Tomato Mustard Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish. With a fork, poke holes into the bottom of the crust.
• Spread the mustard over the bottom of the pie crust in an even layer. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the center, covering up the cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbes de Provence.
• Bake in the preheated oven until the crust has browned, the cheese has melted, and the tomatoes are curled at the edges, about 20 minutes.

Steps:

• Combine the first 5 ingredients in a bowl and let sit for an hour.
• Add the tomato paste and mustard, then taste and add more salt, pepper, and vinegar if necessary. Serve immediately or cover and refrigerate; this will keep its flavor for several days.

Steps:

• Cover mustard seeds with warm water and refrigerate over night.
• Drain and rinse seeds. Place mustard seeds, tomatoes, vinegar, dry mustard, oil, salt and sugar in food processor.
• Process until almost smooth and thickened. Store in a tightly sealed container in the refrigerator for up to a month or freeze.

Steps:

• In small bowl stir together Dijon-style mustard blend and dry mustard until well combined.
• Gently stir in tomatoes.
• Cover and refrigerate up to 24 hours.
• Note: To peel tomatoes easily: using kitchen tongs or a fork, gently lower tomato into boiling water for 30 seconds or until skins split.
• Dip in cold water or rinse under a running faucet.
• Remove skin.

Steps:

• Preheat oven to 375°.
• Grease tart pan or pie pan and put in crust.
• Spread bottom of crust with mustard, sprinkle with half the cheese, cover with tomato slices.
• Sprinkle on the rest of the cheese.
• Sprinkle with herbs and drizzle on olive oil.
• Bake at 375° for about 30 minutes.
• Serve warm or at room temperature.