Sunday, August 28, 2011

Forcing it with Tomato Pie

HEY, I figured something out.

I swear, it wouldn't stop underlining until I linked it. :)

I'll start by saying that if you have a farmers market or produce stand anywhere near you that you've been thinking about checking out- DO IT. There is no reason not to support local farms. You're going to get the best of what's in season at a reasonable price, and if you're lucky enough to be buying produce from Amish farmers like I am, you can count on a lack of harsh chemicals. That said, end of summer vegetables are really wonderful, take advantage of them while you can- especially tomatoes.

Look at the beautiful babies, so money... and they don't even know it.

I found this recipe online. Unfortunately, the instructions were confusing, so I thought I would simplify them and give them to you. I brought this to a party last night- it killed. I am not feeling terribly eloquent at the moment, but I promise you- this is awesome.

Tomato Pie
(my recipe and my massive tomatoes yielded two pies, and they were awesome.)

- 8 or 9 inch Pie Crust*
- 1/4 tsp Kosher salt
- 1/4 tsp black Pepper
- 2 cloves garlic, minced or pressed
- 2 Tbl shredded fresh basil
- 4 ripe tomatoes (I used local Bradleys)
- 1 cup yellow cherry tomatoes** cut in half
- 1 cup red cherry tomatoes cut in half
- 1 cup fine bread crumbs, I used an Italian variety to add flavor- PER PIE
- 1/2 cup coarsely grated fresh Mozzarella cheese- PER PIE
- 1/2 cup coarsley grated Asiago cheese- PER PIE

*You can go to the trouble of making homemade crust if you have that kind of time. I bought a two pack of Kroger brand deep dish 9" pie crusts and they worked just fine.

**I could not find yellow cherry tomatoes, so I used non-acidic cherry sized tomatoes. Fantastic.


IF YOU ARE MAKING YOUR OWN CRUST(S): preheat the oven to 400 degrees Fahrenheit, prick the crust all over with a fork and brown it for 8-12 minutes depending on your oven.

IF YOU ARE BUYING THE CRUST(S): Preheat the oven to 400 degrees Fahrenheit, thaw the crusts, prick all over with a fork, and proceed with the following instructions.

Place all of the appropriately chopped tomatoes in a large bowl. Add the salt, pepper, garlic, and basil to the bowl and gently incorporate. You want the tomatoes to stay in tact, I gently mixed the ingredients by hand. Allow the tomato mixture to rest and soak in the goodness for ten minutes.

Fill the pie: layer the tomatoes with the breadcrumbs and cheese, beginning on the bottom and ending on top with a layer of breadcrumbs and cheese.

Place in the oven and bake until warmed throughout, about 30 minutes and until the crust is golden brown. Serve immediately. Drink wine.



  1. OMG, I'm so glad you posted the recipe. This was delicious! Juicy, savory, cheesy, and perfect.

  2. I've made this twice now this month, and craving it again...