No, I didn’t make three of them. \u00a0This is just the third time I’ve felt the need to post about Farmer’s Tomato Pie. \u00a0My sister, Frankie, found this recipe and shared it with us. \u00a0It’s the perfect recipe for the heat of August, when tomatoes are at their peak. \u00a0It’s not the kind of recipe you’d make in February when all you can get is the cardboard they market as tomatoes.<\/p>\n
You can use a store-bought pie crust for this recipe. \u00a0You can buy the bag of finely shredded Italian cheeses, if you don’t want to fill your refrigerator with cheese. \u00a0But, you need to have warm from the garden tomatoes and freshly picked basil for this to live up to its mouth-watering promise.<\/p>\n
I might not have made this recipe this year, given that we’ve been moving, but Frankie brought me all the tomatoes I needed from her own garden, and a large bouquet of basil, to boot! \u00a0It was part of an incredibly generous housewarming gift that included dried herbs from her garden, dill vinegar which she had made, and three plants, in pots that she had also made. \u00a0She hit all the things that we love in common, including a bottle of wine! \u00a0Thanks, Sis, for such a wonderful gift!<\/p>\n
So, for those of you who may be interested, here’s the recipe: 30 minutes preparation Preheat oven to 450 degrees F. Bake 20-25 minutes or until pastry is golden brown and tomatoes are just beginning to brown. <\/p>\n","protected":false},"excerpt":{"rendered":" No, I didn’t make three of them. \u00a0This is just the third time I’ve felt the need to post about Farmer’s Tomato Pie. \u00a0My sister, Frankie, found this recipe and shared it with us. \u00a0It’s the perfect recipe for the … Continue reading
\nFarmer\u2019s Tomato Pie<\/strong><\/p>\n
\n32 minutes baking
\n10 minutes stand time
\n1 piecrust
\n1 1\/3 cups shredded Italian blend cheese (5 ? oz.)
\n4 cloves garlic, minced
\n2 Tbsp. Fine dry breadcrumbs
\n2 lbs. Ripe tomatoes cut into wedges
\n1 cup Cherry tomatoes, cut in halves
\n1 tsp salt
\n1\/4-1\/2 cup loosely packed small basil leaves<\/p>\n
\nPie crust<\/strong>
\nRoll out a prepared piecrust to a twelve-inch circle. Place in a 9\u2033 quiche pan or a 9\u2033 pie pan, and trim. If using a pie pan, crimp the edges. Line the unpricked pastry with TWO thicknesses of foil. Bake 8 minutes. Remove foil and bake another 4-5 minutes, until set and dry. Remove from the oven.
\nReduce the temperature to 375 degrees.
\nFilling<\/strong>
\nSprinkle 1\/3 cup cheese evenly over baked shell.
\nSprinkle garlic over cheese.
\nSprinkle 2 tsp. Breadcrumbs over garlic and cheese
\nTop with 1\/3 of the tomato wedges and 1\/3 of the cherry tomatoes
\nSprinkle 1\/3 cup cheese
\nSprinkle 2 tsp of the dry breadcrumbs
\nTop with 3 of the tomato wedges and 1\/3 of the cherry tomatoes
\nRepeat last set of instructions once more and then sprinkle with salt.<\/p>\n
\nRemove to wire rack
\nSprinkle with basil and let stand for 10 minutes<\/p>\n