What To Know
- Ready to learn how to make tomato pie from scratch and bring a taste of summer to your table.
- While you can use canned tomatoes in a pinch, fresh, ripe tomatoes will elevate your pie to a whole new level.
- Add the chilled butter pieces and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
The sweet, tangy taste of summer sunshine captured in a flaky crust—that’s what tomato pie promises. But making this iconic dish from scratch can seem daunting. Fear not! This guide will walk you through every step, from choosing the perfect tomatoes to achieving that golden-brown crust. Ready to learn how to make tomato pie from scratch and bring a taste of summer to your table? Let’s get baking!
Choosing the Right Tomatoes
The foundation of any great tomato pie lies in the tomatoes themselves. While you can use canned tomatoes in a pinch, fresh, ripe tomatoes will elevate your pie to a whole new level.
- Heirloom Varieties: These tomatoes, with their unique shapes and vibrant colors, often have a more complex flavor than standard varieties. Look for varieties like Brandywine, Cherokee Purple, or Black Krim.
- Roma Tomatoes: Their firm flesh and low moisture content make them ideal for pies. They hold their shape well during baking and won’t make your crust soggy.
- Garden Fresh: If you have access to homegrown tomatoes, this is the perfect time to use them!
The Perfect Pie Crust
A flaky, buttery crust is the perfect complement to the sweet and savory filling. You can use a store-bought crust for convenience, but making your own is surprisingly easy and yields a far superior result.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/2 cup ice water
Instructions:
1. Whisk Together: In a large bowl, whisk together the flour and salt.
2. Cut in Butter: Add the chilled butter pieces and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add Water: Gradually add the ice water, mixing with a fork until the dough just comes together.
4. Chill: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preparing the Tomato Filling
Now for the heart of your tomato pie: the flavorful filling. Here’s a classic recipe that you can customize to your taste.
Ingredients:
- 6-8 ripe tomatoes, chopped
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon sugar
- Salt and black pepper to taste
Instructions:
1. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Sauté onions and bell peppers until softened, about 5 minutes.
2. Add Tomatoes: Add chopped tomatoes, garlic, and basil to the skillet. Season with salt and pepper to taste.
3. Simmer: Reduce heat and simmer for 15-20 minutes, or until the tomatoes have softened and released their juices.
4. Sweeten and Thicken: Stir in balsamic vinegar and sugar. Continue simmering for another 5 minutes.
Assembling and Baking the Pie
With your crust and filling ready, it’s time to assemble the pie and bake it to golden perfection.
Instructions:
1. Preheat Oven: Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Roll Out Crust: Roll out the chilled pie dough on a lightly floured surface to a 12-inch circle.
3. Transfer to Pan: Transfer the dough to a 9-inch pie plate. Trim any excess dough and crimp the edges.
4. Fill the Crust: Pour the tomato filling into the prepared pie crust.
5. Bake: Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
6. Cool and Serve: Let the pie cool slightly before slicing and serving.
Tips for Success
- Don’t Overbake: Overbaking can lead to a dry crust and a mushy filling. Keep a close eye on the pie during the last 10 minutes of baking.
- Add Cheese: For an extra layer of flavor and richness, sprinkle a cup of shredded mozzarella or cheddar cheese over the tomato filling before baking.
- Get Creative: Experiment with different herbs and spices. Try adding a pinch of oregano, thyme, or rosemary to the filling.
- Serve Warm: Tomato pie is best served warm, but it can also be enjoyed at room temperature.
A Slice of Summer Nostalgia
Tomato pie is more than just a delicious dish; it’s a reminder of warm summer days, family gatherings, and the simple pleasures of home cooking. Each bite transports you to a time of fresh, vibrant flavors and cherished memories. So gather your ingredients, roll up your sleeves, and create your own slice of summer nostalgia.
Information You Need to Know
Q: Can I freeze tomato pie?
A: Yes, you can freeze unbaked tomato pie. Wrap the assembled pie tightly in plastic wrap and foil, and freeze for up to 3 months. To bake from frozen, thaw overnight in the refrigerator and bake as directed, adding 10-15 minutes to the baking time.
Q: What other vegetables can I add to the filling?
A: Feel free to experiment with other vegetables like zucchini, eggplant, or bell peppers. Just make sure to chop them into bite-sized pieces and add them to the skillet along with the tomatoes.
Q: What can I serve with tomato pie?
A: Tomato pie pairs well with a variety of sides, including:
- Green Salad: A simple green salad with a light vinaigrette complements the rich flavors of the pie.
- Cornbread: The sweetness of cornbread provides a nice contrast to the tangy tomato filling.
- Mashed Potatoes: Creamy mashed potatoes offer a comforting and satisfying side dish.
Q: How long can I store leftover tomato pie?
A: Leftover tomato pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.
