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Friday, September 21, 2012

Tomato Pie




From the kitchen of One Perfect Bite...Tomatoes are coming in with a vengeance now and I'm really scrambling to find new ways to use them. Save for pizza, I've never had a tomato pie, and this one came to my attention while I was searching for recipes that used tomatoes. The pie was featured in Woman's Day magazine and I've made it twice since finding the recipe. The tart in tonight's photos is the result of a slight change made to the original recipe. Specifically, I replaced large tomato wedges with an equal weight of cherry and grape tomatoes. The change worked well, but I must admit that I actually liked the original version better than my own. While they made for a less colorful pie, I think the meatier tomato wedges give the tart a better texture. The pie is nicely spiced, and, if you use a commercially prepared crust, you'll find it really easy to prepare. It will need to sit a few minutes before it is cut, but the crust will become soggy if it is allowed to sit for too long a time. This is a really nice way to use any excess tomatoes you may have. I hope you will give the recipe a try. Here's how the tomato pie is made.

Tomato Pie
...from the kitchen of One Perfect Bite courtesy of Woman's Day magazine

Ingredients:

1 9-inch unbaked pie crust
2 leeks (1/4 pound), root ends trimmed, tops cut so about 1 in. pale green remains
3 teaspoons olive oil, divided use
2 tablespoons minced garlic
2 tablespoons fresh oregano leaves
1 teaspoon each salt and pepper
1/4 cup Italian seasoned bread crumbs
1 cup Mexican-style shredded Cheddar Jack
2 large (about 1-1/4 pound) tomatoes, each cut in 12 wedges or an equal weight of plum or cherry tomatoes

Directions:
1) Heat oven to 450 degrees F. Line a 9-inch pie plate with crust and bake for 9 minutes as the package directs. Cool. Lower oven temperature to 350 degrees F.
2) Meanwhile cut leeks lengthwise in quarters; thinly slice. Put in bowl of water; stir to loosen grit; lift to colander to drain.
3) Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add leeks; sauté 6 minutes or until soft. Add garlic, oregano, salt and pepper; sauté until fragrant. Remove to a plate. Wipe skillet with paper towels. Add remaining 1 teaspoon oil and bread crumbs to skillet. Stir 3 minutes or until lightly toasted.
4) Sprinkle 1 cup leek mixture over bottom of crust; sprinkle with cheese. Lay tomato wedges around edges and in center. Top with rest of leek mixture; sprinkle crumbs around edge.
5) Bake 35 minutes, or until hot and tomatoes are soft. Remove from oven; let stand at least 5 minutes, but no more than 1 hour, before serving. Serve within 1 hour of baking or the crust may get soggy. Yield: 6 servings.






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22 comments:

mia xara said...

Hi Mary, the tomato pie looks gorgeous! Lots of taste in just one shell!!!Very worth trying! Thank you for sharing both versions, XO

Hovkonditorn said...

What a fresh and delicious tomato pie!

Choclette said...

Oh just look at those lovely coloured tomatoes you've used. They makes the pie look extra special. This year is a right off for us with tomatoes and pretty much anything else.

Panchali said...

Ooooh, the pie looks delicious!! Am surely going to try...
So, do you keep having cookery contests here? Would love to join the gang. How do I do that..?
Thanks Mary for sharing the recipe...

http://panchalibolchi.blogspot.in/2012/09/lemon-fish-for-del-monte-festa.html

StephenC said...

We had a very disappointing tomato season this year. However, I find that with a little tender loving care the on the vine tomatoes from the supermarket can be turning into decent food. Cherry and grape tomatoes are always decent. Never made a pie. Maybe my time has come.

Cindy@NorthofWiarton said...

Thank you Mary I will be sure to try this as I have company coming next wknd and they would love this. I have been up to my ears in Tomatoes the past week with still Salsa to do. I have yet to try dehydrating tomatoes. Enjoy the day and many more. Cindy

From the Kitchen said...

Lovely! I, too, am scrambling for tomato recipes to enjoy for the rest of the season.

Wishing you a delicious and happy autumn!

Best,
Bonnie

Jenn said...

Looks lovely, Mary! I love that you can use cherry tomatoes.. they are truly my favorites!

Noelle said...

YUM!!! So easy too!

The Café Sucré Farine said...

Mary, this is beautiful with the multi colored tomatoes and sounds delicious!

kitchen flavours said...

Your tomato pie sure looks good! I have never heard of tomato pie, only seen them in other pies, but not as the main ingredient. Thanks for sharing this lovely pie! Hope you have a lovely weekend!

Daniela said...

Very delicious. Have a beautiful week end.

Angie's Recipes said...

What a mouthwatering cheesy tomato pie!

Catherine said...

Dear Mary, your tomato pie looks scrumptious. I would love a slice...I am sure it is just delicious. Have a wonderful weekend. Blessings my dear, your friend, Catherine xo

Sue/the view from great island said...

Finally a tomato pie without all the mayonnaise! This is pretty and looks so tempting Mary!

Catherine said...

Dear Mary, One of my favorites. Your tomato pie looks so good. Blessings dearest. Catherine xoxo

Roz said...

I just love tomato pie and sounds like this one is a winner since you've made it several times! Thanks for sharing Mary!

Roz said...

Great tomato pie Mary. Just in case my first comment did not publish for you. ~ Roz

Katz Tales said...

Love tomatoes but when they are hot they are super-hot!

Big Dude said...

I'll add this to the many great looking tomato pies I've seen this summer. I like the look of the grape tomatoes in it.

France@beyondthepeel said...

I love a good tomato pie. I have yet to try this version with leeks. Sounds like it's worth trying with big tomatoes.

http://platanosmangoes.com said...

Another frst for me. I have never had tomato pie...yours looks delicious.

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