Summer is in full swing, and that means tomatoes of every shape, size, and color are as ripe as can be. Take advantage of this tasty time with this savory tart recipe from yupitsmabel.
For the full recipe, check out her blog and be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.
One of the best things about September is tomato season, and one of the most delicious things to make with tomatoes is a savory tart. Having a good tomato tart recipe is a must for home cooks. It's a multipurpose dish that oozes a French-like sophistication. Slice it up and serve with scrambled eggs and goat cheese at brunch, or pair with a mixed green salad for a light vegetarian dinner. If you don't have time to make pie crust from scratch, simply do what I did, and use a store-bought shell. Be sure to purchase firm tomatoes — otherwise the tart will end up being too juicy. Get my current favorite recipe for a tomato tart here.
In the Winter, I always love to invite my friends over for a cookie swap or edible gift-making party. However, I've never done something like this during the warmer months — until now. Inspired by a new Williams-Sonoma book, The Art of Preserving, I'm hosting a canning party and I suggest you do the same. First select a date — preferably a relaxed time, like Sunday afternoon — then decide what you want to make at the event. Throw in some homemade snacks and you've got yourself a fabulous little party. At mine, I'll offer guests two nibbles in the form of a white bean dip with parsley oil and an oven-dried tomato tart with goat cheese and black olives.
What will we be making? Peach-rosemary jam and classic dill pickles! If this sounds like fun to you, check out these recipes, after the break.
Source: Flickr User fj40troutbum
This week, why not invite some friends over for dinner on the patio? Serve an easy vegetarian meal inspired by the fresh produce found at the local farmers market. The menu starts with goat cheese topped with an olive-thyme mixture.
A savory tart layered with tomatoes, roasted garlic, and fontina cheese is a simple but stunning centerpiece. Instead of serving a boring salad, pair the tart with an equally exciting side: warm Summer vegetable salad with brown butter dressing. Sound scrumptious? Get the recipes when you read more
With so many tomato varieties in season, I've been trying to make as many tomato dishes as I can. Thanks to FinnLover, I have another recipe to add to my repertoire: her tomato pie. By using ready-made puff pastry, she's able to make this rustic, Provençal tart in no time. 
This recipe is incredibly flexible — for instance, if you don't eat red meat, you can omit the prosciutto and replace it with portabello mushrooms. If you don't have herbes de Provençe, (although you can find this spice medley in most stores), you can make it. It's simply a combination of rosemary, marjoram, basil, bay leaves, thyme, and lavender. To see more of FinnLover's amazing pictures and to get her recipe, read more
