It’s not the bounty we were hoping for, but after a long break from gardening because of our commitment to baking and markets, we planted a garden this spring.  We’re not exactly newcomers to gardening– we planted our first garden the spring after we married, in the old pig pen. Poor college students that we were, all that canned and preserved summer goodness was a welcome addition to an otherwise slim pantry. Our first years at farmers markets were dedicated to produce.  We started and grew some 600+ tomato plants of all kinds.  And that’s how we discovered a hundred ways to use tomatoes.

By the time the tiller got a new motor and we got the seeds and the weather settled and the graduation pizza parties were done, it was June.  My friend Linda gave me some of her leftover tomato plants and we picked up a few more at the local greenhouse’s last sale day. It was a bit late but what the heck, we were determined to have tomatoes growing at least, even if the deer were equally determined to make it a challenge.

This is one of those recipes that’s not really a recipe and is easily adapted to personal tastes.  Use your favorite cheese, add some chopped onion or chives or bacon, or put some spinach or arugula down before adding the cheese.  Maybe spread a thin layer of mayo on the toast or the tomatoes.

Now, finally, on August 30th we picked 4 ripe tomatoes…success?  Good enough for lunch. A perfect summer lunch.

— Joan, 30 August 2016

lemon boys

Baked Tomato Slices with Cheese


  • fresh tomatoes, sliced thickly
  • feta cheese
  • Parmesan cheese
  • garlic salt
  • black pepper
  • olive oil
  • multigrain or rye toast

Preheat oven to 400°F.  Lightly oil a baking sheet and place the tomato slices on it.  Sprinkle generously with garlic salt and black pepper, feta and Parmesan cheeses.  Bake for 20 minutes, until cheese is lightly browned and tomatoes are softened.  Serve slices, drizzled with olive oil, on toasted multigrain or rye bread.


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