Tomato Head’s Roasted Glazed Apple & Ham Monte Cristo Sandwich

Recognizing the addition of Saturday brunch to The Tomato Head’s offerings, Mahasti presented a recipe for a most memorable brunch sandwich while on WBIR this morning. And the best news…you can order this special, seasonal sandwich at both the Knoxville and Maryville locations of The Tomato Head today. Happy Fall, and Happy Brunch!


Tomato Head’s Roasted Glazed Apple & Ham Monte Cristo Sandwich

For apples:
3.5 – 4 cups thinly sliced apples
¼ cup thinly sliced onion
1/8 cup vegetable oil
1 ¼ cup apple juice
½ cup brown sugar
¼ tsp. ground cinnamon
1/8 tsp. ground allspice

Toss apples and onions with oil. Place on a cookie sheet and bake in a preheated 350-degree oven for 10 minutes. Meanwhile in a medium skillet, over medium heat, mix together apple juice, brown sugar and spices. Bring mixture to boil and allow mixture to boil rapidly for 2-3 minutes. Mixture should bubble and thicken slightly. Toss apples with 1/8 of a cup of glaze. Refrigerate and save remaining glaze for future use.

For Monte Cristo:

4 eggs

¼ cup milk
2 Tbsp heavy cream
2 Tbsp brown sugar
8 slices of white bread
4 oz of thinly sliced ham
8 slices of Monterey jack cheese

In a medium bowl beat the eggs with the milk, heavy cream and brown sugar. Dip the slices of bread in the egg mixture until soaked through but not soggy – place dipped bread slices on a cookie sheet or large plate. Place 1 piece of cheese on 4 of the slices of dipped bread, followed by approximately 1 oz of ham. Divide the apples between the 4 slices of ham topped dipped bread. Place a piece of cheese on top of the apples then cover with another piece of dipped bread.

in a large skillet over medium heat, melt 1 tablespoon of butter per sandwich. Place 1 -2 sandwiches in the skillet – fry the sandwiches until the bottoms are golden brown. Flip the sandwiches over and fry the other side until they are golden brown. Repeat until all the sandwiches have been fried.

Cut sandwiches in ½ sprinkle with powdered sugar and serve immediately with a side of maple syrup.

Serves 4.

Mahasti on WBIR: The Best Biscuits

Several weeks ago, Mahasti put out a call for biscuit recipes, and ever since she’s been testing and refining batch after batch of biscuits. This morning she’s presenting “The Best Biscuits” on WBIR, around 8:15am, and promises to share more info (in the next few days) about the entire process.

The Best Biscuits

2 cups all purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp sugar
5 tbsp chilled butter, cut into small pieces
¾ cup chilled buttermilk

Measure flour, baking powder, baking soda, salt and sugar into a medium bowl. Add chilled butter and work into flour with fingertips or a pastry cutter until the butter resembles small beads. Add buttermilk and work flour into buttermilk until you have a soft dough. Turn dough no more than 10 times. Gather into a ball. flatten the ball of dough on a lightly floured surface to a thickness of 1 inch. Either trim the edges and use a knife cut the biscuits into squares or use a traditional round biscuit cutter to cut out the biscuits. Gather up any remaining dough into a ball and repeat flattening and cutting the biscuits. Place the cut biscuits on an ungreased cookie sheet (placing the biscuits in the freezer at this point for 30 mintues will yield a fluffier biscuit). Bake in a 425 degree oven for 8 – 12 minutes or until golden brown.
Serve hot.

Makes 6-8 biscuits depending on the size of your cutter.

New September Art Exhibits Now on Display

New art exhibits for the month of September are up and ready for viewing at both the Knoxville and Maryville locations.

The Tomato Head Knoxville is currently featuring an exhibit of paintings by Steph Untz. The show, title “Distraction” will be on exhibit through October 1, 2010.

The Tomato Head Maryville is now featuring the photography of Zach Jones. His show will be on display through October 2, 2010.

Open Call for Artists for Tomato Head / 2011

One of the things that makes The Tomato Head, well, The Tomato Head, is the monthly rotation of art. The Tomato Head is known for introducing art and artists that customers might otherwise not encounter, and that’s part of the fun. What matters most is that the work is of high quality and of interest. With that said, here’s the call. We’re looking forward to seeing what will be on our walls in 2011!

Open Call for Artists for Tomato Head / 2011
The Tomato Head is accepting submissions for its 2011 exhibit schedule. Artists may submit 5-10 images of wall-mountable work either burned onto a cd and mailed to Tomato Head Exhibits Committee c/o Bethann DeGrow, 1710 Jefferson Avenue, Knoxville, TN, 37917 or send electronically to

Submissions are requested by October 8, 2010. Please include a brief bio, artist statement and size of works.

For more information, please contact Bethann DeGrow, 546-6852 or

Tomato Head’s Sour Apple Bread Pudding

After a few weeks off from her appearances on WBIR, Mahasti started today by presenting a seasonally-scrumptious sweet to viewers. This recipe offers a wonderful way to use good bread that has just passed its prime and breaks away from the predictable apple pie dessert.


Tomato Head’s Sour Apple Bread Pudding

6 cups stale bread, cubed
3 cups granny smith apples, cored and diced
2 cups cream
1 cup milk
3 eggs
3 egg yolks
1/3 cup sugar
1 tsp vanilla
½ tsp cinnamon

In a large bowl whisk together cream, milk, eggs, egg yolks, sugar, vanilla and cinnamon. Add cubed bread and diced apples and toss well. Allow mixture to sit for about 3-4 minutes so bread can absorb cream mixture.

Meanwhile, lightly grease an 8 x 11 Pyrex dish. Pour bread mixture into prepared dish. Place baking dish on a cookie sheet. Place cookie sheet in oven and fill to rim with water. Bake in a 350 degree oven for 1 – 1.5 hours. Remove Pyrex dish from oven and allow pudding to sit for about 5 minutes. Serve hot with ice cream.

Leave cookie sheet in oven, until water cools before removing and pouring out water.

Serves 6 -8 people.

A Biscuit Update

Mahasti asked for biscuit recipes and she has received! A huge thanks to everyone who has responded with hints, tips, helped to spread the word, or has provided one of those special family recipes. Your contributions are making her quest for the perfect biscuit all the more fun and, with fingers deep in dough, all the more successful.

Since the initial call for recipes, Mahasti has begun testing, with about three to four tests so far. Mahasti plans on baking biscuits every day this week to continue testing and she hopes to be able to send out a few tweets and messages about how things are going. It can, however, be tough to type and post with your fingers covered in flour.

We’ll send as many “thoughts from the kitchen” as we can. And until then, our ears are open for any additional ideas or recipes you have to share. Just send them our way at

Let those biscuits rise!

The Perfect Biscuit

Last week, Mahasti enjoyed breakfast at what folks in these parts call “a country cookin’ place.” The establishment served up a bready and spongy biscuit, which got Mahasti to thinking – how does a biscuit get that texture? Was the biscuit homemade or commercially manufactured? What, really, makes the perfect biscuit?

Always experimenting and looking for new recipes and approaches, Mahasti wonders if you might help her on this quest for the best biscuit. When you think of your favorite biscuit, do you think back to a recipe from your Aunt Libby or your Granny? Is that perfect biscuit recipe one your mother made, or maybe even your uncle’s cousin’s nephew whose name you can’t remember now?

If you have one of those old recipes from a relative or friend that you think makes the perfect biscuit, would you be willing to share? Mahasti would love to give the recipe a test run and see if it gets her any closer on her quest for the perfect biscuit. Willing to help? Send your recipe to: and she’ll be chomping at the bit to get her hands in the flour.

New Sunday Brunch Menu at The Tomato Head

The Tomato Head is pleased to roll out a new Sunday brunch menu in Knoxville today, July 25. The Maryville brunch menu debuted last week (Sunday, July 18). Details and links to each menu follow below.

So what’s new? Two new sandwiches, two new huevos and two new burritos as well as a new breakfast pizza, the “Harold Shersky,” (in honor of Harold of the venerable Harold’s Deli).

Another big surprise…Egg Rolls. These unique brunch items combine scrambled local eggs rolled into Tomato Head’s pizza dough, served with a side of spicy organic ketchup and your choice of either ham, Andouille sausage, Benton’s bacon, house-made soysage, organic baked tofu or roasted onion.

We’ve also added Monkey Bread and scones, grown our biscuit and gravy options and included a few bagel combos.

It’s all yours for the trying at The Tomato Head in Knoxville on Market Square and in downtown Maryville. We open at 10am and brunch is served until 3pm.

Want to get a head start planning your order?

© 2016 The Tomato Head Site by: Robin Easter Design