Index of Thoughts

Thursday, June 5, 2014

Tomato Pie Recipe(s) and Growing Tomatoes

I could have sworn that I had posted my tomato pie recipe on here!  I think it's cotton picking time to put it on for everyone.  This recipe is one of my all time favorites.  Tomato pie goes with just about any meal at any time of the day.  I used to make little mini bite size ones when I catered.  I love cooking it my beautiful fluted Emile Henry red fluted pie dish that my mom got me for Christmas one year.

Andy and I got our garden bed planted with tomatoes.  I can't wait to have them start taking over my kitchen.  Since I am in Placerville this summer, I decided to go with Early Girl tomatoes that were already pretty big due to our short growing season.  I can have ripe tomatoes by the end of August.  I also planted a Sweet 100 that was in a bigger size too.  I always recommend amending the soil before planting and using a good quality fertilizer to ensure amazing veggies.  Ask your local garden store for their top picks.  These are the ones that I used - Happy Frog and Soil Pep by Mountain West.  I also love to make my own compost bin and use but we left our compost at our old house for our renters so we have to start a new one here.

Growing tomatoes seems to me to be the quintessential characteristic of a good gardener.  I don't think I've heard any backyard gardener rave and share growing and fertilizer secrets about zucchini or  beans.  Tomatoes are called the "love apple" and symbolizes good health.

Tomato Pie

4 - 6 tomatoes, peeled and sliced
2 T Dijon mustard
1 (9-inch) prebaked deep dish pie shell - get my recipe HERE
1 1/2 cup grated colby jack cheese
1/2 cup mayonnaise
Salt and pepper
1 T chopped parsley

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.

Spread the Dijon mustard on the bottom of the pie shell.  Layer the tomato slices in pie shell. Season with salt and pepper. Combine the grated cheese and mayonnaise together. Spread mixture on top of the tomatoes, sprinkle with parsley and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

And Here is also another recipe variation of the Tomato Pie that I make:

Get my French Tomato Pie Recipe HERE!

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