Summer’s End Tomato Pie
Our tomato plants are looking tired. VERY tired, but they are using all their gusto and are still pushing fruit out. These tomatoes are not the big round beauties of early August, but there they are, and I love them! We have worked these beauties: canned, frozen, eaten tomato salad and stuffed tomatoes. Now I am thinking something warm.
Roasted Tomato Pie
2 lbs tomatoes
2 T olive oil
2 T crushed garlic
salt and pepper
1 (9″) pie crust
1 1/4 cup sharp cheddar cheese
1/4 cup fresh basil (1 t. dried)
1 t fresh oregano (1/4 t dried)
3/4 c Parmesan cheese, grated
3/4 c mayonnaise
Heat oven to 325 degrees. Line a rimmed baking dish with parchment paper. In a mixing bow, slice tomatoes in half. Toss with oil and garlic making certain they are thoroughly coated. Season with salt and pepper.
Roast for 2 to 2 1/2 hours, checking often: tomatoes should be shrunken, but bright red – not blackened, as this makes them bitter.
Let cool to room temperature. Remove skin. Bring to room temperature.
Make and bake the pie crust. Use 1/2 of the Amazing crust recipe, or put the other 1/2 in the freezer for another time! When baking, make certain that the bottom has a few fork holes in it, and is weighted down: cover top with aluminum foil so that the foil fits the pan. Then fill with dried beans or pie weights. This keeps the crust from buckling.
Bake in preheated 425 degree oven for 15 minutes. Remove weights and foil and bake a bit longer until your crust is golden brown. While the crust is still warm, add 1/2 cup cheddar cheese.
Reduce temperature in oven to 400 degrees. Layer 1/2 tomatoes on top of the cheese and sprinkle with 1/2 of the basil. Layer the remaining tomatoes on top and sprinkle with remaining basil.
Combine the oregano, Parmesan, mayonnaise and pepper to taste in a small bowl. Spoon this over the top of the tomatoes. Top with remaining cheddar cheese. Place pie on a baking sheet lined with aluminum foil and bake until the cheese is lightly browned – about 20 minutes.
Serve slightly warm, or room temperature.byDeborahonWednesday, September 10, 2008Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Deborah,Recipe,Tomatoes