This recipe was sent in by Lee Hynes and is incredibly simple and delicious as well, although Lee apparently forgot what a cooking neophyte she was dealing with here. Several things were left to choose, like what proportions and what kind of cheese, but I rose to the challenge and ended up making choices that worked (whew!). I highly recommend this with a crisp green salad.
I assembled it at my house and then took it over, uncooked, to the Hand Artes Gallery kitchen where my friend, Kim, is living for the winter. We baked it in Bill and Margaret’s wood stove, a particularly nice touch, I thought. After dinner we headed out for a walk in the full moon. Nothing like moonlight in this thin, silent, mountain air. I highly recommend that as well.
Italian Tomato Pie
1 pie crust, cooked
Rub pie crust with garlic (I used 3 cloves)
Place in base a layer of grated cheese (I used shaved Parmesan, Romano and Asiago–perhaps a little too pungent)
A layer of onions thinly sliced (I sauteed them lightly, thinking they wouldn’t be cooked enough if I put them in raw)
A thick layer of ripe tomatoes (I used an assortment of heirloom tomatoes). As it turned out, I cut the slices too thick. So I ended up drizzling olive oil over the whole pie to assist in its baking.
Cook 10 minutes at 350 (It took significantly longer up here at 8100 feet. Altitude plays havoc with cooking times. But you’ll know when it’s done—when the tomatoes are cooked through and the cheese is bubbly).
Add any herbs or spices that tickle your fancy. I just used a little salt but basil would be lovely.
That’s it! Serve!
More recipes are coming, I promise. I just have to get down the mountain for groceries and then do a little cooking (which I’m thoroughly enjoying, by the way). There are a couple more chilis that sound wonderful, a beouf stroganoff, a strata, a meat loaf, a quinoa salad… You can see I’m going to be busy, but I love it. So SEND MORE! This is fun.
Love to you all,
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