Tomato Pie 2.0

It's a shame about the blogging format, how posts roll off the screen to never be seen again without digging around the archives. The 80 seconds the average person spends on my blog isn't going to turn up one of the best savory pies I've ever eaten — tomato pie — so I'm posting it again . . . with some changes.

Not the cheese-less pizza pie known so well around these parts, but a Southern pie filled with summer's ripest tomatoes, basil, and onion, then topped with a Cheddar and mayonnaise spread, the tomato pie I made last year was so darn delicious, I ate the entire thing by myself in one day!

Oh, how I've been looking forward to summer's bounty of tomatoes (because winter tomatoes just won't do) to re-make the pie using my own suggestions: cut the tomatoes into smaller chunks instead of slices to avoid a forkful of tomato that won't fit in my mouth; caramelize the onions for sweetness; and use a different cheese just to change things up.Tomatoes were chopped in big chunks, salted and left in a strainer to drain for 30 minutes or more. A press of the hand does wonders to get the juices out, and you're gonna wanna get a lot of juice out of the tomatoes, or else tomato pie becomes tomato soup pie.
Onions were caramelized to coax out the sugars. If you're not a fan of raw onion, go ahead and caramelize them, because in the original recipe the baking doesn't quite take out all of the onion's strong flavors. I like the pie either way, but prefer it slightly more with caramelized onions.
Different herbs can be used, but I stuck with basil because tomatoes and basil are besties.I had not been dreaming of a tomato pie with corn, but we just so happened to have grilled way too much corn the day before, so that's the short of it as to how corn ended up in the pie. Throw in whatever you fancy.
Parmesan along with white Cheddar went into the mayo and cheese topping because that's what we had. Funny how recipes evolve like that.Mixed all together, the pie innards look like so before the mayo and cheese topping goes on. I forgot to take a picture of the mayo and cheese, but you can see it in all it's melted glory in the picture at the very tippy-top of the post.

What do I think of tomato pie 2.0? Gosh, it's awfully good! Just as good, if not better, than the original tomato pie, but I'd take either in a heart beat . . . then eat the whole thing lickety-split.

Tomato Pie 2.0
serves 4-6

1 9-inch pie shell
4-5 large fresh tomatoes, roughly chopped
3 medium sweet onion, thinly sliced
2 tablespoon butter
12 or so large fresh basil leaves, coarsely chopped
2 ears of corn, cooked and kernels cut off
salt
pepper
1/2 cup mayonnaise
1 cup sharp Cheddar cheese, grated
1 cup Parmesan cheese, grated

• De-seed tomatoes by squeezing or pushing out the seeds with your fingers. It doesn't have to be thoroughly de-seeded (that's where the flavor is), but you'll want the majority of the liquid out to avoid a soupy pie. Salt the chopped tomato, and let sit in a colander for at least 30 minutes to draw out extra moisture (push down gently on tomatoes to help it along).
• Melt butter in a skillet over low heat, add onions and cook on low for 30-60 minutes, or until caramelized to your level of doneness.
  
• Blind-bake pie shell for 10 minutes at 375 degrees. Remove from oven and let cool a few minutes.
• Mix tomatoes, caramelized onions, basil, and corn together in a large bowl. Season with salt and pepper to taste. Transfer tomato mixture into the pie shell.
  
• Combine mayonnaise, Cheddar, and Parmesan in a bowl, seasoning to taste with salt and pepper. Spread over the top of the pie (hands work best).
• Bake at 350 degrees for 30 minutes or until the top of the pie is browned. Cool slightly and serve.

Tomato Pie

I've been waiting to make this recipe for tomato pie since last Christmas when I was back home in South Carolina riffling through my Mother's recipe box and stumbled upon this intriguing and unknown-to-me recipe using summer's king of vegetables, the tomato. Mom said this simple pie of layered tomatoes, onions, and basil topped with cheddar cheese and mayonnaise (don't flip your lids, kids, mayonnaise is the South's secret sauce, and it's a time-tested taste winner) stole the show at the small town ladies' function she brought it to.

Tomato pie is a Southern thing, and since I had never had it, I kept my eyes peeled for sightings of the dish on menus at restaurants, and sure 'nuf, I spotted it at multiple restaurants in Charleston, South Carolina. All I had to do then was wait for ripe summer tomatoes to make my own pie. Tomatoes have lots of juice, so to avoid a soggy pie, be sure to salt and drain the tomatoes in a colander for at least 30 minutes. De-seeding and squeezing out the excess juice will go a long way, too, in avoiding a pie of liquid. Peel the tomatoes if you like, or not. I didn't. Slice or chop the tomatoes if you like. I sliced, but next time I might chop them, since a whole slice tends to pull out of the pie when you stab it with your fork.
While the tomatoes are draining, roll out a single pie crust. Most tomato pies only have a single bottom crust, but I've seen versions with a top layer, too.
Thinly slice a small to medium sweet onion, and coarsely chop a handful of fresh basil leaves.
Par-bake the pie shell, then put down a layer of tomatoes, onions, basil, pinch of salt and crank of black pepper, than repeat with another layer.
Grate sharp Cheddar cheese and mix with mayonnaise. I lessened the amount of mayonnaise than most tomato pie recipes call for, creating a mixture very similar to pimento cheese (minus the pimentos), my very most favoritest cheese spread in the whole world.

Trust me, the results are not weird or gross. You know when you make that first, simple, homegrown tomato sandwich of just tomato, mayo, salt, and pepper, and the mayo you slathered on the bread mixes with the tomato juices to create the perfect summer sandwich? Same thing here, folks.
Bake in the oven, and this glorious pie is what comes out. So simple, the baked pie retains the freshness and just-from-the-garden tomato flavor that defines summer. I ate the entire pie by myself in one day, that's how good it is.

I can't think of a better way to use up the summer tomatoes that are coming in right now. The traditional recipe is great, but it's easy to make this pie your own. Substitute sour cream for the mayo, or just use grated Cheddar without a binder. Use a different kind of cheese. Use different herbs. Caramelize the onions. Add bacon, if you must. Just be sure to use sweet summer tomatoes.

Tomato Pie
adapted from "Putting on the Grits" by the Junior League of Columbia, SC
serves 4-6

1 9-inch pie shell
4-5 large fresh tomatoes, thickly sliced
1 medium sweet onion, thinly sliced
12 or so large fresh basil leaves, coarsely chopped
salt
pepper
1/2 cup mayonnaise (I'm loyal to Duke's)
1 1/2 cups sharp Cheddar cheese, grated

• De-seed tomatoes by squeezing or pushing out the seeds with your fingers. It doesn't have to be thoroughly de-seeded (that's where the flavor is), but you'll want the majority of the liquid out to avoid a soupy pie. Salt the tomato slices, and let sit in a colander for at least 30 minutes to draw out extra moisture.
  
• Bake pie shell for 10 minutes at 375 degrees. Remove from oven and let cool a few minutes.
• Place a layer of tomatoes and a layer of onions in the pie shell. Dot each layer with the basil leaves, and sprinkle with salt and pepper. Repeat until all onions and tomatoes are used (I got two layers).
• Combine mayonnaise and cheddar in a bowl, seasoning to taste with salt and pepper. Spread over the top of the pie (hands work best).
• Bake at 350 degrees for 30 minutes or until the top of the pie is browned. Cool slightly and serve.
  

Chickie's

Chickie's, the tiny sub shop near the intersection of Federal and 10th in South Philly has won numerous local awards for best veggie hoagie, and even claims to be the "originator of the veggie hoagie." I'm not sure anyone can claim to be the first to stick veggies in a roll, but I certainly can't resist sampling an award-winning hoagie, especially when it resides so close to home.What exactly is in Chickie's famous veggie hoagie that even meat-eaters love? Broccoli rabe sauteed with garlic, baked eggplant, roasted red peppers, and sharp Provolone cheese nestled in a seeded Sarcone's roll. Very Italian.

But wait. What's that on the menu? A fried tomato hoagie? Aw, I just went ahead and got one of those, too.

You see, I know what I like, and I don't like broccoli rabe (too bitter) or slabs of baked eggplant (mushy) on hoagies -- but I tried one anyway. I've actually had a sandwich similar to Chickie's veggie hoagie elsewhere (not nearly as good, for sure), and it's not for me. Maybe it's the Southern in me and the absence of any Italian, but fried tomato hoagie with roasted peppers, lettuce, cheese, and mayo (hold the bacon and turkey) sounded just right. Yep, I know what I like, and I liked the fried tomato sandwich better. The curious part is that the tomatoes were ripe. I was fully expecting fried green tomatoes, but this ain't no Southern sandwich; it's South Philly, yo. I can't help but think a firm green tomato would hold up better to frying, though, and add a bit of tartness. At any rate, I ate the whole thing, and enjoyed it very much.

While both hoagies are good, you'll know if you like Chickie's veggie hoagie or their fried tomato hoagie best before you order. You might even prefer one of their other specialty hoagies.

Chickie's fried tomato hoagie might be my second favorite sandwich from an Italian hoagie shop, but the veggie turkey hoagie at Capriotti's still remains number one for my taste buds.

Chickie's Italian Deli
1014 Federal St., Philadelphia, PA 19147
215-462-8040

Tomato Jam

Hi, my name is Taylor, and I'm a condiment addict. I'm not in denial, and I don't need an intervention. I just need more shelf space in my refrigerator door.

Come take a look at what's in there: 1 two pound tub of mayo (Duke's only, I've got a little thing for the stuff), 1 bottle of bbq sauce, 2 bottles of ketchup, 2 jars of olives, 2 jars of vegetable spreads, 3 bottles of salad dressings, 4 jars of fruit spreads, 4 bottles of hot sauces, 5 kinds of pickles, 5 various ethnic sauces, 5 jars of mustard, and, count 'em, 7 jars of chutney.

Make that 8 jars of chutney. I just made tomato jam. It's really more of a chutney, or a chunky spiced ketchup, than jam.

Being the condiment whore that I am, I knew I wanted to make tomato jam when I saw it in The New York Times a while back. Bookmarked it and made it in under one month, which is a record for me in terms of getting around to actually making bookmarked recipes (one year to never is the usual turnaround time). As Mark Bittman says in his recipe demo video, if you're at the point of tomato desperation (tomato season is ending very soon!) where you're actually thinking about making ketchup, don't; make tomato jam - spicier, sweeter, and much more flavorful.

Now, I'm not keen on eating it on toast for breakfast like you would a fruit jam, but I imagine that might go over well with some. I like to eat it as a chutney on crackers with cheese, or as a sandwich spread. I haven't tried it yet, but I imagine it would be good as a sauce on baked tofu (or meat), and even as a base for a sweet and sour stir fry. I only say the stir fry bit because I had great success a few weeks ago using a jalapeno jam in stir fry (trust, it was good).

I reworked the original recipe to include lime zest, and subbed Thai Dragon peppers for jalapenos. If i were to do it again, I'd add more heat and less cloves.Tomato Jam
adapted from The New York Times
makes about 1 pint

1 1/2 pounds ripe paste tomatoes, cored and coarsely chopped
1 cup sugar
2 tablespoons lime juice
1 tablespoon lime zest
1 tablespoon fresh ginger, minced
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeno or other hot pepper, seeded and minced

• Combine all ingredients in a medium saucepan, and bring to a boil, stirring frequently.
• Turn down heat, and simmer for about 1 hour 15 minutes, stirring occasionally, until mixture has thickened to the consistency of a jam. (Actually took me 1 hour 45 minutes, but I made a double batch.)
• Cool and store in refridgerator. Will keep for 1 week in refridgerator.
  

Paella with Tomatoes

Paella has been on my list of dishes to make for almost a year now. Like most things on my list, they either get done that second or they get pushed to some time waaay off in the future. Paella got pushed into the future. Way off.

Thoughts of paella were originally prompted by a gift of saffron from Spain, even though I know this traditional Spanish dish is chock full of seafood and other meat goodies that I do not eat. Like most dishes, even paella can be vegetarianized.

A kick in the butt came a few weeks ago when Mark Bittman (man of many food fads in the blogosphere – No-Knead Bread and list of 101 simple meals) posted a recipe a few weeks ago in The New York Times of paella with tomatoes that’s fit for a vegetarian.

I know what you're thinking. What's the point of paella without the seafood? The point is the saffron rice. The other point – of this recipe, at least – is to make use of some of the tomatoes that are overwhelming your kitchen. To bring some of the meaty heartiness of the dish back, I added veggie sausage. I don't think the sausage added to the dish, but it didn't detract, either. For me, this dish is more about the rice.

At this time of year when tomatoes are still abundant, and the weather has cooled off to the point where you no longer fear your kitchen will spontaneously combust if you turn on the oven, this quick, one-dish meal is perfect.

Paella with Tomatoes
Adapted from Mark Bitman’s recipe in The New York Times
4 to 6 servings

3 ½ cups vegetable stock
1 ½ pounds ripe tomatoes, cut into wedge
salt and pepper
¼ cup olive oil
1 medium onion, minced
1 tablespoon minced garlic
1 tablespoon tomato paste
large pinch of saffron
2 teaspoons paprika
2 cups Spanish or other short-grain rice
7 ounces veggie sausage
minced parsley for garnish

• Preheat oven to 450 degrees.
  
• Warm stock in a saucepan.
  
• Toss tomatoes in a bowl with salt, pepper, and 1 tablespoon olive oil.
  
• Put remaining oil in a 10- or 12-inch skillet over medium-high heat. Make sure the skillet is oven proof, as it’ll be going in the oven later.
• Add onion, garlic, salt, and pepper to the skillet. Cook, stirring occasionally, for 3 to 5 minutes, or until vegetables soften.
  
• Stir in tomato paste, saffron, and paprika and cook for a minute more.
  
• Add rice and cook, stirring occasionally, for another minute or two.
  
• Add stock and stir until combined.
• Put sausage and tomato wedges on top of rice, and pour remaining juices in bottom of bowl over top of rice.
  
• Put pan in oven and roast for 15 minutes, or until rice is dry and just tender. If rice looks dry but is not quite done, add a small amount of stock and return to the oven until done.
• When rice is cooked turn off the oven, and let the pan sit for 5 to 15 minutes in the oven.
• Remove pan from oven, sprinkle with parsley, and serve.

Too Many Tomatoes!

Oye, the tomatoes! In the winter you dream and pray for that mid-summer day when you pick your first tomato. By the end of summer, you’re thinking of hosting your own Tomatina festival.

I don’t think there is a single person who has ever under estimated the amount of tomato seedlings to plant in the spring. Growing tomatoes is sort of like cooking; you always overcompensate and have more than enough. It doesn’t help that your gracious friends over planted tomatoes, too. I swear it was just a few weeks ago that I was groaning about slow tomatoes.

I had the gorgeous array of tomatoes you see above sitting on my kitchen table, so I just accepted my dinner fate – tomatoes with a side of tomatoes. The black cherry tomatoes were grown by a friend, and mouth-popping worthy, so I didn’t dare cook these. Sliced, and tossed with vinegar, olive oil, salt, pepper, onions, and basil, these tomatoes marinated while I took care of the main course.

These striped tomatoes were also grown by the same gracious friend. Earlier, I had cut into one of these tomatoes to make a sandwich for lunch and discovered that the inside of the tomato was practically empty. Not great for sandwiches. Remembering she had forgotten to tell me about the tomatoes specifically for stuffing, she piped up the next day. Well, all righty! These guys are for stuffing. Stuffed they were – with rice, peppers, olives, onions, and whatever else I had on hand.

Coming soon: Too many Squash!

What's For Dinner?

I don’t know about y’all, but this is what dinner has been looking like around here. With all of the fresh, local produce from weekend trips to Headhouse Farmers Market, the yields coming out of our own little urban plot, and baskets of fruit and vegetables from friends with gardens, I’m working overtime just to eat all the fresh food, but I’m not complaining one bit.

I’m not doing anything fancy with the bounty, because it’s all so fresh and tastes so good. I wouldn’t dare think of covering up the flavors with sauces and such; that’s what you do in the winter with grocery store produce. Minimal cooking (if even; it's too hot), and minimal seasoning (salt, pepper, and vinegar) is all I do to prepare the veggies for dinner.

I’m currently trying to eat my way through cabbage (I eat it like candy), corn (try it raw if it’s truly fresh), tomatoes (the king of fresh summer veggies), okra (slime is fun), beets (it does funny things to your poo), cucumbers (slice, add vinegar, and refrigerate), and yellow squash (ok, this one I like to make into a cheesy baked casserole).

Green Tomato Pickle

I’ve been waiting to harvest the end-of-the-season green tomatoes that won’t ripen - not to fry them, but to make green tomato pickles. When I visit my dad, he always has homemade pickles, chutneys, and hot sauces in the pantry. He could survive forever on the many jars of pickles and cases of wine stored in his closets.
This is a sweet pickle he devised from a handful of recipes. Follow the recipe, and you’ll have enough to can. I’m not going into canning, but if you’re interested… Not prepared to can? Reduce the recipe to make just enough for one container, and eat it within the next couple of weeks. That’s what I did, because when the apocalypse comes and the terrorists win, I’m looting! First stop: dad’s house.

Green Tomato Pickle
makes about 6 pints

1 peck or about 40 small green tomatoes, sliced thinly
4 cups onions, sliced thinly
salt
4 cups sugar
4 cups white vinegar
2 tablespoons celery seed
1 bay leaf
1½ teaspoons ground mustard
¾ ounce mustard seed
12 whole cloves
8 allspice seeds

• Alternate layers of tomatoes and onions on a large platter. Shake salt on each layer like you’re salting a meal.
  
• Cover platter with plastic wrap and store overnight in refrigerator. Salt will draw moisture from the tomatoes and onions, so place platter on a rimmed baking sheet to catch any water that may spill.
• The next day, drain tomatoes and onions in a colander.
• In a large pot, add the tomatoes, onions, sugar, white vinegar, celery seed, bay leaf, ground mustard, and mustard seed. Place cloves and allspice in a cloth bag, and add to the pot.
• Bring to a boil. Reduce heat and simmer for 1 hour.
• Spoon into sterilized canning jars and seal.

Homegrown Tomato Sandwich

Yay! My first tomato of the season ripened this week. These were hard to come by, though.

Firstly, I live in a second floor apartment. I’ve had a vegetable garden every year since I was a teenager. I now grow one tomato plant in a pot on my fire escape and one tomato plant in a square of dirt next to the front sidewalk. It’s a far cry from a vegetable garden, but I WILL have tomatoes.

Secondly, I didn’t start my own seeds this year, so bought plants from a nursery. I bought a cherry tomato and an early ripening variety. Or so I thought! Those cherry tomatoes kept growing into big tomatoes. God knows if the early ripening one was labeled correctly because nothing came early! First tomatoes in my area come around July 4. Despite the recent heat wave in everyone’s memory, this spring and summer was cool in my area– not good for speedy tomato growth.

Photo by jbweir
Thirdly, a tomato hornworm defoliated half of my tomato plant on the fire escape. In umpteen years of gardening, I’ve never been afflicted with these mythical monsters. They’re huge, have a hook on their ass, can defoliate an entire plant in 24 hours, and rear up to fight when you touch them. Mine went flying off the fire escape, although, I should have done this to the bastard.

Fourthly, I have tomato theft issues. Demented squirrels run off with the tomatoes on the fire escape. People strolling down the sidewalk pocket the ripe tomatoes out front, so these must be picked before they completely ripen on the vine. Even homegrown tomatoes taste like crap if they don’t ripen on the vine.

Defoliated tomato remains. Who says you need means to harness energy from the sun? Go tomato, go!

Sooo…you can see why I’m ecstatic. And I was in even more ecstasy as I ate my first homegrown tomato sandwich of the year. Mayonnaise (Duke’s of course), pepper, and tomatoes are all that go into it. Pure summer bliss! So good I ate two of them!