http://leitesculinaria.com/2265/recipes-tomato-pie.html This James Beard Award-winning site from David Leite offers food writing, cookbook and Portuguese recipes, giveaways, more. Sat, 20 Mar 2010 16:03:00 -0500 http://wordpress.org/?v=2.9.2 hourly 1 http://leitesculinaria.com/2265/recipes-tomato-pie.html#comment-1074 David Tomberlin Thu, 27 Aug 2009 20:05:28 +0000 http://leitesculinaria.com/wordpress/?p=2265#comment-1074 The crust on this pie is amazing—flaky and buttery—one of the best I've had. Overall, this will definitely be served again! The crust on this pie is amazing—flaky and buttery—one of the best I’ve had. Overall, this will definitely be served again!

]]> http://leitesculinaria.com/2265/recipes-tomato-pie.html#comment-988 Testers' Choice Wed, 22 Aug 2007 19:00:26 +0000 http://leitesculinaria.com/wordpress/?p=2265#comment-988 [Danielle Lazarin] The filling was more watery than I anticipated, and it soaked the bottom crust because of this. This was more a problem with appearance and messiness than with taste, as it was delicious nonetheless. I don't doubt that part of this was due to my poor job on seeding the tomatoes, but I'd have liked to have had explicit instructions on this in the recipe itself. The dough rolled out like a dream, and the results were surprisingly delicious for this unusual combo of ingredients (I was doubtful of the mayo). Seems that it would work nicely as a brunch dish. It reheated nicely, too, for the next few days. [Danielle Lazarin] The filling was more watery than I anticipated, and it soaked the bottom crust because of this. This was more a problem with appearance and messiness than with taste, as it was delicious nonetheless. I don’t doubt that part of this was due to my poor job on seeding the tomatoes, but I’d have liked to have had explicit instructions on this in the recipe itself. The dough rolled out like a dream, and the results were surprisingly delicious for this unusual combo of ingredients (I was doubtful of the mayo). Seems that it would work nicely as a brunch dish. It reheated nicely, too, for the next few days.

]]> http://leitesculinaria.com/2265/recipes-tomato-pie.html#comment-989 Testers' Choice Sun, 19 Aug 2007 19:00:49 +0000 http://leitesculinaria.com/wordpress/?p=2265#comment-989 [Jeannette Tergliafera] I have used a tomato pie recipe for several years that is much simpler than this one but the extra time was well worth it. The pie crust was a wonderful surprise because I very rarely have good luck with pie crusts, even though I've been cooking for 30-plus years. The pie itself was delicious, and I'm sure I will use it over and over again. [Jeannette Tergliafera] I have used a tomato pie recipe for several years that is much simpler than this one but the extra time was well worth it. The pie crust was a wonderful surprise because I very rarely have good luck with pie crusts, even though I’ve been cooking for 30-plus years. The pie itself was delicious, and I’m sure I will use it over and over again.

]]> http://leitesculinaria.com/2265/recipes-tomato-pie.html#comment-987 Testers' Choice Sun, 19 Aug 2007 19:00:05 +0000 http://leitesculinaria.com/wordpress/?p=2265#comment-987 [Leanne Abe] Reading the recipe, I was excited to make this—I love tomatoes. Dealing with peeling and seeding the tomatoes, I was grumpy and not liking the recipe. Tasting the finished pie, it was all worth it! It's like the best tomato soup in pie form, with the bonus of a buttery crust on top (my bottom crust got soggy). It took about 40 minutes from start to finish, easily doable on a weekday. Just watch your pie crust if you're doing this on a hot summer day. [Leanne Abe] Reading the recipe, I was excited to make this—I love tomatoes. Dealing with peeling and seeding the tomatoes, I was grumpy and not liking the recipe. Tasting the finished pie, it was all worth it! It’s like the best tomato soup in pie form, with the bonus of a buttery crust on top (my bottom crust got soggy). It took about 40 minutes from start to finish, easily doable on a weekday. Just watch your pie crust if you’re doing this on a hot summer day.

]]> http://leitesculinaria.com/2265/recipes-tomato-pie.html#comment-986 Testers' Choice Sun, 19 Aug 2007 18:59:49 +0000 http://leitesculinaria.com/wordpress/?p=2265#comment-986 [Jill Mulcahy] This recipe sounded so good and the thought of using our bounty of fresh tomatoes in a different recipe was the clincher for me. Though I love to cook, baking is not my forte, especially pies, as I often have trouble with the crusts. This crust recipe was incredibly easy and forgiving to work with and was delightfully flaky! The flavor of the warm tomatoes combined with the basil and chives and the creamy, though subtle, taste of the mayo was delicious. Definitely one I will make again and again. [Jill Mulcahy] This recipe sounded so good and the thought of using our bounty of fresh tomatoes in a different recipe was the clincher for me. Though I love to cook, baking is not my forte, especially pies, as I often have trouble with the crusts. This crust recipe was incredibly easy and forgiving to work with and was delightfully flaky! The flavor of the warm tomatoes combined with the basil and chives and the creamy, though subtle, taste of the mayo was delicious. Definitely one I will make again and again.

]]> http://leitesculinaria.com/2265/recipes-tomato-pie.html#comment-985 Testers' Choice Sun, 19 Aug 2007 18:59:30 +0000 http://leitesculinaria.com/wordpress/?p=2265#comment-985 [Cindi Kruth] The crust tasted fine but was a little soggy on the bottom. Perhaps the tomatoes could be salted and drained to help prevent this. Nonetheless, the pie was quite pleasant and tasty. A nice breakfast or lunch. [Cindi Kruth] The crust tasted fine but was a little soggy on the bottom. Perhaps the tomatoes could be salted and drained to help prevent this. Nonetheless, the pie was quite pleasant and tasty. A nice breakfast or lunch.

]]> http://leitesculinaria.com/2265/recipes-tomato-pie.html#comment-984 Testers' Choice Sun, 19 Aug 2007 18:58:55 +0000 http://leitesculinaria.com/wordpress/?p=2265#comment-984 [Dan Kraan] With an easy-to-make crust that holds up to the tomatoes, this pie is a winner! The herbal, rich flavours that come through, bite after bite, are superb the same day you make it. [Dan Kraan] With an easy-to-make crust that holds up to the tomatoes, this pie is a winner! The herbal, rich flavours that come through, bite after bite, are superb the same day you make it.

]]> http://leitesculinaria.com/2265/recipes-tomato-pie.html#comment-983 Testers' Choice Sun, 19 Aug 2007 18:58:30 +0000 http://leitesculinaria.com/wordpress/?p=2265#comment-983 [Kim Graham] I was skeptical that the very wet dough would roll out and stick to the rolling pin. It did stick, but stayed together in one piece when gently peeled off. I loved the crispness of the crust in the finished pie. So good and so buttery—I had a hard time keeping myself from picking at the edges to munch on. The filling itself tasted like summer. I'm certain I'll be using this recipe frequently when my tomatoes have ripened (without the mayo, though). [Kim Graham] I was skeptical that the very wet dough would roll out and stick to the rolling pin. It did stick, but stayed together in one piece when gently peeled off. I loved the crispness of the crust in the finished pie. So good and so buttery—I had a hard time keeping myself from picking at the edges to munch on. The filling itself tasted like summer. I’m certain I’ll be using this recipe frequently when my tomatoes have ripened (without the mayo, though).

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