summer

Readers send in their recipes for red, ripe, juicy favorite

Wade Spees
The Post and Courier

Wade Spees
The Post and Courier

An heirloom tomato variety named 'Hank' grows in the food editor's garden.

Wade Spees
The Post and Courier

Nothing says summer in the South like this version of tomato pie with cheese, mayonnaise and bacon.

Wade Spees
The Post and Courier

The bright flavors of fresh tomatoes, cucumbers and sweet onion combined with the salty tang of feta cheese make a delicious salad.

Although tomato farming in Charleston County isn't what it used to be, if you seek, you will find.There's no shortage of Lowcountry-grown tomatoes at farmers markets and produce stands and even some grocery stores, and the season is in full swing.

Lay salmonella fears to rest if you buy local. South Carolina tomatoes are in the clear in the outbreak that has sickened hundreds of people in other states.

The taste for Sea Island tomatoes remains a sweet spot in the Lowcountry, more than four decades after Charleston reigned as the country's top shipper. Untold numbers of Charlestonians, now middle age, worked in the tomato-packing sheds on Johns Island in the 1960s and '70s. It was considered the summer job for teenagers.

Marilyn Smith of Hollywood expressed her devotion when she answered our recent call for recipes: "We LOVE fresh tomatoes and local tomatoes are the best."

Or, as J. Caldwell Warley III of Johns Island said in his instructions for a tomato sandwich, "Assemble, eat, repeat."

We're sharing their recipes and several more favorites from other readers today. Find those and more on our Web site at www.charleston.net.

Depending on the time of planting and other variables, tomatoes in the Lowcountry generally are harvested from June through mid- to late July.

From sandwiches to salads and pies, these recipes have something in common besides tomatoes: They're not too fussy; they let the tomatoes speak for themselves.

Sandwiches

From J. Caldwell Warley III:

Tomato Sandwich

2 slices of wheat bread

Duke's Mayonnaise spread on each slice of bread

2 or 3 slices of vine-ripe tomatoes (purchased within last 48 hours)

1 sliced ring of Vidalia onion

Salt to taste

Pepper to taste

Assemble, eat, repeat.

Aurelia Muller of Charleston likes buttered fresh rye bread for a tomato sandwich. Or, as Rose Mary Saari of James Island does, make a sandwich with sliced cucumbers and tomatoes, butter or mayo and add a couple of lettuce leaves.

Salads

Tomato-and-cucumber combinations are perennially popular, many with a Mediterranean touch of feta cheese, basil or oregano. Use fresh herbs for an even brighter flavor. Greek Kalamata olives add another dimension.

You can use a bottled Italian or vinaigrette dressing if preferred.

From Therese Jenkins of Mount Pleasant:

Simple Tomato Salad

3 large tomatoes, cut into large chunks

2 cucumbers, peeled, seeded and cut into large chunks

1 large Vidalia onion, thinly sliced

1 package feta cheese (about 6 ounces), crumbled

For dressing:

1/3 cup balsamic vinegar

2/3 cup extra-virgin olive oil

1 tablespoon mustard

1 teaspoon oregano

Salt and pepper to taste

Combine tomatoes, cucumbers and onion in a bowl and top with feta cheese.

For dressing, place all ingredients in a food processor or blender and emulsify for 5 seconds. Drizzle over top of salad.

From Amanda O. Jackson of Charleston:

Tomato Salad

10-12 Campari tomatoes (see editor's note)

Red onion to taste, sliced or cut as desired

1 package of fresh basil leaves (or to taste), washed

1/4 cup white vinegar

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons salt (or to taste)

1/4 teaspoon pepper

1 tablespoon sugar

1 package of block feta cheese

Editor's note: Campari are small tomatoes; two equal about one medium-size regular tomato.

Slice tomatoes and place in a casserole dish. Top with red onion. Julienne the basil and mix with vinegar, olive oil, salt, pepper and sugar. Approximately 1 hour before serving, top tomatoes and onion with hand-crumbled feta cheese and dressing. Chill for 1 hour.

Other suggestions:

Marina Fripp of North Charleston offers another easy way, mixing chopped tomatoes and cucumbers with dill, sour cream and salt. "Also, you can mix chopped tomatoes with avocados, balsamic vinegar and a little bit of salt."

Below is the recipe for the Tomato Aspic served at Virginia's on King restaurant. The recipe is a collaboration between Virginia Bennett (the restaurant is her namesake) and executive chef Jason Murphy. The recipe highlights both local tomatoes and local shrimp.

Tomato Aspic

1/2 yellow onion, diced

3 tablespoons bacon fat, divided for use

4 cups diced tomatoes

1 cup tomato juice

1 teaspoon minced garlic

1 teaspoon dried basil

4 tablespoons gelatin (powder form)

Salt and pepper to taste

10 peeled and deveined shrimp (medium, 26-30 count)

Sweat onion in 1 tablespoon of the bacon fat. Add tomatoes, tomato juice, garlic and basil. Bring to a boil. Puree in a blender, then strain ingredients through a china cap (a funnel-shaped strainer). Whisk in gelatin while still hot.

Spray 10 (6-ounce) soup cups with cooking spray to prevent sticking. Pour mixture into cups.

Season the shrimp with salt and pepper and saute in remaining bacon fat until they turn pink. Cool shrimp, then place 1 shrimp into each cup of aspic. Chill aspic overnight.

To serve, run a butter knife under hot water and go along the side of the cup to free and remove aspic. Serve with a small arugula salad and grilled Tuscan bread.

Soup

Marilyn Smith of Hollywood credits this recipe to her favorite cookbook, "The All-New Ultimate Southern Living Cookbook," but she has made a few changes.

"This is a delicious, refreshing summer soup that provides your 'daily servings' of vegetables in a bowl. It is low-calorie, low-cholesterol and low-fat ... What more could we ask?"

Gazpacho

Yields 12 1/2 cups

8 large tomatoes

2-3 cucumbers

1 large green bell pepper

1 large yellow bell pepper

1 medium-size red onion

1 jalapeno pepper, seeded

1 large clove garlic

1 (32-ounce) container vegetable juice, such as V-8

1/3 cup red wine vinegar

1 tablespoon grated lemon rind

1/4 cup fresh lemon juice

2 teaspoons salt

1 teaspoon paprika

1-2 teaspoons hot sauce

For garnish: Fresh cilantro, chopped (optional); sour cream; chopped avocado; croutons; or boiled shrimp.

Peel tomatoes and cucumbers. Cut tomatoes, cucumbers, bell peppers and onions into quarters.

Process vegetables, jalapeno pepper and garlic in a food processor, in batches, until chunky, stopping to scrape down sides.

If desired, all ingredients may be cut into chunky bites (jalapeno and garlic should be minced finely).

Transfer mixture to a large bowl and stir in vegetable juice and next 6 ingredients. Cover and refrigerate soup for 8 hours, stirring often.

Serve chilled with garnishes if desired.

Marcia Kass of Charleston Recipe also adapted a recipe from Southern Living magazine. She says, "Many times when I have served this, people have told me it's the best potato salad they ever had! Go figure."

Tomato-Cornbread Salad

Makes about 8 servings

4 medium, ripe tomatoes, chopped

1 green bell pepper, diced

1 medium Vidalia onion, diced

4 slices bacon, cooked drained and crumbled

1 pan cold cornbread, roughly broken into small chunks

4 or five sweet gherkins, chopped

3 tablespoons mayonnaise

1 tablespoon juice from pickles

Combine above ingredients in large bowl, cover and refrigerate overnight.

Pie, tart, casserole

Versions of tomato pie with mayonnaise and cheese are common. This one is from Mary Ford of North Charleston:

Tomato Pie

1 deep-dish pie crust

4 or 5 large tomatoes

3 large Vidalia onions, or to taste

Fresh basil, torn or cut

1 pound bacon

1 cup mayonnaise

1 cup shredded cheese

Salt and pepper

Bake pie crust according to directions.

Par-boil tomatoes and plunge into ice bath. Peel and core. Slice tomatoes and onions very thin, preferably with a mandoline. Drain the tomatoes well.

Put a layer of tomatoes into bottom of pie crust. Sprinkle with salt, pepper and basil. Top with a layer of onions. Continue to layer tomatoes, onions and seasonings until pie is full.

Mix mayonnaise and cheese. Spread mixture over top of pie to the edges. Fry bacon until crispy. Drain and crumble bacon and sprinkle on top of pie.

Place pie on a cookie sheet and bake at 350 degrees for 30 minutes. Let stand a few minutes before slicing.

Prefer to skip the mayo? Try this tomato tart from Janice Harp of Summerville:

Tomato Tart

Serves 4-6

1/2 (15-ounce) package refrigerated pie crusts

1 garlic bulb

1/2 teaspoon olive oil

1 1/2 cups shredded fontina cheese, divided

4 large ripe tomatoes

1/2 teaspoon salt

1/2 teaspoon pepper

Press refrigerated pie crust on bottom and up sides of a 9-inch-square tart pan. Bake at 450 degrees for 9 minutes or until pie crust is lightly browned; set aside.

Cut off pointed end of garlic bulb; place on a piece of aluminum foil, drizzle with olive oil. Fold foil to seal. Bake garlic at 425 degrees for 30 minutes; cool. Squeeze pulp from garlic cloves onto bottom of baked pie crust.

Sprinkle 1/2 cup fontina cheese over the garlic.

Slice tomatoes and sprinkle evenly with salt and pepper. Place on folded paper towels and let stand 10 minutes. Arrange tomato slices over shredded cheese. Sprinkle tomato slices with remaining cheese.

Bake at 350 degrees for 45 minutes or until tart is lightly browned.

From Michelle Sueck of Ladson:

Garden Casserole

1 medium yellow squash, sliced

1 medium zucchini, sliced

2 medium tomatoes, sliced

1 small Vidalia onion, sliced

Italian seasoning to taste

Salt and pepper to taste

Shredded mozzarella cheese

Spray a 9x9-inch baking pan with cooking spray. Layer vegetables as listed above, sprinkling a little seasoning on each layer. Top with shredded mozzarella. Cover and bake in a 350-degree oven for 25-30 minutes or until vegetables are tender.

Note: This recipe also can be cooked on the grill using a grill-safe pan.

Pasta, pizza

Carolyn Thiedke of Sullivan's Island says, "The contrast of this spicy cold sauce and the hot, buttered pasta is a unique and delightful experience."

Note: The sauce can be dressed up with the addition of diced red onions; chopped black or Kalamata olives, and fresh mozzarella and/or parmesan cheese.

Spaghettini Estivi (Summer Spaghetti)

6 medium-size ripe tomatoes

2 tablespoons chopped flat-leaf parsley

10 fresh basil leaves

1/4 cup fresh lemon juice

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 pound spaghetti

2 tablespoons butter

Dip tomatoes in boiling water for 15 seconds, then peel and chop. Put chopped tomatoes in a bowl over a strainer; drain for an hour. Combine tomatoes, parsley, basil, lemon juice, olive oil, garlic, salt and pepper in a large bowl and reserve.

Cook pasta according to package directions and drain, adding the butter to the bowl. Toss half the sauce with the pasta, working fast to keep the pasta hot. Pass the remaining sauce.

Lin Lewis of Mount Pleasant came up with an easy pizza "after seeing tomatoes and mozzarella and basil plates in Europe at practically every meal."

Tomato Pizza

1 medium-size Boboli crust (see editor's note)

2-3 ripe tomatoes

Olive oil or basil pesto

Fresh basil

Salt and pepper to taste

Shredded or sliced mozzarella cheese to taste

Editor's note: Precooked, packaged Boboli crusts are widely available in grocery stores.

Slice tomatoes a half-inch thick, salt lightly and place on cake rack to drain.

Cover Boboli crust with olive oil or basil pesto. Arrange drained tomato slices over Boboli. Tear basil leaves and scatter over tomatoes. Salt and pepper generously. Cover with mozzarella cheese.

Bake at 400 degrees on pizza stone or cookie sheet until cheese is melted and lightly browned.

Scalloped

From Deb Bays of Charleston, who says her family has enjoyed this dish for many generations. While the directions say serve hot, she says it's great cold and perfect for a summer picnic.

Summer Scalloped Tomatoes

6 large tomatoes, peeled and sliced

1/4 cup butter or margarine, melted

1 clove garlic, minced

1/2 teaspoon dried basil or 1-1 1/2 teaspoons fresh, chopped

1/2 teaspoon dried tarragon or 1-1 1/2 teaspoons fresh, chopped

1/4 teaspoon salt

4 slices firm textured bread, such as sourdough, cut into cubes

1/3 cup grated parmesan cheese

Arrange tomatoes in 10x6x2-inch baking dish.

Combine butter, garlic, basil, tarragon and salt. Add bread cubes and toss to mix.

Top tomatoes with seasoned bread cubes and sprinkle with parmesan cheese.

Bake in a 350-degree oven for 40 minutes. Serve hot.

More tomato recipes

Grier Gadsden Brown of James Island writes, "I promise that this recipe, simply put, tastes like summer in South Carolina. Aunt Cile gave it to me when I married her nephew almost 32 years ago. She lived on a farm outside Darlington for her entire life and pulled fresh fruits and vegetables from her garden every day, especially in the summer."

Squash-Tomato Casserole

2 to 3 pounds small yellow summer squash, trimmed and sliced into rounds

2 to 3 large summer-ripe tomatoes, sliced into rounds (thick or thin)

1/4 Vidalia onion, chopped coarsely

1/2 bell pepper, chopped coarsely

3 whole eggs

1/4 cup milk

Salt and pepper to taste

1 cup grated cheddar cheese

Lightly spray a 9x13 glass casserole dish with cooking oil spray. Layer as follows: squash, tomatoes, onions and bell pepper. Beat eggs with milk and pour over the vegetables; salt and pepper to taste. Bake at 350 degrees for 20 to 25 minutes, until eggs have set. Sprinkle cheese over top and return to oven to melt or run under the broiler to melt and brown cheese.

Note: This recipe can easily be made larger or smaller and the ratio of squash to tomato can vary as preferred. Eggplant or zucchini can be substituted for the yellow squash.

Linda MacBay of Moncks Corner made this recipe up recently, and report that it was a hit with everyone. "You can vary this recipe with whatever you like to add to the stuffing mix."

Stuffed Tomatoes

8 large fresh, whole tomatoes

3 tablespoons minced red onion

Salt and pepper to taste

1 box Stove Top Stuffing, chicken flavor

1/8 cup shredded parmesan cheese

Cut off tops of tomatoes and reserve. Scoop out meat from tomato, leaving a little less than 1/4 inch on sides. Place tomato meat in a bowl, add onion and salt and pepper to taste. Stir in 3/4 box of the stuffing and the parmesan cheese. If stuffing is too dry add just a touch of water to moisten. Stuff tomatoes and recap with tops. Place each tomato in its own aluminum foil wrapper. Cook in a preheated 400-degree oven for 20 minutes.

Neil G. Best of Mount Pleasant says "Great summertime food especially when the ingredients come from a farmers market or roadside stand. Eat the leftovers or put in blender with a bit of V-8 for a simple gazpacho."

Tomato Salad

Diced tomatoes (let drain in colander)

Chopped Vidalia onions

Chopped seedless or seeded cucumber

Pitted Kalamata olives

Feta cheese

Fresh oregano, chopped (a lot)

Fresh garlic chives, chopped

Salt and pepper to taste

Mix all ingredients together in bowl and serve.

From Glenda Gordon of Ladson, who says this is great over hot biscuits with pepper.

Easy Mater Gravy

Serves 4

2 packages of Jimmy Dean's Country Gravy Mix

1 tomato, peeled and chopped

Mix gravy mix according to package directions. After the gravy thickens, add in the chopped tomatoes.

From Giovanna Becker of Charleston:

Marinated Tomatoes

5 or 6 tomatoes, cut into wedges

Salt, garlic powder, oregano and olive oil to taste

Chopped green onions (optional)

Place tomato wedges in bowl. Sprinkle with salt, garlic powder, oregano and a little olive oil to taste. Add green onions if desired. Marinate in the refrigerator for an hour or so to let the flavors blend. Serve cold.

Elizabeth Comer of Goose Creek says this relish is delicious and makes a nice gift. It stores well in an airtight container in the refrigerator for weeks.

Ripe Tomato Relish

12 pounds ripe tomatoes, peeled without scalding, and chopped

1/2 cup salt

2 cups chopped celery

2 cups chopped onion

2 or 3 chopped green peppers

3 cups light brown sugar

1 tablespoon cinnamon

1 teaspoon pepper

Apple cider vinegar

Mix in the salt with the tomatoes and let stand 6-8 hours, then put in cheesecloth and drain overnight.

Add remaining ingredients, using enough apple cider vinegar to cover.

Brent Dampier of Mount Pleasant developed this version of tomato pie after several experiments:

Once Bitten, Twice Shy Tomato Pie

Makes 6 servings

1 (9-inch) pie crust, baked

3 large tomatoes, peeled and thinly sliced

Greek seasoning, such as Cavender's

1 1/2 cups grated mozzarella cheese

1/2 to 3/4 cup Duke's Light Mayonnaise

After baked pie crust has cooled, layer with sliced tomatoes and sprinkle with Greek seasoning to taste. Sprinkle with 1/2 cup of the mozzarella cheese, then repeat with second layer of tomatoes, and sprinkle with Greek seasoning to taste. Mix remainder of mozzarella cheese (1 cup) with mayonnaise and ice top of pie. Bake at 350 degrees for 30 minutes, or until top of pie is golden brown.

Notes: Use vine-ripened tomatoes for best results. To vary, add a middle layer such as 1/4 cup of crumbled cooked bacon or 1/2 to 3/4 cup crumbled cooked mild sausage along with another 1/2 cup of mozzarella. (Adding an extra layer may require a deep-dish crust.)

From Artimus Raymond Brinson of Bonneau:

Old Timey Chili Sauce

20 pounds fresh tomatoes, coarsely chopped

6 large green peppers, chopped

6 large onions, chopped

3 1/2 cups vinegar

4 cups sugar

1 1/2 tablespoons cloves

1 1/2 tablespoons cinnamon

1 1/2 tablespoons allspice

1 1/2 tablespoons red pepper flakes (optional)

Combine all ingredients in a heavy-bottomed pot. Boil at a slow, rolling boil for about 3 hours, stirring very frequently. Remove from heat and stir 5 minutes more to reduce foam. Spoon into hot sterilized jars and seal.

Another recipe from Marilyn Smith of Hollywood:

Fresh Tomato Biscuits

Makes 10 biscuits

1/4 cup mayonnaise

1/4 teaspoon salt

1/4 teaspoon coarsely ground pepper

1/4 cup minced fresh bail

1 (12-ounce) can refrigerated flaky biscuits, such as Pillsbury Buttermilk Biscuits

2 roma tomatoes, thinly sliced (10 slices)

Grated parmesan cheese

Mix the mayonnaise, salt, pepper and the minced fresh basil and set aside.

Place the biscuits on a lightly greased baking sheet and bake at 400 degrees for 6 minutes. Remove from oven and spread each biscuit with 1 rounded teaspoon of mayonnaise mixture. Top each biscuit with a tomato slice. Bake 10 minutes more or until mayonnaise is bubbly and biscuits are golden. Sprinkle with grated parmesan cheese and serve immediately for breakfast, lunch or snack.

A taco dip from June Griggs of North Charleston:

Taco Dip Dish

Serves 8

1 carton (16-ounce) lowfat cottage cheese

1/2 package dry taco seasoning (40 percent less sodium, if possible)

1 cup shredded lettuce

1 large ripe tomato

1/2 cup chopped green bell pepper

1/2 cup chopped onion

1 cup shredded cheese, such as reduced fat Mexican or cheddar cheese

1 package tortilla chips

1 jar (16-ounce) taco sauce, hot, medium or mild

1 small carton (8-ounce) carton of low-fat sour cream

Combine the cottage cheese and dry taco seasoning in a food processor or blender until it is smooth. Spread cottage cheese and taco seasoning mixture in the center of a large serving dish, leaving about 2 inches of space around the edge of the dish. Layer on top lettuce, tomato, green bell pepper, onion and top with the shredded cheese. Arrange tortilla chips around the edge of plate. Have jar of taco sauce and low fat sour cream for individuals to serve themselves.

Teresa Taylor is the food editor. Reach her at food@postandcourier.com or 937-4886.