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Ultimate tomato pie

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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.

Caramelize onions.

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..
Basil leaves
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.

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