Despite the untrusting hairy eyeball I gave the growing season this year, it turned out alright. And, at the risk of rolled, she-always-says-that eyeballs, it really does, without exception, work out.
Today, I address tomatoes. Because enjoying them at the exact moment they ripen is orgasmic and if one preserves it at that moment, then one is preserving an orgasm. Get it?
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| yesterday’s harvest from our garden |
We had a crummy mater show this year because I started my plants from seed in April and then we had a cool summer so the dudes didn’t stand a chance at flourishing. I think I’ll be buying starts from now on because starting plants in January sounds like pure heartache. BUT thanks to the generous souls in my community, we ended up with pounds and pounds of tomatoes in our mud room. So that’s why I can talk about the following recipes.
:: Tomato Pie ::
Oh my oh my. Have you tried tomato pie? All the recipes I found were very buttery, mayonnaisey and cheesy. AND DELICIOUS but because I want to eat this everyday and not have cardiac arrest, I set out to create a less saturated recipe that showcased TOMATOES. I did it by using yogurt instead of mayo and butter and doubling the tomatoes. It rocks.
Your favorite pie crust (here’s your new favorite)
3-4 large tomatoes, thickly sliced
3-4 cups shredded cheese (two great cheese combos: 1. gouda, cheddar and parm 2. havarti, feta and parm)
1 cup whole milk or low fat plain yogurt
5 cloves of garlic, diced
large fist full of chives
piles of herbs
salt
pepper
Mix yogurt, cheeses, chives, garlic. Place half the pie dough in the bottom of your pie pan. Spread cheesy mixture over crust. Layer tomato slices, sprinkling with salt and pepper as you layer. Cover with other half of crust. Bake at 350 degrees for an hour (?). I lost track of time but you know when a pie is done, right?
It was super liquidy when it came out but set up as it sat. If we had let it sit, that is. I, as my friend Pam says, am overly optimistic about the number of hours in a day. We had a friend over for dins and I was canning pears and picking up the same toys for the seventeenth time that day thinking it would be a quick snap to make the pie. But then, of course, both kids, the dog and cats all needed me when I needed to make crust and one thing led to another and, well, dinner was served at 9pm instead of the 7pm time I had planned on. So we ate it runny is what I am saying. But about 30 minutes later it was beautifully set. SO let it sit yo.
:: Oven Roasted Tomatoes ::
So after preserving tomatoes this way IN MY NEW OVEN, I don’t think I’ll ever can sauce again. It’s easy and the result is so delicious it’s hard to believe your mouth.
It works with small tomatoes like cherries and such. Halve them and place on a cookie sheet that is barely greased with good olive oil. Sprinkle with the tiniest amount of salt and pepper. Bake at 225 degrees for 3-4 hours. Let cool and place cookie sheets in the freezer for an hour or so. Remove from freezer and scrape maters into freezer bags. They can be used as a base for sauces, tossed into eggs, dips, thawed and eaten like CANDY. I think Andy and I ate a good 12 tomatoes each as we bagged.
:: Tomato Sauce ::
So even though I *just* announced that I won’t make sauce anymore, I did this year. Many asked for my recipe so here it is although I didn’t put lemon juice in the jars which it recommended by many. My understanding is that it isn’t really necessary with homegrown, ripe-picked tomatoes because the acid level is high. I haven’t had a problem. However, if you want to be extra certain of your ph levels, add one tablespoon of lemon juice per pint (click here for my tutorial on high-acid canning).
We can simple sauce round here that can be spiffed up with garlic, herbs, veggies and whatnot as it is used. The flavor is better with those things added fresh. So, my method is easy: blanch tomatoes, peel, purée and cook until reduced by half. I leave the seeds in. And, then process in a boiling water canner for 35 minutes (we have to process for 45 minutes because of our elevation. Consult this chart to determine processing time).
:: :: ::
I am also excited to announce a new dig sponsor on this tomato-loving Friday: Hip Mountain Mama. This fabulous business describes itself as a small family business that strives to offer the best Hip and Natural Products for Babies, Kids, and Mamas. We have a strong passion for preserving the Earth, raising our children in a conscious and natural way, and promoting other small family businesses. Very cool. A few Hip Mountain items my family adores: reusable snack bags and block crayons. Stay tuned for a giveaway! Thank you, Hip Mountain Mama!
35 Comments
Oh wow, am I first? So I can’t relate much to this post b/c I don’t like tomatoes! I wish I did…but it seems now that I like everything I didn’t like before I was pregnant except tomatoes. I do try them every year fresh from my Grandma’s garden hoping that my taste buds change but I just never like them. On the other hand I am sending this post to my sweet Mama b/c she would eat tomatoes for every meal everyday if she could!
,,,I love this blog because I always learn something
and that’s a good thing!,,,3 cheers for tomatoes!
Yay for your new sponsor…Hip Mountain Mama…A very cool site too!
I can’t believe you posted your tomato Pie Recipe….I am making one today! I use Paula Deen’s recipe, but think I will sub yogurt as you suggest. I also like the Gouda cheese in there!
I went to the local farmer’s market yesterday and picked up a few tomatoes…they are the end of the season but still delish!
Also, I am trying out my dehydration mode on my new stove… pears…wish me luck!
So from mama to daughter, Minnesota to Montana happy canning & preserving sweet Burb!
xoxo, Mom
I’ve never even heard of tomato pie until now, but it definitely sounds amazing! Thanks for sharing all your yummy-sounding recipes. I had a great show of tomatoes in my garden this year, but now they’re all gone. I’m hoping to plant double next year!
Your recipes look delish!!! I LOVE tomatoes, can eat them like I do apples!! Now if i could only grow a green thumb!!
My daughter Marti is right,I would eat tomatoes every day with every meal if I could. The tomato pie sounds delicious. I am going to save the recipe so that when I have fresh tomatoes, I can try it.
I love tomatos so this post just made my heart smile. Thanks for the recipies. Happy Thanksgiving Weekend! (well here in Canada anyway) Enjoy.
The pie looks DELISH! Happy Friday!
i totally get it.
Wow-tomato pie recipe sounds delicious. Can’t wait to try it!
Oh my god yum!!!
I made your peach butter this year… and pear and pear-blueberry, and plum. I’ve wanted to can for ages, but never had until this year. Soooo good!
I think I see a farmer’s market trip next week. Tomatoes for sure! And we’re getting apples now in MI, and sugar pie pumpkins to bake and freeze for muffins!
Oh yum oh yum oh yum!!!
Hip Mountain Mama appears to have some GREAT products. That pie sounds delicious!
Well, it sounds like you are getting it. Loved visiting with you as always. I think I will never get enough.
Roasting tomatoes is the key to my Best Tomato Sauce Ever. Yep. How can that make it so delicious? SO DELICIOUS.
I had a monster tomato salad the last two nights and HOLY if it wasn’t the best. Canned tomatoes are good, but…
Looking great – so glad you got some tomato donations from your neighbors. The crops around here were hit and miss with the cool summer, so we’ve been swapping around stuff, too.
Oh, your tomato porn is too much for a girl who pulled her plants out OVER A MONTH AGO (as they were frost-blackened and a tad slimy)…I see a very large green house in my future!
So next year, with the bounty of my green-house-grown lovelies, I will be making up some tomato pie, for sure.
Are you heading this way for a campout anytime soon? If so, let me know! We are only about 20 miles from Melrose – would be so fun to meet you and let our girls go wild!
Another great way to store the roasted tomatoes is to pack them tightly into jars and cover with olive oil. The oil is fabulous to use in salad dressing or drizzles and you don’t have to wait to thaw the tomatoes to eat them…
Oh, that sounds SO good.
Did I just suggest this to everyone doing “October: Unprocessed”? Why, yes. Of course I did.
The slow roasted tomatoes~I’m all over that tomorrow. Think I’ll be making your tomato pie this week…Yum! Thanks~I needed some kitchen inspiration right now.
I finally sat down to comment on your hump nuggets, only to find myself laughing at this hilarious (and delish) tomato post. I love tomatoes (totally get the orgasmic reference) and, if my kids were not allergic to dairy (sad sad and sad again), would be making the tomato pie right now, at 10.33 pm. Thanks for making me laugh.
You have me longing for red tomatoes. I spent the entire day canning our heaps of green tomatoes in the form of Salsa Verde and Green Chile Sauce. T’was not the year of the tomato up at our house either.
Though I do still have a few cherry maters left on my plants, I believe tomorrow will be a great day for roasting.
this reminds me of a Greg Brown Song:
peaches in the fall/potatoes in the bin/ supper’s ready everbody come on in/ and we’ll taste a little of the summer/taste a little of the summer cause my gramma she put it all in jars.
I love love love it!
xoxo
Melina
http://www.thewildercoast.com
Thought of you (and Rachel of 6512) today while I selected tomatoes from my local grocer. Locally grown, of course!
Don’t know why but I really love this post.
Feels very you and true.
xo from the Golden State . . .gotsa to get to your etsy shop while the sale continues!
I have canned strawberry jelly for years and don’t know why canning tomatoes intimidates me. Are the ph balances what you have to get right so it won’t make your family sick? I need to read up on this.
I love roasted tomatoes! I use a bit of sugar and basil on mine….delish!
Thanks for the pie recipe, can’t wait to try it!
Roasted a tray of cherry tomatoes today! Thanks for the idea!
My in-laws have a greenhouse full of tomatoes, someone gave them a crazy variety this year… they are cherry sized and ripe, but they are purple-ish… any idea on what type they would be?? We can’t figure it out, but they sure are delicious!
Thanks for roasting tip!
Yay for tomatoes!
Melina: Love that! Thanks.
Amy: I bet they are black cherry tomatoes: http://www.highmowingseeds.com/organic-seeds-black-cherry-tomato.html. Aren’t the oven roasted to die for?!
i found your blog through kelle’s…your girls are absolutely beautiful!! those eyes…oh my goodness! and your new range is making me want to bake something 🙂
http://www.missmaggierae.blogspot.com
Hi – ahhh that row of tomato sauce – that’s just like having money in the bank! Love that image. Lou x
Yum!
I am totally making your tomato pie this week. Looks amazing.
Thanks for putting together all of your recipes… I’ve been in a cooking rut lately & am so happy to be collecting new inspiration.
Love the pic of your beautiful tomato sauces… such a satisfying accomplishment seeing your hard work lined up & ready to infuse a little summer lovin’ throughout the cold winter.
Well done!
Kate
This is so funny. I read this post Saturday morning and then I was making salsa later in the day. As I was sampling some of my chopped tomatoes I moaned – and I totally got what you were talking about. There is nothing like it! I am totally going to try roasting and freezing the tomatoes – that never occurred to me!
Ohh! Thanks, thanks, thanks for the recipies! Yum! Awesome post! Love this blog and all the ideas you inspire me with!
YES! That is totally what they are… I LOVE them!
Yes, oven roasted are to die for… I am doing my second batch today!
So…. I have a surplus of tomatoes and decided to make the slow roasted variety from your post! What a slice of summer, and if you haven’t try the sungold cherry variety! They’re the bomb. I still have 4 huge trays of tomatoes staring me down… I’ve done sauce, and salsa, and slow roasted….. now on to just plain ol crushed.
I make my tomatoes like that too, and then I top them with a little good quality balsamic vinegar. They are divine.
Pie is in the oven right now! I’ve been waiting all year to make this! I’m a bit sad because I forgot the garlic, and I have some fresh from a local farm. I almost stuck it in after an hour of cooking but wimped out. It’s taking forEVER to bake. I’m actually wondering if my oven stopped working for awhile due to a previous thunderstorm. I’m dying for a bite! May not be able to wait either!!!!