If you love fresh, ripe tomatoes as much as I do, then you'll love this recipe for tomato pie. It's super simple and takes just a few ingredients. Tomato pie works great as a main course, or as a side dish.
Welcome to a delicious summer recipe that is sure to be a hit at your next gathering or family meal: The Best Damn Tomato Pie You'll Ever Eat. This mouthwatering tomato recipe is the perfect way to use those fresh, juicy tomatoes from your garden or local farmer's market. With its flaky crust, creamy cheese filling, and layers of ripe, flavorful tomatoes, this dish is a true crowd-pleaser. Plus, it's a vegetarian option, making it a great choice for anyone looking to skip the meat. So, let's get started and whip up the best damn tomato pie you'll ever eat!
The Best Damn Tomato Pie Recipe: How to Make a Mouthwatering Tomato Pie
When I was growing up we had a small garden in our yard, right behind the pool. My grandfather grew basil, mint, parsley, squash, cucumbers, eggplant and yes, tomatoes. Tons of tomatoes! We had so many that at the end of the season, Pop Pop would pick any unripened tomatoes and wrap them in newspaper, and let them sit in the basement windows until they ripened, and we were blessed with fresh garden tomatoes all year round.
And back in the day, who knew that tomatoes had so many health benefits? The high levels of antioxidants, including lycopene, found in tomatoes have been linked to a reduced risk of certain types of cancer, heart disease, and other chronic conditions. They are also a good source of vitamins C and K, potassium, and folate, too.
Throughout the years, I’ve found other ways to enjoy fresh tomatoes: diced for salsas and pico de gallo, (sun)dried in the oven and tossed with pasta; even roasted and blended for soups and sauces.
Recently, I remembered a recipe I tried a hundred years ago (OK more like 15) for tomato pie and thought to myself, ‘Self--you really need to make that tomato pie again, it was like the best damn tomato pie you ever ate’. Made with juicy, ripe tomatoes, fresh basil and 3 different types of ooey, gooey cheeses--I have to agree with myself--this pie is pretty damn good.
A word of warning about this pie: It’s absolutely beautiful to look at whole, but once you start slicing, it’s a big ole cheesey, tomatoey mess. To help keep your pie from falling apart, you can eliminate some of the moisture in the tomatoes before assembling your pie by putting the sliced tomatoes in a colander over a bowl, then salting them slightly on both sides to allow the liquid draw out. Refrigerate for about an hour or so, drain, then pat dry with a paper towel.
This recipe makes a great side dish to just about any grilled meat, like steak, sausage or chicken. For a meat free meal, serve the tomato pie with a light salad tossed with Italian vinaigrette dressing and a nice glass of pino greesh.
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