A simple, savory pie to help use an overabundance of tomatoes
It’s that time of year, when the garden turns from a glorious bounty to an overgrown, out-of-control, squash-the-size-of-small-children, need-a-machete mess. It is at times like these that recipes utilizing all that produce are heaven-sent. I usually use this opportunity to plug my “The Zucchini Houdini” cookbook, but this recipe we’re going to review uses tomatoes, since that is what I have tons of this year.
This Tomato Pie is flavorful and hearty and showcases those fresh and garden-sweet tomatoes. Using a ready-made pie crust makes it simple and quick to prepare, and the breadcrumb topping is seasoned and browned just right.
So brave the jungle that has taken over your garden and bake up a delicious tomato pie that will have you happy you planted one too many tomato plants.
Belle’s Tomato Pie
1 refrigerated pie crust
2 leeks, roots cut and tops trimmed so that about 2 inches of pale green remain
3 tablespoons olive oil
2 tablespoons minced garlic
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon pepper
½ cup Italian bread crumbs
1 cup shredded cheddar cheese
2 large or 3 medium tomatoes, sliced
Line a nine-inch pie plate with the pie crust and bake at 450 degrees for nine minutes. Remove from oven and reduce heat to 350 degrees. Cut the leeks lengthwise into quarters and then thinly slice. Heat two tablespoons of the oil in a large fry pan. Add leeks, garlic, oregano, salt and pepper.
Cook for about six minutes or until leeks are tender. Remove the leeks from the fry pan to a plate. In the same fry pan, add the remaining one tablespoon olive oil and the bread crumbs and stir until slightly toasted. Spread the leek mixture evenly into pie crust. Sprinkle with cheese. Layer tomato slices on top and then sprinkle with toasted bread crumbs.
Bake pie at 350 degrees for 35 minutes. Remove from oven and let stand five minutes. This dish is best served within an hour.
Brenda Stanley is the mother of five children, including two sets of twins, and a grandmother of three. She is a cookbook author, including the recently released "That's a Lot of Crock!" and novelist. Her website is at talesofthedinnerbelle.com.