This is Tremendous Tomato Pie.
Here are some images from our backyard garden to the table…
Waiting for harvest time… the yellow and cherry tomatoes are almost ready to be enjoyed!
The first cherry tomato… of many!!
And suddenly, it’s time to make Tomato Pie.
Time to harvest MY OWN TOMATOES and make a Tomato Pie that’s almost 100% HOMEGROWN. I proudly grew and tended the tomatoes in the topping, the 5 year old sourdough starter, and the basil… that is something, for this fledgling urban gardener.
Now I know I have a lot to learn about food photography and the like, but I can follow a recipe… and this isn’t just anyone’s recipe. It’s Laura Vitale’s Deep Dish Tomato Pie recipe.
Why use someone else’s recipe? Because it is PERFECT just the way it is. I wouldn’t change a thing.
I get sooo much inspiration from other food bloggers, writers, and YouTubers. To be honest, I may start with their recipes, but I give credit where it is due. Remember, I started this blog to share family recipes, the tried and true recipes, and recipes that I make and tweak and LOVE… and those recipes do change over time, as my cooking style changes. What comes after that, I may well share… in this tiny humble blog… from my tiny home kitchen to yours.
And sometimes, I will just share them just the way they are, like this incredible recipe for Tomato Pie. I hope you enjoy it as much as we do, every single time, and are inspired in your own way.
This Tomato Pie makes everyone who tries it moan with utter delight. Yes, it’s THAT GOOD.
Thank you, Laura!!
I will also say that the crust was made by yours truly, and it’s almost exactly the same as my tried and true sourdough pizza recipe, except that I added a little yeast (5 grams) to the dough mix, as my starter is a little on the lazy side this summer, since I haven’t been using it to bake my sourdough loaves as regularly as I normally do.
But now that my very own homegrown tomatoes are ripe, I KNEW it was time to make Laura’s Tomato Pie again, and it did NOT disappoint! It was even sweeter than when made with only red tomatoes, and it’s been a GREAT season for fresh tomatoes this summer.
The recipe for Laura’s Tomato Pie topping can be found here: https://www.laurainthekitchen.com/recipes/deep-dish-tomato-pie/
DO give her a follow - you’ll join the other 4.5 million or so other subscribers that subscribe to her amazing YouTube channel at Laura in the Kitchen.
Here are my notes from her recipe:
Basically, you just toss grape / cherry / yellow tomatoes in a bowl with freshly chopped garlic, s+p, oregano, and olive oil. I use my heaviest, ceramic coated cast iron frying pan. Gurgle a generous amount of olive oil in the bottom, and press my pizza dough into it (let it relax and gently spread it out like a foccacia a few times). Then I slather it with tomato paste (or pizza sauce), season it with more salt and pepper and dried oregano / basil, and spoon the seasoned tomato / raw garlic mixture over it all.
Bake it in a preheated oven at 450 degrees Fahrenheit for 25 minutes… it smells AMAZING and comes out perfect every time!!!!!!!!! Let cool and BE SURE TO TOP WITH FRESHLY CUT BASIL (not always pictured - I don’t add the basil until it’s properly cooled).
I’ve made this incredible recipe FIVE TIMES already this summer, due to popular demand. It’s a gem. Thanks, Laura, for this summer’s Best Recipe! It is MUCH appreciated.
Some process pictures, for your enjoyment:
Tastes tremendous. Tastes like Summer. Tastes like Love.
Check out my go-to recipe for the crust… it’s the same as my Homemade Sourdough Skillet Pizza recipe here: https://tastethelovebymj.blogspot.com/2020/05/homemade-sourdough-skillet-pizza.html
Be sure to check out my upcoming salad recipes and composed plates / bowls of yummy food I’ve been cooking and eating lately. Likely the posts won’t be so long or the recipes so technical… but that’s actually how I do my most inspired creating in the kitchen.
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