4 medium yellow tomatoes (about 3/4 pound)

1 1/2 teaspoons olive oil

1 medium shallot, finely chopped (about 1/4 cup)

1/2 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, room temperature

1 1/2 teaspoons chopped fresh marjoram

1/2 baguette, sliced on a bias, toasted

Flaky sea salt

Freshly ground black pepper


Dice 2 tomatoes (you should have about 1 cup). Heat oil in a large skillet over medium. Add shallot and kosher salt and cook, stirring occasionally, until softened, about 2 minutes. Add diced tomatoes and cook, stirring occasionally, until juices release and liquid reduces, about 10 minutes. Let cool.

Purée butter and tomato mixture in a blender or food processor until smooth. Stir in marjoram.

Slice remaining 2 tomatoes. Spread each toast with tomato-butter, top with a tomato slice, and season with sea salt and pepper.

Do Ahead

Tomato-butter can be made and chilled for up to 5 days or frozen for up to 3 months.

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Taste the sweetness of this tomato, peach & mint caprese on toast.  Fresh mint adds an earthy freshness to this classic salad.


6 thick slices brioche or pain de mie, toasted

3 tablespoons unsalted butter, room temperature

5 ounces fresh mozzarella, sliced 1/4″ thick

2 very ripe heirloom tomatoes, sliced 1/4″ thick

2 very ripe peaches, sliced 1/4″ thick

Fresh mint leaves

Extra-virgin olive oil

Flaky sea salt


Spread each toast evenly with butter and layer mozzarella, tomatoes, and peaches on top. Top with mint, drizzle with oil, and season with sea salt.

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Hey AeroGardeners, if you are in the thick of tomato season try out this Falafel-Spiced Tomato & Chickpea Flatbread.  Keep it easy-peasy and use a pre-made pita or naan.  Along with AeroGarden mint and parsley this cool summer treat will keep you as fresh as your ingredients.8.1_falafel-spiced-tomatoes_6x4INGREDIENTS

Tomatoes and chickpeas:

2 garlic cloves, finely chopped

1 teaspoon sumac

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1 teaspoon kosher salt, plus more

2 large heirloom tomatoes, any color, thinly sliced

1 (15.5–ounce) can chickpeas, rinsed

2 tablespoons red wine vinegar

Freshly ground black pepper

1 small shallot, thinly sliced

1/2 cup parsley leaves with tender stems

3 tablespoons olive oil

Yogurt sauce:

1 Persian cucumber, peeled, chopped

3/4 cup plain yogurt

1/2 cup coarsely chopped fresh mint

1/2 cup coarsely chopped fresh parsley

Hot sauce:

Kosher salt, freshly ground pepper

Flatbread and assembly

2 teaspoons kosher salt

3/4 teaspoon baking powder

1/2 teaspoon sugar

2 cups all-purpose flour, plus more for surface

1 cup plain yogurt

4 tablespoons olive oil, plus more for drizzling

Freshly ground black pepper

Ingredient info:

Sumac, a tart, citrusy spice, can be found at Middle Eastern markets and specialty foods stores.


Tomatoes and chickpeas:

Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 teaspoon salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30 minutes and up to 1 hour.

Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with salt and pepper. Set aside.

Yogurt sauce:

Combine cucumber, yogurt, mint, and parsley in a medium bowl; season with hot sauce, salt, and pepper. Let sit at room temperature at least 15 minutes.

Do Ahead

Yogurt sauce can be made 1 hour ahead. Cover and chill.

Flatbread and assembly:

Whisk salt, baking powder, sugar, and 2 cups flour in a large bowl. Add yogurt and stir to combine (the yogurt’s acidity ensures a tender texture). Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest 15 minutes (this will make dough easier to roll).

Working one at a time, roll out each piece of dough into a round about 1/8″ thick. (Don’t stress: They don’t need to be perfect.) Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium.

Working one at a time, cook rounds of dough until underside is golden brown and flatbread is beginning to puff, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. Repeat with remaining oil and rounds of dough. Let cool slightly.

Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.

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Enjoy this delicious Tomato-Cheddar Pie with your AeroGarden tomatoes and fresh herbs!  AeroGardeners, be easy on yourself and use a frozen store bought pie crust!


For the crust:

1/2 teaspoon kosher salt

1/2 teaspoon sugar

1 1/4 cups all-purpose flour, plus more for surface

1/2 cup (1 stick) cold unsalted butter, cut into cubes

For the filling:

3 large heirloom tomatoes (about 2 pounds), sliced 1/4″ thick

3/4 teaspoon kosher salt, divided

All-purpose flour (for surface)

1 cup finely chopped Vidalia onion (about 1/2 medium onion)

1/2 tablespoon unsalted butter

1 1/2 cups grated sharp cheddar (about 4 ounces)

1/2 cup mayonnaise (preferably Duke’s)

1/4 cup coarsely chopped fresh herbs, such as basil, oregano, parsley, and/or thyme

1 teaspoon mild hot sauce

1/2 teaspoon freshly ground black pepper

Special equipment:

A 9″ pie pan


Make the crust:

Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it’s very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.

Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.

Make the filling and bake the pie:

Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.

Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13″ round. Roll dough loosely around rolling pin, then release into pie pan. Trim edges to leave a 1″ overhang and crimp as desired. Freeze dough at least 15 minutes.

Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.

Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5–8 minutes. Let cool.

Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.

Bake pie, rotating halfway through, until golden brown, 40–45 minutes. Let cool to room temperature before slicing.

Do Ahead

Dough can be frozen for up to 3 months; thaw before using. Tomato pie can be chilled for up to 2 days.

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