August Means Fresh Tomatoes!
Tomato season is among us so we wanted to do something related to the veggie of the
season! Years ago I saw this recipe in the New Pioneer Co-Op summer publication and since
then I have made it dozens of times! It is easy and always a hit!
Line a glass pie plate with a roll of crescent rolls. Sometimes it takes more than one roll
depending on how large your plate is. You can also use a casserole dish for larger helpings.
Bake until brown at 350. Doesn’t take very long. Then pat it down as it will rise a bit.
Layer slices of provolone cheese, basil and sliced tomato two times then cover top with the
cheese. Drizzle a mixture of good olive oil and minced garlic over the top and back until the
cheese is brown and bubbly. Usually 350 for around 20 minutes.
Let stand and cut like a pie and serve! Tip: Don’t use store-bought tomatoes. YUK. Get ‘em from your
back yard or the farmer’s market. A world of difference!
EQ Sauvignon Blanc, New Zealand ($12.99)
Elicio Rose, Spain ($11.99)
4 Guidelines When Pairing Wine with Tomatoes
- Consider the food preparation or cooking style. Fresh, raw tomatoes are usually higher in acidity and require a wine with a similar profile. Cooking tomatoes actually lowers their acidity a little and can allow for a broader selection of wines, including some lighter red varieties.
- Choose white wines that are lean, crisp, and vibrantly acidic. Higher acid wines pair well with tomatoes’ acidity. Try avoiding wines with lower acidity or heavy oak aging. Look for Sancerre, Soave Classico, Falanghina, or Sauvignon Blanc.
- Avoid heavy, tannic reds. Excessively heavy or tannic wines can overpower the tomato’s fruitiness. Look for fruity, refreshing reds that are light to medium in body. Barbera and Sangiovese are budget-friendly and food-loving reds to look for.
- Keep rosé and sparkling wines in mind. Rosé provides a bit more body, while preserving acidity. Plus, it’s hot outside, and this chilled wine, made from red grapes, fits the bill for a heftier preparation. I find that pairing sparkling rosé wine with a chilled caprese salad proves an impeccable match.
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