Saturday, November 27, 2010
Meatless Month: Day 17
That flirty little hint of filling is trying to seduce you. I wish I could go back to summer tomatoes so I could make this right now. This was divine.
Mr. Hungry and I do not possess green thumbs. We sometimes try to grow tomatoes, but the efforts are usually not rewarded with a bumper crop. So this summer we relied on my parents' phenomenal vegetable garden to keep us in delicious tomato supply.
Being a household of two can be a challenge when you have pounds and pounds of tomatoes to use. I'm not fond of tomato sauce, so wasting the gorgeous, juicy, red tomatoes of late summer on sauce seemed a tragedy to me. I needed something that would highlight them in all of their lusciousness. Having recently discovered my love of pie crust, I decided a tomato pie would be just the thing.
I worked without a recipe, other than the one for the pie crust. I prefer to use all butter in mine, but you could certainly use your fat of choice - shortening, lard, margarine - whatever makes you happy. I chopped the tomatoes but left skin and seeds intact. I mixed them with salt and pepper, and a sprinkling of Parmesan cheese and left the mixture to sit while I rolled out the pie crust. To the bottom crust, I spread the barest hint of mayonnaise. My reasons for this were twofold: for one, I wanted to ensure an unsoggy crust, and two, I love tomatoes with mayonnaise. I then tumbled the tomatoes into the pie plate, tossed in some chiffonaded basil - this, I managed to grow all summer! - and topped it off with another pie crust. I sliced a few vents, sprinkled a little more cheese on top, and baked it for about 40 minutes.