This past weekend was one of summer’s best yet. Matt and I took Friday off work and road tripped to Burlington, Vermont, making planned and unplanned stops along the way (yummy details of the whole weekend coming soon). One unplanned stop was at a roadside farm and while there, I just couldn’t resist getting a couple of the gorgeous Green Zebra Tomatoes for sale in the little farm stand. I mostly couldn’t resist them because green tomatoes are very nostalgic to me. My sweet mom used to eat them every summer, griddled on a buttered piece of toast. Green Zebra tomatoes are a sweet, rich heirloom variety, recognized by their beautiful bright green and yellow stripe pattern.
Now the question is, what am I going to make with these little tomatoes? It’s Monday night, I’m exhausted from the fun-filled weekend, and I’m needing a simple dinner using these tomatoes and whatever other ingredients I have at home already. Leftover homemade pitas flatbreads with garlic oil, salty feta, and these flavorful, seasoned tomatoes turned out to be unbelievably tasty. They are just so yummy, I could eat them all in one sitting and not feel the least bit guilty. I recently saw a recipe on the cover of Bon Appetit for a flatbread with falafel-spiced tomatoes. It sounded so good, I used the idea for a falafel-spiced tomato in this recipe, perfect with the feta cheese. This is a quick and healthy summer dinner that really celebrates the best that the season has to offer.
Ingredients 2 Green Zebra Tomatoes (or 3/4 lb of any heirloom tomato variety) 1/4 teaspoon Fine-Grain Sea Salt, 1/4 teaspoon each; Ground Cumin, Ground Coriander, Dried Parsley, Garlic Powder 2-3 Flatbreads or Pocketless Pitas (homemade or store bought) 1 tablespoon Olive Oil 2 cloves Garlic, minced 1/2 cup Feta Cheese Crushed Red Pepper Flake, optional Sliced Pepperonicini Peppers, optional To Make Slice tomatoes width-wise into 1/4-1/2 inch slices. Layout on a rimmed baking sheet. Mix together salt and spices. Sprinkle evenly over tomatoes. Let tomatoes sit for about an hour. Meanwhile, preheat oven to 350 degrees. In a small sauce pan, add oil and garlic. Heat over medium heat. When garlic starts to sizzle, cook for about 2 more minutes, stirring occasionally. Remove from heat. Divide garlic oil between flatbreads and spread evenly over surface. When tomatoes are about ready, bake flatbreads for 4 minutes. Add feta cheese and tomatoes to flatbreads. Bake for another 6 minutes. Broil for three minutes and tomatoes are golden brown (careful not to burn). Garnish with red pepper flake and pepperoncini for a little heat.