Some cosmetic changes in preparation for larger site changes in the works.
Ultimate tomato pie
Joined: Aug 15, 2007
Posted to Thread #27800 at 2:23 pm on Jul 13, 2015
I was watching Vivian Howard (A Chef's Life, chef/owner of The Chef and Farmer in Kinston, NC) and a pretty old segment about tomatoes. She made tomato pie and this is my take on it. It is worth EVERY step for the finished product.
2-3 medium tomatoes or equivalent. It was about 12 slices of tomatoes. She roasted them to a pretty good char--almost like oven dried tomatoes. I used a couple of sort of "ordinary" red tomatoes and 1 Cherokee purple. I roasted for a while, and finally put them under the broiler to get them to the char. I'll just broil next time. Tasted these and they were just wonderfully concentrated. I would probably do a few more slices next time. Do not crowd.
I cut some Cherokee purples into chunks and let them drain in a strainer--there wasn't really much juice.
She had some yellow plum or cherry tomatoes. I hadn't planned to use any but my Cherokee purples, but in spelunking in my fridge I found a container of small yellow tomatoes (like TJ"s sells) so I quartered them and let them drain also..
Parbake a pie crust in a deep dish pie plate.
I put a schmear of grainy mustard on the baked crust. Layer the roasted tomatoes, layer of basil leaves, a thin layer of caramelized onions, another layer of basil leaves, rest of the tomato chunks. Good glug of olive oil over all. Good sprinkle of coarse Kosher salt.
Topping--mayo and 8 oz. of shredded pepper jack. Dolloped over the top and spread to smooth. (VH used fontina and parm. I think anything will be pretty good. Asiago might be really good)
Bake at 400* for 25-30 minutes until golden and bubbly. Let sit to set.
It was truly memorable.
Other messages in this thread:
- 27800. Ultimate tomato pie - Charley - 2:23pm on 07/13/15 (11)
- Oh, yeah! - Earnie - 3:48pm on 07/13/15
- Spelunking in your fridge. HA! Perfect word choice. [NT] - Traca - 5:19pm on 07/13/15
- I've always heard that putting tomatoes in the fridge is the worst thing you can do. [NT] - orchid - 6:10pm on 07/13/15
- Me too. Conversely, Nigella Lawson had a wonderful hint to cut cherry tomatoes in half and put - MarilynFL - 6:48pm on 07/13/15
- It's been my experience that it depends on the circumstances. If a tomato is perfectly ripe, a day - Curious1 - 7:53pm on 07/13/15
- You nailed it. I don't put them in the fridge--and if you do, it stops any possible - Charley - 8:33pm on 07/13/15
- Right now, we are full swing into tomato season. The growers are finally bringing in the heirlooms, - KarenNoCA - 11:05pm on 07/13/15
- That schmear of mustard on the pie crust is interesting. I have never done that.. [NT] - KarenNoCA - 5:35pm on 07/15/15
- My go-to tomato pie recipe mixes honey and stone ground mustard and paints - deb-in-MI - 6:52pm on 07/15/15
- I make a tomato thing using puff pastry. It calls for spreading Parmesan cheese on the bottom - KarenNoCA - 11:31pm on 07/15/15
- That was the first time I ever had a "tomato pie"--about 25 years ago at a catered - Charley - 12:25am on 07/16/15