Tuesday, June 27, 2017

Tomato Pie

People accuse me of eating "weird things." Simply not true. 

For the most part, I consume fruits, veggies and grains. Quinoa is a grain similar in preparation to rice or oats. Occasionally, my plant-based protein smoothie will be green from veggie powder or purple from blueberries or brown from cocoa powder. Tofu can be seasoned, baked and added to a dish instead of meat. My homemade hummus is made from chickpeas (a.k.a. garbanzo beans)... as is the store-bought hummus. My favorite cheat food is seafood. I can devour a hefty portion of turkey at Thanksgiving! So how is that "weird?" I thought tomato gravy sounded weird when I was a kid, but it is not!

Although this recipe may sound "weird" to you, it's one of those the old timers would eat because they grew their own food, both plant and animal! Now, it's a little updated from Braum's Fresh Market headquartered in Oklahoma City!

The tip is to find flavor-FULL heirloom tomatoes. Take cash and shop your local Farmer's Market! You'll thank me, later!

Tomato Pie

3-4 large Tomatoes, peeled and sliced
1/4 to 1/2 cup of Fresh Basil leaves, cut into strips
1 Tablespoon of Fresh Oregano, finely chopped
3-4 Green Onions, greens and whites sliced 
1 cup Mozzarella, shredded/grated
1 cup Colby Jack, shredded/grated
1/4 to 1/2 cup Parmesan, shredded/grated (not the powdered pizza stuff)
1 cup Mayonnaise (I used a Vegan mayo infused with truffle oil)
Bake on a cookie sheet lined
with parchment or a Silpat

Your Choice: 1 pre-baked pie crust shell (9 inch or deep dish) OR a pie crust which has been unrolled, formed into a pie pan, fork-pricked, baked & cooled before assembling the pie. I used a frozen deep dish pie crust which I thawed, pricked the bottom with a fork and baked.

  • If pie crust is not pre-baked, follow instructions on package. Let cool.
  • Preheat oven 350*.
  • Peel tomatoes using the hot simmering water method (scroll to bottom of post) prior to slicing.
  • When toms are cool enough to handle, slice and place in colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
  • Layer the tomatoes slices in baked pie shell. Sprinkle with fresh herbs and green onions. Season with pepper.
  • In a separate bowl, combine all 3 cheeses with mayonnaise and spread mixture on top of toms to the pie shell.
  • Bake for 30-45 minutes until lightly browned. (Keep a watch on it, because nobody likes burned cheese.)
  • Isn't she pretty!
  • Let set for 10 minutes prior to slicing.

Serve with a side salad of gathered greens or a bean salad.

Note: Made with real cheese, this dish is considered "vegetarian." I'm anxious to try it with Miyoko's Artisan Cultured Vegan Cheese! Yeah, I know... that sounds "weird."

How do ya peel a tomato with boiled water?
Slice an "X" on the bottom side of the tomato skin and lower into a pot of simmering (not boiling) water. Allow to "bathe" for about 30 seconds to 2 minutes depending upon the personality of the tomato! Lift with strainer or slotted spoon and let cool in a bowl or colander in the sink. Then, slip the peel from the meat of the tomato!


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