This is a tasty meatless
main dish, side dish,
or even an enjoyable appetizer,
using oval-shaped plum tomatoes.
|The rustic look, for sure!|
Plum tomatoes don’t resemble plums in shape, they are more egg-shaped, larger than cherry tomatoes, but smaller than the average “normal" tomato.
Known in markets mainly as Roma tomatoes, these big-sweet tomatoes, are meatier, less watery, and available year-round. They're the workhorse of the tomato family ~ good raw or cooked.
They have fewer seed compartments and a more concentrated flavor, making them great for sauces, which makes them perfect for processing; often canned whole, or made into tomato puree or paste.
|Crust pre-baked, filling ready for baking.|
Because plum tomatoes are more meaty and less watery, they are also very good at holding together on skewers on the grill and in dishes such as this tart of plum tomatoes, mozzarella cheese, mayonnaise and fruity black olives.
The surprising goodness in this tart is grainy mustard which is stirred into the mayonnaise ~ you like it a little spicier, add more mustard, or substitute Dijon mustard if that’s what you like.
Bake it, then let it set for a few minutes, or enjoy it at room temperature. Whichever way, Bill thought it was mighty good.
Serve it along side a leafy green salad, and uncork a bottle of rosé ~ Voila! Summery slices of heaven!