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Blistered Tomato Dutch Baby

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

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.

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

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

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.

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

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.

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

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!


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

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.

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

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.

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

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.

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

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.

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

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?

[amd-yrecipe-recipe:89]

 

Using farm fresh cherry tomatoes, tomato pesto, and some of our own home-grown tomatoes, this Blistered Tomato Dutch Baby is definitely #farmtotable friendly.
Yield: 8

Blistered Tomato Dutch Baby

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

Ingredients

  • 3 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup half and half
  • 1/2 cup mozzarella cheese
  • 1/4 teaspoon garlic salt
  • 2 tablespoons butter
  • 3 1/2 cups cherry tomatoes, halved, divided
  • 1/2 cup sun-dried tomato pesto
  • 1/4 cup fresh basil, roughly chopped
  • 4 ounces mozzarella pearls
  • 3 tablespoons balsamic vinegar
  • 1 1/2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Instructions

    1. Preheat oven to 400.
    2. Combine the flour with the milk and the cream. Using a whisk, stir until combined.
    3. Add the eggs, one at a time, then stir in the cheese and spices.
    4. Set aside.
    5. Heat an oven proof skillet over high heat and melt the butter.
    6. Add 2 cups of tomatoes and sauté until the skins have popped and they have released their juices.
    7. Add the pesto and continue to cook until heated through.
    8. Remove from heat and pour the batter over the tomato mixture.
    9. Bake at 400 for 15 to 20 minutes or until golden brown and puffy.
    10. While the Dutch baby is cooking, combine the rest of the tomatoes with the mozzarella, basil, vinegar, and oil.
    11. Season with salt and pepper to taste.
    12. Once the Dutch baby is browned and puffy, remove from heat and sprinkle with the caprese salad.
    13. Slice and serve with some garlic bread.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 270Total Fat 19gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 11gCholesterol 101mgSodium 356mgCarbohydrates 14gFiber 2gSugar 5gProtein 10g

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14 Comments

  1. I love the way your brain works! Sort of like mine – I start in one place and then end up someplace I never expected to. Love this light dinner recipe – perfect for summer.

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