Tomato Pie

Tomato Pie

Tomato Pie

Sometimes a recipe will contain ingredients that make  you wonder how such diverse items could possibly go together and taste good.  Such is the case with this recipe.  This is a dish that I find unusual and out of the ordinary, not because of what the ingredients are, but the way in which they are put together.

Let’s take the tomatoes— not at all unusual in a sandwich with mayonnaise, or even with a slice of cheese.  But how about if the tomatoes get combined with mayonnaise and cheese in a piecrust?    Add some roast garlic to this combination and top the whole thing off with crumbled Ritz crackers.   This is not a dessert pie, but a side dish.  And let me tell you it is wow-worthy!

Sorry I couldn't cut a piece for a photo.

Sorry I couldn’t cut a piece for a photo.

I believe this dish may be southern in origin, one that is popular at pot-luck get-togethers.  So I made it recently to bring to an end-of-the-year pot-luck picnic.  First came the questions:  “what is this?”   Then sounds of delight, ” wow, this is so good,  who made it?”,  “may I have the recipe?”   I’ll admit, I was doubtful that I would like it, but after one taste I was hooked.  I encourage you to give it a try, with a small suggestion.  When fresh tomatoes become plentiful, you may want to use them, and roast them as the recipe directs, to decrease their juiciness.  But when fresh tomatoes are not available, good quality canned ones are great also, as that is what I used in making it for the first time, and what the recipe actually calls for.

We are going to a pot-luck picnic supper.

We are going to a pot-luck picnic supper.

TOMATO PIE

Yield:   Makes 8 servingsIMG_7581

Ingredients:

  • 1 ( 9-inch) piecrust – store-bought or make your own favorite recipe for single crust pie
  • 1 (28-ounce) can peeled whole tomatoes, preferable San Marzano, drained, seeded, and cut into 1-inch pieces
  • 2 large garlic cloves, unpeeled (use 3-4 if you really like garlic)
  • 1/4 cup olive oil  ( I thought this was a more than needed)
  • 2 tablespoons fresh thyme, plus more for garnish ( or use 1 teaspoon dried)
  • 1 cup grated sharp Cheddar ( about 4 ounces)
  • 3/4 cup mayonnaise
  • 1 teaspoon ground pepper
  • 1/4 teaspoon salt
  • 1/3 cup crumbled Ritz crackers

Directions:

1.  Preheat oven to 375*F.  On a lightly floured surface, roll piecrust dough into a 1/4-inch-thick, 11-inch round.  Fit into a 9-inch pie plate; trim any excess dough and crimp edge.  Note: use a standard pie dish, not a deep-dish one.

Prepare pie shell for single crust pie.

Prepare pie shell for single crust pie.

Line pastry bottom with a round of parchment paper and fill with dried beans or pie weights.

Fill with dried beans or pie weights prior to blind baking.

Fill with dried beans or pie weights prior to blind baking.

Bake until edge is golden brown but bottom is still pale, 15 – 20 minutes.  Set aside to cool on a wire rack.

Baked pie shell.

Baked pie shell.

2.  Reduce heat to 350*F.  Arrange tomatoes and garlic in a single layer on a rimmed baking sheet; drizzle evenly with olive oil and  sprinkle with thyme.  Roast tomatoes until slightly shriveled and starting to brown around the edges, about 15 minutes.  Remove from oven and let cool in pan.

Roast tomatoes and garlic cloves on a baking sheet.

Roast tomatoes and garlic cloves on a baking sheet.

3.  Meanwhile in a medium bowl, combine Cheddar, mayonnaise, pepper, and salt.  Set aside.

Mix together mayonnaise and shredded cheese.

Mix together mayonnaise and shredded cheese.

4.  Squeeze roasted garlic from its skin onto piecrust.  Using an offset spatula or your fingers, spread the garlic paste evenly to cover bottom of piecrust.  Layer tomatoes on top of the garlic paste.  Spread the cheese-mayonnaise mixture over the tomatoes.

Spread cheese mixture over tomatoes in pie shell.

Spread cheese mixture over tomatoes in pie shell.

Sprinkle top with crushed Ritz crackers.

Top with crushed Ritz crackers.

Top with crushed Ritz crackers.

Bake until cheese is bubbly and pie top is golden brown, about 20 minutes.  Garnish with a sprig of thyme, if desired.

Sorry I couldn't cut a piece for a photo.

Sorry I couldn’t cut a piece for a photo.

 

SOURCE:   Country Living Magazine

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Salmon with Roasted Cherry Tomatoes and Onions

Salmon with Roast Tomatoes and Onions

Salmon with Roast Tomatoes and Onions

This recipe is from the archives, published back before I got a good camera, so the pictures didn’t do it justice.  I cooked it again just recently, and appreciated once more what a great recipe it is, so here it is again, updated.   The roast tomatoes and onions produce a tasty sauce that enhances the salmon and keeps it moist.  It all gets baked together in the oven and makes a great weeknight meal.

Salmon is a fish that is highly  recommended for our diet, because of all its heart healthy ingredients and so I try to include it quite often. The problem for me—because I’m someone who likes a lot of variety—is the few ways I know how to prepare it.  And so I’m always on the look-out for new recipes that are easy, without a long list of ingredients, and taste good.  The following recipe is one that meets all those criteria.  Roasting the tomatoes and onions first brings out their sweetness, and creates a flavorful sauce that enhances the salmon.  Serve it with couscous or rice and a green vegetable for a perfect entree.

Salmon with Roasted  Cherry Tomatoes and Onions

SERVES  2

Ingredients:

  • 2 cups cherry tomatoes

    These are compari tomatoes that I roasted with sliced scallions.

    These are compari tomatoes that I roasted with sliced scallions. and garlic.

  • 1 large onion, cut in wedges
  • 1 1/2 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 2 ( 6 0z.) salmon fillets, about 1 inch thick, or one large salmon fillet
  • 2 tablespoons fresh lemon juice.

Directions:

  1. Preheat oven to 400 degrees.  Spray a jellyroll pan or shallow baking dish with cooking spray.
  2. In a large bowl, place tomatoes, onions, and remainder of ingredients thru garlic.  Toss to coat vegetables.
Tomatoes and seasonings ready for roasting.

Tomatoes and seasonings ready for roasting

3.   Bake at 400 degrees for 15 minutes, stirring once during that time.

Lay salmon on top of tomato mixture.

Lay salmon on top of tomato mixture.  

4.  Place salmon on top of tomato mixture, and bake an additional 10 – 12 minutes, until fish flakes easily with a fork.

5.  Serve the tomato mixture over the fish.  Drizzle with lemon juice.

Serve salmon with tomato sauce spooned over the top.

Serve salmon with tomato sauce spooned over the top.

SOURCE:  Cooking Light Magazine