Meatless Monday Tomato Pie
Harvest of Tomatoes What a great weekend, one neighbor brings me tomatoes from the Farmer’s Market, another from their garden. Now, what to do with an abundance of summer fresh tomatoes? A Southern tradition is a Tomato Pie, a...
What a great weekend, one neighbor brings me tomatoes from the Farmer’s Market, another from their garden. Now, what to do with an abundance of summer fresh tomatoes? A Southern tradition is a Tomato Pie, a delicacy I met in moving to this region. There are three recipes within, the first two very traditional treatments of the summer harvest, the third a healthier alternative omitting the crust. No matter how you slice these red jewels, find some time to enjoy.
Traditional Tomato Pie – Paula Deen original recipe
- 4 tomatoes, peeled and sliced
- 10 fresh basil leaves, chopped
- 1/2 cup chopped green onion
- 1 (9-inch) prebaked deep dish pie shell
- 1 cup grated mozzarella
- 1 cup grated cheddar
- 1 cup mayonnaise
- Salt and pepper
- Preheat oven to 350 degrees F.
- Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
- Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
- To serve, cut into slices and serve warm
Tomato, Cheese and Basil Tart
This tart is more like a rustic Galette. A Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes.
- About 1 2/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
- 1/4 cup water
- 6 – 8 tomatoes, quartered or thick sliced whichever would make the best presentation based on the produce you have
- 2 garlic cloves, minced
- 1 medium onion, small dice
- About 2 tablespoons olive oil
- 3/4 cup fresh grated Mozzarella cheese
- 2 ounces grated fresh Parmesan cheese (about 1/2 cup)
- 1/ 2 cup chopped fresh basil divided. Save about 2 – 3 tablespoons for a garnish
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 teaspoon water
- 1 egg white
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and baking powder in a food processor; pulse 2 times to combine. Combine 1/3 cup oil and 1/4 cup water in a small bowl. With processor on, slowly add oil mixture through food chute; process until dough is crumbly. Turn dough out onto a lightly floured surface. Knead 1 minute; add additional flour, if necessary, to prevent dough from sticking. Gently press dough into a 5-inch disk; wrap in plastic wrap, and chill at least 30 minutes.
- Preheat oven to 400°.
- Saute the onion in olive oil. About 5 – 7 minutes, then add in the chopped garlic and saute for another 2 minutes. Set aside.
- Unwrap dough, and roll into a 14-inch circle on a lightly floured surface. Place dough on a baking sheet lined with parchment paper.
- Arrange the tomatoes around the dough, cover with a combination of half of the chesses and most of the fresh basil, then cover with the onions and garlic mixture leaving a 2-inch border.. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover the tomatoes).
- In a small bowl, whisk together 1 teaspoon water and egg white. Brush dough edges with egg white mixture. Bake at 400° for 40 minutes or until golden brown. Cool 5 minutes; sprinkle with basil. Cool an additional 15 minutes. Cut into 6 wedges.
***You can make the dough in advance, and chill until ready to use
Eggplant and Tomato Strata – recipe shared by Nancy Waldeck of Taste and Savor
- 3 Pounds Small Globe Eggplants
- Sea Salt and Black Pepper
- ¼ Cup Olive Oil
- 4 Cans (15 oz) Fire Roasted Tomatoes - or about 6 Large Ripe Juicy Tomatoes
- 1 Cup Minced Yellow Onions
- 6 Cloves Garlic, Grated
- 2 Cups Non Fat Greek Yogurt
- 3 tablespoons Lemon Juice
- 2 tablespoons Minced Tarragon
- 2 tablespoons Chopped Parsley
- ½ tablespoon Thyme Leaves
- 1 tablespoon Minced Chives
- 1½ Cups Shredded Parmesan, divided
- Cut the eggplant into ½” circles leaving the skin on.
- Preheat the oven to 375F.
- Sauté the eggplant slices over medium high heat in batches, until golden brown on both sides.
- Remove and drain on a wire rack.
Create the tomato sauce for the filling:
- Add the onions to the pan and sauté until golden.
- Add the tomatoes and cook, stirring occasionally for about 5 minutes or until the mixture begins to reduce.
- Season to taste with salt and pepper. Add in the garlic and cook for until aromatic about one minute.
Create the Yogurt and Cheese sauce for the dish:
- Stir the yogurt and lemon juice together.
- Add the tarragon, parsley, thyme, chives and ½ Cup Parmesan to the yogurt mixture.
- In the bottom of a casserole dish; layer the eggplant, then the tomato sauce and the Parmesan.
- Do this 2 more times, ending with the tomato sauce.
- Top with the yogurt mixture and place in the oven for about 40 minutes or until golden and bubbly.
In culinary terms, a Strata is a layered casserole. This “almost summer” dish fits the description perfectly - layers of meaty eggplant and luscious tomatoes topped with a layer of creamy yogurt.
A Classic Tomato Sandwich
I must admit that I created another Southern Treat this weekend with these red jewels. I created an open-faced Tomato Sandwich on very soft Potato Bread with a thin layer of Mayonnaise and only treating the tomatoes with a simple salt and pepper garnish. That simple sandwich is also the mark of a Southern treat! You can use Arugula and basil as other garnish options, or keep it simple with a sun warned fresh tomato.