Updated July 2023
Don’t these look delicious?
Arnold Heirloom Tomatoes
The very first garden Hubby and I ever planted was an adventure in “clueless.” Never mind that I had grown up around a big family garden nearly all of my life. One of the things I remember most about that first garden was that we planted carrot seeds in probably some of the worst possible soil for them. We dutifully marked our rows of veggies with cute little labels which my dad, in one of his prankster moments, switched all around. We did not know that until weeks later when we couldn’t figure out why our plants really didn’t look anything like those plants on the packages. We gave up and grew marigolds instead.
(I ordered most of my heirloom tomato seeds from Gary Ibsen and can vouch for their quality.)
When we finally got around to really putting in a home garden again, we were much more successful. They became “adventures in wonderland” for most of the neighbors, and especially the neighborhood kiddos. I miss my garden most of all when I need fresh herbs or fresh tomatoes like the ones pictured above. The year this tomato photo was taken, we had planted 33 different varieties of heirloom tomatoes and were able to share the wealth all around as shown by this Menu from Dizzy’s Gypsy Grill and Bistro, a local favorite.
Dizzy’s (now located in Little Rock) Tomato Pie was very popular that summer. Hers was not quite the same as mine, but mine doesn’t ever seem to be the quite same twice because who knows what might go into one on any given day. Vary the tomatoes, vary the cheeses, vary the herbs – your ingredients can be as creative as you dare to be. I do have some general guidelines and a few specific recipes, however, if you would like to make this dish on your own. You should. It so captures the essence of summer.
This
recipe from Gourmet is good, but I liked it mostly for the black pepper
Parmesan pastry crust. I also like my tomato pies (tarts) cooked, but you might prefer yours uncooked as this one is. I do highly recommend the crust for an occasional twist.
General Ingredient List: tomatoes, onions, garlic, fresh herbs (basil, oregano, marjoram, thyme and/or Italian parsley), cheese, prebaked pastry shell and basil pesto. Optionally, you might also want to include sautéed green onions, fennel, bell pepper, squash, zucchini, bacon , etc.
Debbie’s Version
Typically, this is what I do:
Prepare a baked pastry shell. You can use whatever suits your fancy. I’ve made my own from scratch, used the refrigerated PB brand, and the frozen ones already formed. I’ve even done some experimenting with puff pastry, but that’s for a later post. I do not use a double
crust such as in this
recipe; I just find that to be too much crust for what we like. I do layer ingredients like
this however.
Thinly slice your tomatoes – do not peel. Generally, it will take at least two large tomatoes. Layer them between several paper towels and allow to drain at least one hour, longer if you want. I slice mine in the morning, put them in the frig and allow them to drain until I am ready to assemble the pie/tart for dinner. I do not salt mine at this point.
Chop enough white or yellow onion to equal one cup and sauté that in about 1 tablespoon of olive oil with 1 tablespoon (more or less) of minced garlic. Drain and cool slightly.
Grate or crumble whatever cheese ( about 1 – 1 1/2 cups) you are using – mozzarella, parmesan, soft goat cheese, Gruyere and feta are our favorites. If all I have is a Mexican blend, then I will use that and alter the herbs/spices to make a Tex-Mex tomato tart. You just can’t be rigid with tomato pies!
The pie needs to cook at 350 degrees and rest for about 10-15 minutes before slicing and serving, so begin layering the ingredients keeping that time frame in mind. I have prepared it ahead of baking time, but I find that it doesn’t do as well if I let it sit unbaked in the frig for more than 30 minutes. It’s okay, just not up to par with what it can be.
Layer your ingredients beginning and ending with a layer of cheese. So for a basic pie mine might go like this:
*cheese
*tomatoes
*onions/garlic/bell pepper
*basil leaves
*salt and freshly ground pepper
*drizzle with basil pesto
(repeat as desired to fill the crust)
Bake for about 45 minutes at 350 degrees; remove from oven, set on a cooling rack and let rest for about 10 – 15 minutes before serving. I love the leftovers reheated the next day. It won’t be as pretty, but it sure does taste good.
Giada’s Version-just a different, somewhat simpler style
Sara’s Version – watch the salt
Paula’s Version – I just don’t care for the mayonnaise myself.
And finally, Martha’s Version that is really good.
An absolute key to any of these, I think, is fresh tomatoes. I don’t even think about making this at any other time during the year.
Gotta’ go – I’m headed to the Farmer’s Market for some heirloom tomatoes. My favorite variety? Cherokee Purple. If you get the chance to try some, do!
Related
All of these look absolutely wonderful!
I have enjoyed reading your blog today, What pretty and delicious looking vegetables. Have a great day. Blessings,
We have planted our first ever garden this year…..and…..other than Jalapenos and squash….not much luck! Hopefully next year will be better…lol!
The tomato pie looks great!
{{HUGS}}
Robin :o)
Ohhh, and I did a GREAT crockpot recipe tonight!! I can’t wait to share!!!!
What a timely post! Your tomato pie sounds wonderful. I really appreciate the research you did for this post and I love your blog. I’ll be back often and lest I forget I’ve become a follower. Have a great day.
You can use Knorrs Veg. soup mix it is just as good. Thanks for stopping by.I just made a copy of your tomato pie!!! I can’t wait til the tomatos are ready!!! Thanks for sharing!!!
Wow…I have never tried tomato pie, it certainly sounds very good and I am going to attempt to make it as soon as I see some red tomatoes….my father in law grows them and his are all green right now.
What delicious photos! I have never made a tomato pie, but I can just imagine how wonderful one would be. I only have green toms right now, and I will be hard pressed to let them mature, because I love fried green tomatoes! (Thanks Dad!)
I am sure a green tomato pie would be just up my alley, but I really want to try a beautiful red one, mixed one.
Thanks for your posts. I am still trying to get caught up. I have been gone for over a week and can’t seem to find the time to get caught up and post my own new things.
I am looking forward to Crock Pot Wednesday. Be back soon.
Shari
I have planted six different heirlooms this year but only one plant of each. They really don’t seem to be setting much fruit at this point. I am a little disappointed because I long for the taste of fresh heirlooms. We eat tomatoes pretty much every day through the summer. They would never make it to the pie crust because we would eat them up first.
Another great way to use those yummy, home-grown tomatoes! These all look wonderful. Thanks for the recipe and ideas.
Christi
Hi there! I’m very thankful for your tomato pie recipe. I don’t think I’ve ever made one and yours looks really good.
Thank you very much for stopping by my blog today. It was nice to have you and I hope you’ll come again soon. I’m really looking forward to your crockpot days!
Donna
Tomato pie is now on my list of foods to try.
Oh, how good that looks and sounds! There is nothing quite like a home grown tomato (I have 4 so far this year). I’d love to try this pie when the farmer’s market has them. Thanks for the hints on preparing it. It sounds good cold or baked.
I have never had this but my son would be in heaven
This looks so delicious!I cant wait to try this!I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set to go, Thanks!
Thanks for the recipe. We have 12 varieties of heirloom tomatoes growing but none ripe yet. Can’t wait.
One question, Do you bake the parmesan BP crust first then layer the tomatoes and cheese and bake again. Seems to me that if the crust isn’t par baked that it would be very wet with all the tomatoes. I read the Gourmet recipe but theirs is not a baked pie. Your thoughts please.
~ ~Ahrisha~ ~
Yum! All of those tomato pie recipes look good. Now, if only I had tomatoes growing in my back yard…my tomato plants have died.
I hope you’ll join me again this Friday for another Favorite Ingredients Friday!
I’ve never had a tomato pie, but now I’m curious… 🙂
Oh Laurie, you simply must give this a try. There’s no end to the variations you can do.
This is perfect timing. I have a bunch of tomatoes ripening on my windowsill. Yum.
This is one of my absolute favorite ways to use those fresh-from-the-garden tomatoes. I never make it except with homegrown tomatoes.
I love anything with farm fresh tomatoes this time of the year, so thank you for the inspirations!
I had a piece for breakfast this morning and enjoyed it all over again:)