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Thursday, July 25, 2013

South x Southwest Tomato Pie

Unlike my own tomato plants, which have plenty of buds and no fruit, I was welcomed at last weekend's Market on the Move by many delicious tomatoes.  Big ones, small ones, organic ones.  Now, even in this desert town one can get tired of making homemade salsa (and tomato sauce) every week, so as I walked through the MoM line selecting all those little bright red gems, my brain was spinning trying to figure out how I was going to use them all.  I turned to one of my favorite food bloggers, a Southern gal embracing Texas-style comfort food.  It's been over a year since I first read Homesick Texan's recipe for tomato pie ...and last weekend I finally had the opportunity and ingredients to try it for myself.

The recipe I came up with is more South-by-Southwest, thanks largely to the incorporation of Hatch green chilies.  It goes great alongside BBQ chicken or even on its own with a salad.  Best part is, it's probably the most delicious way to use up all those tomatoes you've worked so hard to grow (or buy from the Farmer's market).  I have to admit that my photo does NOT do the South x Southwest tomato pie justice...it really will become one of your go-to Summer recipes.  

South x Southwest Tomato Pie
8-10 Roma Tomatoes
10-12 Cherry Tomatoes
1/3 Yellow Onion, diced
1/2 cup roasted green chilies, diced (or 1/2 can diced green chilies)
4 slices bacon
1 teaspoon kosher salt
1 refrigerated pie crust
2 cups shredded cheese (I used a mix of jack & cheddar cheese)

Slice Roma tomatoes and halve cherry tomatoes. Place in colander and toss with kosher salt.  Let  tomatoes sit for approximately 30 minutes to drain/evaporate some of the moisture.  Meanwhile, cook bacon, let drain on a paper towel, and chop into bacon bits.  Saute diced onion (and don't be ashamed if you used a drop or two of the bacon grease for sauteing).  Lightly coat pie pan with cooking spray.  Roll out pie crust and place in pie pan.  Sprinkle a handful of cheese on the bottom of the pie crust.  Then layer the tomatoes, chilies, onion and bacon in the pan.  Repeat until pan is full.  Sprinkle remaining cheese over the top of the pie.  Place pie pan on a cookie sheet and bake at 350 degrees Fahrenheit approximately 35 minutes (or until pie crust is golden). 

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