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?

View the Knoxville brunch menu here.

View the Maryville brunch menu here.

So consider this a call to all hikers. We’d love to see you at The Tomato Head in Maryville as you’re passing through.

Enjoy! And thank you for 20 years of eating at The Tomato Head!

Tomato Head’s Peach Turnovers

6 ripe peaches, peeled, pitted and diced
1.5 cups sugar
2 tsp cornstarch
2 tsp cold water
1 package frozen puff pasty

Two hours before assembling the turnovers, remove puff pastry from freezer. Remove the puff pastry from the box – leave puff pastry wrapped in the paper packaging until thawed.

Fill a medium pot with water and bring to boil. With a small knife make an “X” on the bottom of the peach. Fill a medium bowl with ice and water. Gently drop the peaches in the boiling water. Allow peaches to sit for one minute, then with a slotted spoon remove from boiling water and immerse in ice water. Remove peaches one at a time from the water and remove the skins. Cut the peaches along the seam and remove the pit. Chop peaches into ½ inch pieces.

Place peaches and sugar in a small pot, over medium heat. Reduce heat to low and cook peaches 10 – 15 minutes stirring occasionally. Dissolve cornstarch in cold water, add to peaches. Stir constantly until mixture loses its murkiness. Remove from heat and cool completely. (You can speed up cooling by placing peaches in a bowl and setting the bowl over another bowl of ice.)

To assemble turnovers:

For egg wash:

1 egg
¼ cup water

Beat egg and water in a small bowl.

Preheat oven to 400 degrees.

Remove puff pastry from packaging. Unfold one piece at a time. Cut each sheet of pastry into 4 equal squares. Using a pastry brush, brush the edges of 2 sides of each square with egg wash. Place 1 tablespoon of peach filling in the middle of each square. Fold the puff pastry over the peach filling to make a triangle. Seal the triangle by pushing down on the edges with the tines of a fork.

Cut a small hole on top of each triangle – brush each with egg wash and sprinkle with sugar. Place turnovers on a parchment lined baking sheet. Place in oven and bake for 10 minutes. Serve hot or at room temperature with vanilla ice cream.

Makes 8 turnovers with a little extra filling leftover to eat with vanilla ice cream.

In Knoxville, as of July 3rd, Jarrod Justice presents his acrylic paintings. Justice lives in Knoxville with his wife Jennifer and two sons. Painting is a part time job for him and helps buy the groceries. With so many horribly grotesque images in the art world today, he aims to fill the canvas with joyful colors and freedom. His abstract interpretation of the urban landscape creates a dialogue with the viewer – about truth, faith, and reality. He uses the everyday door and window to symbolize perspective and choice. During the last ten years he has painted mainly for friends and family, but recently his colorful acrylic paintings have joined the local art scene.
You can look at images of his recent works at: jarrodjustice.com.

"i was hit by an old bicycle" by Jarrod Justice

Maryville’s Tomato Head receives the work of Julie Bernal, with an exhibit titled “Nature in Color.” Bernal’s work was most recently shown at The Tomato Head’s Knoxville location.

"Branches," by Julie Bernal

More about Julie Bernal:
Julie Bernal grew up in Bristol, Connecticut where she became
interested in art at a young age. Bernal moved to Knoxville, Tennessee as a teenager and studied fine art in high school. She later continued her education with a degree in graphic arts. Bernal is a graphic designer at Moxley Carmichael, a premier public relations firm in downtown Knoxville. She spends her free time focusing on creating fine art. Her other passions include interior design and traveling.
Bernal’s collection, “Nature in Color,” consists of modern acrylic
paintings. They were inspired by her love for design by using shapes, patterns and colors found in nature. Bernal also has other collections which include realistic landscape paintings, charcoal portrait drawings, and digital photography of architecture.

Artist Statement:
I wake up every day ready to create. I use my art as a way to capture specific moments and feelings. It is the best way for me to keep a journal of my life.

For more information or to view more, visit http://www.juliebernal.com.

In Maryville, the exhibit, “Watercolors by Kelly Coffey, Mixed-Media & Works On Paper by Diana Rogers” will be available for viewing through July 2nd. The show was most recently presented at the Knoxville Tomato Head location throughout the month of May.

19 lemon snap cookies (2-inch in diameter)
1 (8oz) package cream cheese, soft
¾ cup sweetened condensed milk
1/3 cup sour cream, room temperature
1 tsp vanilla
2 eggs
1 pint black raspberries

Preheat oven to 350 degrees.

Line 2 cupcake pans with 19 cupcake liners (If you do not have 2 cupcake pans you can bake the cheesecakes in 2 batches). Place one lemon snap in the bottom of each cupcake liner and set aside.

In a medium bowl beat softened cream cheese with a hand mixer until smooth. Add sour cream, beat until smooth. Add sweetened condensed milk, beat until smooth. Scrape the bowl down well. Beat once again until mixture is lump free. Add vanilla and eggs and beat until incorporated.

Pour batter into a measuring cup for easier pouring. Fill each cupcake liner with batter, leaving ¼ inch of space before the top of the liner.

Place cheesecakes in preheated oven and bake for 15 minutes. Remove from oven, allow to cool to room temperature. Cover and refrigerate for 2 hours, or overnight, before serving.

To serve: gently wash black raspberries with cold water. Lay black raspberries flat on paper towels and gently pat dry. Mound tops of cheesecakes with fresh black raspberries.

VIDEO: Mahasti Presents Tomato Head’s Mini-Cheesecakes on WBIR

Friday, June 4th

• It’s First Friday in Knoxville, which means doors are swung open throughout downtown, with galleries offering new exhibits and shops extending their hours. It’s a rolling, walking, strolling night on the town. It’s also the last night to see the current exhibit at The Tomato Head, titled, “Watercolors by Kelly Coffey, Mixed-Media & Works On Paper by Diana Rogers.” After tonight, the show will be moving to Maryville.

• In Maryville, The Clayton Center for the Arts is hosting its Friday Night Live Music Series, featuring Barry Roseman & Friends. Good tunes=good times.

• The First Annual International Biscuit Festival gets underway. This event has risen faster than a cathead biscuit. See the web site for all the fixins.

Saturday, June

• Start the day with a quick cooking lesson from Mahasti on WBIR as she demonstrates how to use some of the season’s best ingredients—fresh berries (available from the Market Square Farmer’s Market)—in a mini-cheesecake. The show usually airs around 8:15am and the recipe will be posted to the Tomato Head site later in the day. That is, if we can tear away from all the other stuff that is happening this afternoon.

• Market Square Farmer’s Market will be in full swing and offering some of those fresh berries Mahasti uses in The Tomato Head’s cheesecake recipe.

• Founder’s Square Farmer’s Market in Maryville.

• Julie Bernal’s exhibit of acrylic paintings, “Nature In Color” is available for viewing in the Knoxville restaurant.

• Smoky Mountain Blast featuring Scott Miller and the Commonwealth and Mic Harrison and the High Score at the World’s Fair Park (11:30am-9:30pm).

• The First Annual International Biscuit Festival will be in full swing. Events are happening throughout the day, so check the full listing.

• Where we’ll be…at IjamsFest! This event celebrating the 100th anniversary of Ijams Nature Center begins at 3pm and will be featuring music, outdoor fun, art and food. Tomato Head will be selling vegetarian burritos on site. Good eats in the great outdoors.

Sunday, June 6th

• “Watercolors by Kelly Coffey, Mixed-Media & Works On Paper by Diana Rogers,” takes to the walls of the Maryville Tomato Head. Come enjoy brunch while you take in the art for June.

• Green thumbs unite for a good cause at the Community Nourishment Garden at Tyson Park. You can volunteer a little time in the dirt or spend the whole day, either way you’ll be helping provide a nourishing greenspace for folks who need it most. The event starts at 10:30 in Tyson Park.

Hope to see you and some of these fine events around town!

Over the last couple of weeks, we asked (through Facebook and Twitter) for folks to share their favorite pizza combinations.  Some we recognized right away…others were less familiar, but just as interesting. So, from the replies we decided to do a little drawing and name a few winners as a thank you for sharing and being part of our Facebook and Twitter conversations. And the winners are…

“Tomatoes, feta & capers,” the favorite pizza of Shawnee Casteel

“Garlic, oregano, gorgonzola, Italian sausage, & red onions,” shared by Kelly Blair Clapp

“Spinach, red onion & herbed tomato,” much-loved by Jill Reed Chaney

Shawnee, Kelly and Jill, we’ll be sending a gift certificate code directly to you so you can come in and enjoy your favorite pizza, try a new topping, or create an entirely new combination.

Thanks to everyone who participated, and please, keep the comments and messages coming.

-ps-Just a reminder…we’ll be closed on Monday for the Memorial Day holiday.