Fall is finally here! It is my absolute favorite time of year.
Windows can finally be opened, cozy sweatshirts come out of hiding and the best part…. Tomatoes are absolutely perfect! Out of any kind of food, I honestly could (or at least could try to) live off of tomatoes. I love making fresh salsa, spaghetti sauce, bruschetta, Great-Grandma’s tomato jam or just one sliced with a little salt. But my new favorite thing is a tomato pie. Yes, you heard me right, Tomato Pie. I came up with this recipe when I was making my annual batch of roasted tomatoes with garlic. I usually just seal it in a container and add to sandwiches or salads, but I wanted to turn it into a meal of it’s own. Even my husband (the seafood obsessed) who isn’t crazy about this beautiful, red fruit, can’t get enough of this savory treat. It takes some time and patience for the roasting, but I promise, it’s worth the wait.
So enjoy! Hopefully we’ll get lucky and get another couple weeks out of these seasonal favorites.
What you will need:
2 large, ripe tomatoes, thinly sliced
5 cloves of fresh garlic, finely chopped
3 Tbsp of extra virgin olive oil
1 tsp salt
1 tsp Italian seasoning
1 store bought pie crust (or homemade is always better)
1 cup ricotta cheese
1/4 cup freshly grated parmesan cheese
1 9×13 baking sheet, covered in foil
Preheat oven to 350. Line tomatoes up on baking sheet, try not to overlap, but it might be necessary, unless you want to have two sheets. (When I roast, I usually do 6 pans, like I said, my favorite!) Next up is the garlic. Sprinkle the diced garlic over the tomatoes. Drizzle olive oil over the tomatoes and garlic. Now sprinkle with salt and Italian seasoning. Place in oven, uncovered. Check after 40 minutes. The liquid from the tomatoes should be bubbling around on the sheet. Using a wooden spoon to move everything around a little. Wait another 20 minutes and repeat. I generally roast for at least 1 1/2 hours. I like most of the moisture to be gone. You also want to make sure the garlic is nice and tender as well.
This is the fun part, let the kids get involved.
Bake pie crust accordingly to package for a filled pie (usually 10 minutes). In a bowl, mix the Ricotta and Parmesan cheeses together, set aside. Fill the cooked pie crust with the tomato/garlic mixture until just below the pie plate rim. Now, using a spoon, dollop the cheese mixture on top of the tomatoes, until almost covered. Place in the oven for an additional 15 minutes, at 350. The cheese will bubble and set up a little bit. Remove and set aside for at least 10 minutes, as it will be very hot. I like to serve with some fresh basil on top.
Thanks for stopping by. Enjoy this beautiful season!