Tuesday, August 9, 2011

Too Many Tomatoes



This should be my biggest problem in life. Too many tomatoes.

I wait all year for the damn things, then they all come at once. Even with what the squirrels steal, we still have too much.

What to do with them keeps me up at night (not the squirrels, the tomatoes). This week it's bruschetta, pasta with raw tomatoes, gazpacho, Caprese salad, tomato sandwiches and my annual tomato pie.

Last night I thought up a new concoction for this delicious treat.

Bon Appetit had an interesting recipe that used cider vinegar and some sugar in with the mayo. Not sure what its purpose was, but it was great.

You can use any herbs you like and make any pie crust recipe you like.
I used Martha's tried and true pate brisee recipe and it insured a crisp crust when baked in an aluminum pie tin.

I took a tip from Bon Appetit and laid paper towels on baking sheets, layering the tomato slices on them so they drained most of the moisture out. Good idea.

You can switch up the herbs and cheese to use whatever you have. Mozzarella, cheddar or Gruyere would be a great choice. And for herbs you can use scallions, chives, basil, parsley, thyme, dill or a combination of all, like I did.



Stacey's Jersey Tomato Pie:

1 pie crust to fit a 9" pie dish
1 tbsp cornmeal for sprinkling on the bottom of the pie shell

2 lbs. heirloom tomatoes, sliced (I use 4 large heirlooms)
kosher salt
1 cup of grated sharp cheddar, mozzarella, or Gruyere cheese
1/4 cup grated Parmesan cheese
1/4 cup Hellman's real mayonnaise
handful of chopped scallions
handful of chopped basil leaves
handful of chopped chives
handful of chopped parsley
1 tsp sugar
1 tbsp cider vinegar
1/2 cup of fresh breadcrumbs mixed w/ some of the parmesan cheese for the top

Slice the tomatoes and lay them on paper towel lined baking sheets. Sprinkle them with kosher salt and cover with another layer of paper towels. Let sit 30 minutes, so most of the moisture drains out of them.



Fit the dough into a 9" pie tin and sprinkle with some cornmeal.

Mix the cheese, herbs, mayo, vinegar and sugar together and season w/ salt & pepper.
This mixture will be divided in half.



Spread some of the mayo cheese mixture on the bottom of the crust.
Next layer some of the drained tomatoes, overlapping each other.



Now spread the rest of the mayo cheese mixture and a second layer of tomato slices.

Place the 1/2 cup of fresh breadcrumbs on top of the tomatoes and drizzle with a small amount of olive oil. I sprinkled some fresh thyme on top too.

If you have overlapping edges of dough, fold them over the tomatoes, to create a secure package.

Place in the oven for 40 minutes at 400F. Let rest at least 30 minutes so tomatoes have time to firm up and cool.

Now I can sleep at night and stop worrying about what to do with the damn tomatoes.



It's a beautiful thing.

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14 comments:

Becki's Whole Life said...

I love the layers here. I have made tomatoes pie before, but it didn't have the layers and just basil. This sounds wonderful with the extra herbs. And when you pair tomatoes with Mayo - it must be Hellmans:-)

The Food Hunter said...

You can always send some to your friends in Phoenix :)

Proud Italian Cook said...

I'm with you I lay in bed thinking what to do with my tomatoes besides pawning them off on my kids. Tomato pie, I haven't made that yet, and I did buy some puff pastry the other day, so I'll have to look through your tart recipes for ideas later.

The Japanese Redneck said...

Freeze them. Just put them in a gallon storage bag and when you need them this winter. Pull a few out and slip them into hot water.

The skins will pull right off.

Wonderful in soups and chili.

SarahB said...

Those tomatoes look SO GOOD! My mouth is watering!! Love that pesto Trapanese too! I want to eat at your house every night!

Sam @ My Carolina Kitchen said...

Who wouldn't love to have this problem. I could eat tomatoes every day of my life. Looks like I see a Cherokee Purple in there among the Jersey tomatoes. Great pie Stacey. I agree with SarahB - I want to eat at your house every night.
Sam

Joanne said...

You have too many tomatoes...I have too many cucumbers. We can trade if you want!

Love this pie.

kat said...

I only wish I had too many tomatoes. Its been such a bad year for them here in MN, first too cold & then too hot. Some of my plants haven't even fruited, sigh.

Anonymous said...

All that I have to say is: I HAVE TO MAKE THIS....SOON! :)
Your "Maine" friend,
Wanda

Dana said...

Oh to have such a problem. I am teaching farmers' market cooking classes this week and next and I just paid upwards of $25 for some heirlooms. Gorgeous pie!

Ben said...

What a wonderful and different use of tomatoes, Stacey! Thank you for this.

Ben
http://kissthecook-ben.blogspot.com/

Farida said...

That looks so fresh tomatoes adn yummy....

farida
http://kitchensuperfood.com

Jonny said...

beautiful thing indeed. love the variety of tomatoes. for some reason, our cherry tomatoes went crazy and our romas and san marzanos are just flowering only now.

Beth said...

This looks so good and I will make next week! Thanks for making these recipes so easy to print!