Tag Archives: seasonal suppers

Tomato Pie

It’s the time of year when there is a bumper crop of tomatoes. We had to wait a long time for them as the weather was unusually wet and cool this spring. It took them a little longer to get into the swing of things.

Here in Pennsylvania, there seem to be two kinds of tomato pie. One type is like a Sicilian pizza without cheese and is delicious, and the other kind is the southern style. As my husband is a Texan, he prefers the Southern style pie. Both are delicious and easy to make.
Let’s start with the pie dough. It’s a savory pie crust, so I went ahead with a simple shortening crust.
I used to make this in the food processor, but after watching the Great British Baking Show, I’ve learned the benefits of doing this by hand. It is much flakier. (If you haven’t looked at the show,  the episodes are on YouTube, and you will be happy you did)!
Here are the steps to the pie dough:
Just a few notes:
I use ice water as my water option. Only add as much water to make your dough come together as a ball. The dough should not be soggy.
I roll out between sheets of well-floured sheets of waxed paper. Then I wrap the dough (and wax paper) around my pin to transfer it to the pie plate. Peel off one layer of paper, place the naked layer onto the pie plate and then peel off the other side. I use the dinner plate to help me neatly trim the excess dough. I blind bake my pie crust for the tomato pie with beans.
Now the pie:
First blind bake your pie. The hyperlink has are the most detailed instructions.

After you chop your ingredients, let the tomatoes drain for about 20 minutes in a colander. If you want, you can de-seed them.

Then simply layer the ingredients in the pie.

Start with tomatoes, basil, onion, salt and pepper followed by more of the same until the pie is 3/4 full. Top it off with the cheese mixture. This recipe has many variations. I’ve added bacon if I have it on hand. I think I might experiment with different cheeses; such as jarlsburg, fontina or gruyere.
After my time stationed in the Carolinas, I’m partial to Duke’s mayonnaise. However any type will suffice (as long as it is not fat free or light).
The decision is yours. Enjoy the last fruits of summer!



Cantaloupe & Tomato Salad

It was a hot and humid day.

I didn’t feel like turning on the stove. I love summer eating because a salad can be a main dish. I had most of ingredients for this one on hand. Although, it is too early in the summer in Pennsylvania to have garden grown tomatoes or cantaloupes.

This recipe is from the wonderfully poetic cookbook , “Cooking with the Muse” By Myra Cornfield and Steven Massimilla.

Cantaloupe & Tomato Salad with Olives and Ricotta

Vinaigrette Ingredients:

  • 1 TBSP minced shallots 
  • 1/4 tsp Dijon mustard 
  • 1 TBSP fresh lemon juice
  • 1 TBSP golden balsamic vinegar 
  • 1/4 tsp salt
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh basil
  • 1 tomato about 5 oz
  • 1 lb cantaloupe (1/2 large), seeded, cut into wedges 
  • 1 cup fresh ricotta cheese ( I used ricotta salatta)
  • 1/4 cup pitted kalamata olives

To make vinaigrette…mince shallots and whisk in all other ingredients. Then add the basil.

Gather your main salad ingredients 

Chop them up and add to the bowl.

Step back and enjoy your no cook meal!

Nutritional Information per serving ( serves 4): 288 calories, 23 g fat, 7 g saturated fat, 32 mg cholesterol, 14 g carbohydrates, 10 g sugar, 8 g protein, 288 mg sodium 2 g fiber