Archive | July, 2012

Too Many Tomatoes – the comeback post

13 Jul

Here's the finished product, the edges got a little burned on mine.

I’ve been a little quiet for the past year or so, but it’s time for a comeback. I’ve been keeping busy planning and attending my own wedding, which was amazing. Lucky me – I got married to a wonderful man, had a lot of fun, and was surrounded by wonderful friends and family. Planning the big day has kept me pretty busy but now that it’s over, I have more time to keep up the blog.

This spring, a tomato plant popped up in my garden. Luckily I recognized it and let it keep growing. It grew without much help from me and has been producing TONS of tomatoes. This week, Austin actually got some rain (the first rain in quite a while). This is great news, but has caused some tomato issues. You see, when vegetables have had relatively little water, and then get a lot all at once, it tends to cause cracking in the skin. Basically, the vegetable gets bigger, but the skin isn’t ready to stretch that much. This causes the skin to crack.


After a few days of beautiful rain, I had about 15 tomatoes on my plant, all ripe, and all cracking. I figured that if I was going to use the tomatoes, I needed to do it right away. After looking at a few recipes, I decided it was time to make a tomato pie based on the recipe here. I have to admit, while I thought it was going to be good, it turned out to be great. Even better news, it was really, really easy.

Here’s the recipe:

– 1 frozen pie crust

– 4 tablespoons Dijon mustard

– about 4 or 5 tomatoes, thinly sliced

– Swiss or mozzarella cheese

– 2 cloves garlic minced

– Salt, pepper, olive oil

– Fresh basil

– 2 or 3 eggs

First, thaw the pie crust and bake it for about eight minutes according to directions on the package

Once the crust is mostly baked (not too baked- you’re going to put it in the oven again),  heat the oven to 325 and spread Dijon mustard across the pie crust. Add a layer of swiss and / or mozzarella cheese over the entire area of the pie pan. Next come the tomatoes – layer them on top of the cheese and sprinkle minced garlic over the whole thing. Drizzle or spray a little olive oil over the pie, and sprinkle with salt and fresh pepper to taste. Pop it in the oven for about 5 minutes.

Take it out of the oven and crack a few eggs over the top. I used three. Put it back in the oven for a few more minutes (5 – 6). Keep an eye on it to ensure that the pie crust doesn’t burn. As soon as the egg whites turn a nice white color, it’s ready to take out of the oven. If this is taking too long, you can always turn on the broiler to speed up the egg cooking.

Cut basil into thin strips, sprinkle over the pie and serve.