the rIght Way to rIpen Speed up the ripening process by storing your tomatoes stem-side up at room temperature in a dry area. Approximate ripening time is about two days. Tomato and Basil Tart by Jan Snider, Village of Summerhill "I like to serve this dish for lunch or a light dinner, along with a fresh salad. I grow my own tomatoes, so I make this recipe with tomatoes right off the vine. Sometimes I use a regular pie crust. But other times, I make a brown-rice crust for a healthier version of the tart." IngredIents 5 ounces grated mozzarella; 4 large tomatoes, thickly sliced; 10 basil leaves; 2 tablespoons olive oil; 2 garlic cloves, minced; Salt and pepper to taste; 1 pie crust dIrectIons 1. Press the pie crust into a pie plate. 2. Prick all over with a fork and bake blind at 375 degrees for 10 minutes (pre-baking the shell before it is filled prevents the tart crust from becoming soggy). Remove from oven and cool slightly. Reduce oven temperature to 350 degrees. 3. Put the mozzarella in the baked pie shell. 4. Arrange a single layer of tomato slices over top. 5. Dip the basil in the olive oil and arrange over the tomatoes. 6. Scatter the garlic on top. Sprinkle with salt and pepper and a drizzle of oil. 7. Bake at 350 degrees for 40 to 45 minutes until the tomatoes are well cooked. MAGAZINE 49