Sharing is caring!

Using farm fresh cherry tomatoes, tomato pesto, and some of our own home-grown tomatoes, this Blistered Tomato Dutch Baby is definitely #farmtotable friendly.

 

My brain thinks in strange ways. Since I’m a pretty visual thinker, I think that’s why it responds the way it does. Like yesterday, I was looking through my Bloglovin on the way home from work and the way the two feature images just hit it made me think of something cool and delicious to make. You’re just going to have to wait and see what it was.

 

 

Like this Blistered Tomato Pesto Dutch Baby. You know Dutch babies are usually sweet treats, right? If you’re not sure what a Dutch baby is, they’re like a baked, puffed up pancake. Except mine hasn’t puffed up yet. Ever. What’s the key to that? I think it’s the type of pan I’m using. I may need to break out the ole cast iron skillet just ‘cause.

 

 

The low down on this is that the hubs doesn’t like sweet stuffs for breakfast. So, to get a pancake style fix, I need to make it not sweet and for dinner. Yeah. It’s a stretch. But this is actually the second one I’ve made. It’s not going to be the last one, either. The first was an artichoke and goat cheese version. Since it didn’t puff, I didn’t take photos of it. This one didn’t puff, either, as you can see. But, it tasted so amazing, I just had to share it with you. 

 

 

It all started with the blistered tomatoes and lebneh that I did for SRC a few months back. I loved the way the tomatoes tasted, how sweet they were, and how easy they were to make. If you have never blistered tomatoes ever, you’re seriously missing out! Because, you see, they’re so versatile!

 

 

With blistered tomatoes, you can make a pasta sauce. Kind of like pomodoro, but better. You can make an appetizer nibble or tapas style dish like I did with the lebneh. And, you can make this delicious Dutch baby for a breakfast, brunch, or a delicious and simple #meatfree dinner. Blistered tomatoes are super versatile. 

 

 

Then, we had these cherry tomatoes. Since our plant didn’t like all the rain we got in June….and July….it’s taken a minute to produce some fruit. It spits out a few here and there and I try to save them up for a meal. Well, I had a handful that I was saving up for this meal. But I didn’t want those tomatoes to be the blistered ones. I wanted our tomatoes to be the caprese salad on TOP of the Dutch baby.

 

 

So, yes, it’s tomatoes on top of tomatoes and mixed with tomatoes. Oh? I didn’t tell you that part? There’s tomato pesto simmered with the blistered tomatoes. It’s a tomatosion in your mouth. Get it? Tomato? Explosion? Tomatosion? No? Just me? 

 

Moving on. 

 

 

How did I put these tomatoes with the Dutch baby? Well, I was thinking about the tomatoes, saw a post about a plum Dutch baby or maybe it was an apple one? Anyway, I saw the photo, thought about the tomatoes, and voila. The idea was born. And it was simple. And it was delicious. We ate it all and I had an amazing lunch again at work. Cause that’s what I do. Have amazing lunches at work after amazing dinners just like this one. Be jealous. 

 

 

Honestly. Just look at it! Even though it didn’t puff up, it tasted light, and delicious. You can see the color of the tomato pesto showing through the top there. The blistered tomatoes are buried in the dough, then there’s the sweet, hone grown cherry tomatoes with our home grown lemon basil. The mozzarella pearls are store bought. I haven’t branched out to making cheese, yet. Almost, though. 

 

What strange inspiration have you come up with just browsing the net or Pinterest?

Monday Recipes:

Aunt Mary’s Refrigerator Bread & Butter Pickles by Corn, Beans, Pigs & Kids
Beef Tacos with Peppers, Onions & Salsa Verde by Books n’ Cooks
Blistered Tomato Dutch Baby by A Kitchen Hoor’s Adventures
Blueberry Scones by The Freshman Cook
Farmer’s Market Breakfast Casserole by New South Charm
Marinated Mozzarella and Tomato Appetizers by Jolene’s Recipe Journal
Strawberry Mango Jam by Palatable Pastime