Tomato Pie, Southern Style

This recipe is adapted from Vivian Howard‘s piece in Saveur

Tomato Pie, Southern Style
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Servings
1 10 inch pie
Cook Time
2 1/2 hours
Servings
1 10 inch pie
Cook Time
2 1/2 hours
Tomato Pie, Southern Style
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
1 10 inch pie
Cook Time
2 1/2 hours
Servings
1 10 inch pie
Cook Time
2 1/2 hours
Ingredients
Pie Crust
Filling & Topping
Servings: 10 inch pie
Units:
Instructions
Pie Crust
  1. Place the flour and salt in the bowl of a mixer fitted with the paddle attachment. Mix on medium for a few seconds. Begin adding the butter one cube at a time. Continue until the flour is speckled and crumbly, about 4 minutes. With the mixer still running, add sun gold tomatoes and vinegar until just combined. Do not overmix. Press the dough into a 6-inch disk, wrap tightly in plastic wrap, and chill in the refrigerator overnight (Or the freeze for a few hours).
  2. Bring the crust to room temperature and lightly butter a 10-inch metal pie pan. Preheat the oven to 400°.
  3. Dust your counter and rolling pin lightly with flour and roll the crust slightly larger than your pan. Lay the crust in the pan and press gently into its edges. Cut off the edges that hang over and discard. Freeze for at least 15 minutes or until you're ready to blind-bake.
  4. Lay foil or parchment paper on top of the crust and weigh that down with dried beans or rice. Blind-bake the shell for 30 minutes. Remove the pie weights and foil or parchment and bake 5 minutes more. Set the cooked crust aside as you prepare the filling.
Filling
  1. Toss half of the diced tomatoes with 1⁄2 teaspoon salt and 1⁄2 teaspoon sugar. Set them over a colander to drain while you get everything else ready, at least an hour.
  2. Lower your oven to 375°. In a medium sauté pan or skillet, melt the butter and then add the onion and 1⁄2 teaspoon salt. Cook over medium-low heat until deeply caramelized. This will take about 45 minutes. If the onion gets away from you and burns a little, add 1⁄4 cup of water to the pan, scrape up the overbrowned bits, and keep going. In the end, you have a scant 2⁄3 cup caramelized onion.
  3. Toss the remaining diced tomatoes with 1⁄2 teaspoon salt, thyme, and olive oil. Spread in a single layer on a sheet tray with as much room separating the individual pieces as possible. Slide the tray onto the middle rack of your oven and roast for 30-35 minutes. You're looking for the tomatoes to dry out and brown slightly.
  4. Once all the individual components are done, stir together the onion, garlic, the fresh and roasted diced tomatoes, the remaining salt, sugar, black pepper, and basil.
Topping
  1. In a separate, smaller bowl, stir together the mayonnaise, fontina, and Parmigiano. Spoon the filling into your blind-baked crust. Top with the cheese mixture and tomato slices. Bake in the middle of your oven for 30 minutes. You can serve this warm or at room temperature.
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Ratatouille

Ratatouille
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Rating: 4.5
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Servings Prep Time
6 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
40 minutes
Ratatouille
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Votes: 2
Rating: 4.5
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Rate this recipe!
Servings Prep Time
6 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Units:
Instructions
The Vegetables
  1. Prepare your mise en place.
  2. Cut the ends off each zucchini and cut them in half lengthways. Then, cut them into strips and then into 1” chunks.
  3. Peel the eggplant, and then cut it the same way as you did the zucchini.
  4. Cut the ends off the pepper and remove the seeds. Cut into thin strips.
  5. Cut the tomatoes in half, remove seeds, and cut into quarters.
  6. Peel and smash the garlic.
  7. Peel the onions and chop them finely.
The Ratatouille
  1. Turn burner onto low.
  2. Measure and add the oil to a large saucepan; allow oil to heat up.
  3. Add onions into the large saucepan. Cook them over low heat for about 10 minutes, until the onions are soft and lightly browned.
  4. Measure and add the tomato paste to the onions, stir together.
  5. Measure and add the vegetables, garlic, seasoning, herbs (except basil), salt and pepper to the onions in the pan. Stir everything well.
  6. Turn heat up to medium. Cook the ratatouille (stirring occasionally) on medium heat for about 3 minutes. Then turn down the heat, so that it is bubbling gently.
  7. Put a lid onto the pan. Lift the lid and stir it every now and then. Cook the ratatouille for 20 minutes, then remove the lid and cook it for 5 minutes
  8. Remove from heat and stir in the basil.
  9. Serve into shallow bowls and garnish with basil. Enjoy!
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