tomato 3 large ripe tomatoes
2 tablespoons chopped fresh basil
3 tablespoons extra virgin olive oil (or canola oil)
2 tablespoons lemon juice (or cider vinegar)
½ teaspoon sugar
Salt and freshly ground pepper to taste

Slice the tomatoes into ¼ inch slices. Place into a deep pie dish. Sprinkle the fresh chopped basil evenly over the tomatoes. In a small bowl or jar, mix together the olive oil. Lemon juice, sugar and salt and pepper. Pour this dressing over the tomatoes and basil. Marinate at room temperature for 1 hour. Spoon the dressing over the tomatoes occasionally while they marinate. Serve at room temperature. Serves 4

4 ripe large tomatoes, seeded and cut into 1/2 inch cubes
1 pound brie, rind removed, cut into pieces
1 cup fresh basil leaves, cut into strips
3 cloves garlic, finely minced
2/3 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Combine all ingredients and let sit for 2 hours at room temperature. Serve with slices of French bread at room temperature so the Brie will spread.


One 9" pie crust (homemade or store bought)
5 medium size ripe tomato's sliced
1 cup chopped green onions (part of leaves included)
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
Salt and pepper to taste
2 cups grated sharp cheddar cheese
1 cup Hellman's mayonnaise
1/2 cup grated Parmesan cheese (fresh if possible)

  1. Preheat oven to 400° F.
  2. Prick pie crust with a fork, bake 10 minutes, and remove from oven.
  3. Reduce heat to 325° F.
  4. Pat tomatoes down with paper towel.
  5. Cover bottom of crust with 2 layers of tomatoes.
  6. Sprinkle on half the scallions, oregano, and basil and season with salt and pepper.
  7. In a bowl, combine the cheddar cheese and mayonnaise, mix till well blended, and spread half the mixture over the tomatoes.
  8. Repeat layering with the remaining tomatoes, scallions, oregano, basil, salt, pepper, and mayonnaise spread.
  9. Top with Parmesan cheese and bake till golden and firm, about 45 minutes.
  10. Let pie cool slightly before slicing.



3 slices bacon
4 cups of 1/2 inch thick sliced okra
1 medium green pepper, finely chopped
2 cloves garlic, minced
4 large tomatoes, peeled and chopped
salt and pepper to taste

Fry bacon until crisp. Remove from fat. Cook okra in bacon drippings. Add green pepper, onion and garlic to drippings; stir in tomatoes and cooked bacon. Add salt and pepper as needed. Cover skillet and cook an additional 15 minutes. 8 servings.


2 tablespoons fine dry bread crumbs
1/4 cup finely chopped onion
1/4 cup parsley
2 cloves garlic, finely minced
2 tablespoons margarine or butter, softened
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried basil
4 large tomatoes

  1. In small bowl mix all ingredients except tomatoes.
  2. Cut each tomato into 1/2 inch slices.
  3. Place in greased shallow baking dish.
  4. Sprinkle with herb/bread crumb mixture.
  5. Bake in 425° F. oven for 10 minutes or till tomatoes are tender.


Market Hours: Saturdays, 10am-2pm, year round, Rain or Shine!

Location & Hours

Saturdays (year round): 10am-2pm

1302 Chestnut St.
Bastrop, TX


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Mailing Address

Bastrop 1832 Farmers Market
C/O Dolores Leeper
145 Easley Rd
Smithville, TX 78957