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
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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
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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Carrots+ Sesame

A recipe from our VegOut! Ambassador The Informal Grub

Carrots+ Sesame
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Servings Prep Time
1-2 people 5 minutes
Servings Prep Time
1-2 people 5 minutes
Carrots+ Sesame
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Servings Prep Time
1-2 people 5 minutes
Servings Prep Time
1-2 people 5 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Using a potato peeler, peel carrots into ribbons. For added support while peeling, I used a knife pinning the top of the carrot in place on the cutting board (literally stab the knife thru the top on the carrot, pinning it in place.)
  2. Place the ribbons of carrot in a bowl and toss with remaining ingredients.
  3. Optional: chill in the fridge before serving.
  4. Enjoy!
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Arugula, Delicata Squash + Pomegranate Salad

A recipe from our VegOut! Ambassador The Informal Grub.

Arugula, Delicata Squash + Pomegranate Salad
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Servings Prep Time
2-4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 people 20 minutes
Cook Time
20 minutes
Arugula, Delicata Squash + Pomegranate Salad
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Servings Prep Time
2-4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 people 20 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place the delicata squash on a sturdy cutting board. Cut the squash in half lengthwise, then then scrape out the seeds and pulp. Although you can peel the squash, it isn’t necessary because the peel becomes tender during roasting. You won’t need to whole squash for this recipe so feel free to cook it all or store half un cooked for another day.
  3. Cut the halved squash into slices about 1/4 inch thick. Arrange the slices evenly in a oiled baking dish.
  4. Bake the squash for 15 minutes.
  5. Remove the baking dish from the oven and set aside
  6. If you bought a whole pomegranate vs buying from a pre-seeded container, cut the pomegranate in fourths, fill a bowl with water, dunk each pomegranate slice under water and remove the arils that way. The pulp will float and the arils will sink making it easy for retrieval. Remove the white pieces floating and strain the arils (seeds). Set aside.
  7. Put the pine nuts in a skillet and cook until lightly toasted. Tip: they are done when they become aromatic or slightly browned. Keep your eye on these because they burn quickly. Put aside.
  8. In a large bowl, add the arugula, avocado, Treeline brand nut cheese, delicate squash, pine nuts, pomegranate seeds, broccoli sprouts and lightly toss with lemon juice and EVOO. Enjoy!
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Sweet Tart Brussels Sprouts

From our VegOut! Ambassador The Informal Grub

Sweet Tart Brussels Sprouts
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Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Sweet Tart Brussels Sprouts
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Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Cut the bottoms off of the brussies and then cut in halves, place into saute pan
  2. Once all brussies are cut up, add oil and turn to medium heat
  3. Add your salt, pepper and tamari/soy sauce
  4. Once the brussies start turning to a light green and softening, turn the heat to low, add the juice of the lemon (zest, too if you’re feeling fancy) and sprinkle the brown sugar on top
  5. Cook on low until you are ready to serve dinner
  6. Enjoy!
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Green Smoothie

Green Smoothie
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Servings Prep Time
1 person 5 minutes
Servings Prep Time
1 person 5 minutes
Green Smoothie
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Servings Prep Time
1 person 5 minutes
Servings Prep Time
1 person 5 minutes
Ingredients
Servings: person
Units:
Instructions
  1. Place ingredients in blender. Cover and mix! Enjoy!
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