Jennifer Alexander Ruple

It’s high summer, and the Sylvania Farmers Market is in full swing. Farm stands are piled with sun-ripened tomatoes, freshly picked ears of corn, and summer squash. Nearby, flower growers offer cheerful bouquets with sunflowers, zinnias and lisianthus. Live music drifts through the air while food entrepreneurs present their artisan fare. The market is a true celebration of our region’s hard-working farmers and vendors and the food they contribute to our tables.

If you haven’t been to the weekly market yet, stop by on Tuesdays through Oct. 11 and take advantage of the season’s bounty. Oh, and don’t miss the tomatoes. I hear they’re fabulous this time of year.

Cheesy Flatbread with Marinated Tomatoes

Fresh from the oven, hot and cheesy flatbread gets a big scoop of Tomatoes with Italian Herbs and Garlic. I use Stonefire brand of naan Indian flatbread often – it makes such a great base for pizza too. You can find it at many area grocery stores. Recipe yields 2 flatbreads.

• One 8.8-ounce package of naan
• flatbread
• Extra virgin olive oil
• 1 cup shredded Italian cheese mix
• 8 slices fresh mozzarella cheese
• 2 tablespoons fresh basil, thinly sliced
• Parmesan cheese
• Tomatoes with Italian Herbs and Garlic (for topping)

Heat oven to 400 F. Place naan flatbreads on a baking sheet. Drizzle each flatbread with olive oil.
Top each flatbread with 1/2 of the shredded cheese and 4 slices of mozzarella.

Bake for 12-14 minutes or until bread becomes crispy around the edges and cheese begins to brown.

Spoon marinated tomatoes over breads. Sprinkle with Parmesan cheese.

Tomatoes with Italian Herbs and Garlic

Cherry tomatoes are delicious in their own right; however, when marinated in good-quality extra virgin olive oil, a mixture of dried Italian herbs, fresh basil and minced garlic, they become magical. Allow tomatoes to marinate for a few hours to soak in all that rich goodness then enjoy them spooned over warm, cheesy flatbread; mixed into fresh pasta; or topped over fish or chicken.

• 2 cups multihued cherry tomatoes, halved
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1-2 cloves garlic, minced
• 2 tablespoons fresh basil, thinly sliced
• 1 teaspoon dried Italian herb seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

To a medium mixing bowl, add tomato halves.

To a small bowl, add remaining ingredients and whisk to combine.

Pour dressing over tomatoes. Let the mixture marinate for 2 to 3 hours to allow the tomatoes to absorb all the flavors. Refrigerate leftovers.