Tomato and Garlic Pie

Adapted from Bon Appétit

This year, David and I decided to try growing tomatoes at our house in Western Mass. We chose to grow eight plants, not really knowing just how many tomatoes that would be! We’ve been getting an abundance: we’re picking 1-2 quarts of red and sungold cherry tomatoes every single day.

I made this for dinner last night. We ate the leftovers for breakfast! It’s a bit time consuming, but well worth the effort.

Ingredients

  • ~6 cups cherry tomatoes*, sliced in half
  • 3 tablespoons olive oil
  • Salt (~1 teaspoon, divided)
  • Black pepper, ground (~ 1/2 teaspoon, divided)
  • 6-8 garlic cloves
  • 1/2 cup (one stick) of butter
  • 9oz or 10oz box of whole grain crackers
  • 2 eggs
  • 1 1/2 cups Fontina cheese, grated
  • 1/2 cup Parmesan, finely grated
  • 1/2 cup mayonnaise
  • 1 teaspoon of dried thyme (or 1 tablespoon fresh chopped thyme), plus extra for garnishing
  • 1 shallot, sliced thinly

*You could absolutely use a different kind of tomato! The original recipe calls for mixed heirloom tomatoes. Slice them ~1/4″ thick. 

Directions

Preheat oven to 475°F.

  1. Pick tomatoes. Just kidding…well sorta! That’s what we did! :)

  2. Put the tomatoes on a baking sheet or in a pan. Toss them in the 3 tablespoons of olive oil, and some salt and pepper.

  3. Roast the tomatoes for 25-30 minutes.
  4. While the tomatoes are roasting, put the garlic cloves and butter in a saucepan over medium heat. Stir often. The butter will turn golden brown and foam on top in 5-10 minutes–that’s when it’s done.

  5. Strain the butter mixture to separate the garlic.
  6. Dice the garlic and set aside.

  7. When the tomatoes are finished, leave them to cool and reduce oven temperature to 375°F.
  8. In a food processor, grind the crackers with 1/4 teaspoon salt until you are left with fine crumbs.
  9. Add eggs and all but two tablespoons of the garlic butter. Pulse until well combined.
  10. Push the crust into the bottom of a springform pan and 1 1/2″ up the side.
  11. Bake the crust in the 375°F oven until crust starts to change color, around 8-10 minutes. Leave the crust to cool.
  12. Mix the cheeses, mayonnaise, thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, and chopped garlic in a bowl. Stir until well combined.


  13. Using a spatula, spread half of the cheese mixture into the bottom of the crust. Be gentle–you don’t want to break the crust!
  14. Spread half of the tomatoes over the cheese layer, then repeat — add the other half of the cheese, then add the other half of the tomatoes.

  15. Arrange the shallot slices on top of the pie.
  16. Drizzle the remaining 2 tablespoons of garlic butter on top, then garnish with some extra thyme.
  17. Bake until crust is brown and tomatoes are bubbling, around 60-75 minutes.

  18. Leave to cool for at least one hour before serving. It’s delicious both cold and warm!

Vegetable Broth

Ideally, you’d save all the ends of carrots and discarded parts of onions and use those to make vegetable stock. But if, like me, you weren’t thinking about making vegetable broth and have been composting your scraps, you can follow this recipe!

Aside from taste, the great thing about homemade broth is that you can control how much sodium is in it. This recipe is very low sodium, but feel free to add more salt!

I froze a bunch of this broth in mason jars. (If you do this, be sure to let the broth cool to room temperature first and don’t fill the jars completely–it will need room to expand when it freezes.)

Ingredients

  • 4 carrots, roughly chopped (don’t bother peeling)
  • 4 stalks celery, roughly chopped
  • 1 yellow onion, roughly chopped
  • 2 tablespoons olive oil
  • 12 cups water
  • 1 tablespoon whole black peppercorn
  • 2 teaspoons dried thyme
  • 2 teaspoons salt (or more, to taste)
  • 12 cups water

You could also add: bay leaves, tomatoes, greens, mushrooms, leeks, parsley, potatoes, etc. Basically, you want ~3 cups of veggies.

Directions

  1. Put all the vegetables and spices in a large pot. Toss in olive oil, then add water. Bring the water to a boil, then cover and reduce heat to a simmer for 1 hour.
  2. Strain using a fine mesh strainer.
  3. Allow to cool completely before storing.
Aren’t these carrots from our local farm stand, Atlas Farm, just so beautiful?

White Bean Soup

Adapted from Vegetarian: Over 300 Healthy and Wholesome Recipes Chosen From Around the World.

Ingredients

  • Three 15oz cans cannellini beans, drained and rinsed
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 carrot, chopped into small pieces
  • 1 celery rib, chopped into small pieces
  • 2 large tomatoes, chopped
  • 2 cloves garlic, diced
  • 1/2 teaspoon dried thyme
  • 4 cups vegetable broth
  • salt and pepper, to taste

Directions

1) Puree 1/2 of the beans in a food processor, adding water (1 tablespoon at a time) if necessary, until the beans are a smooth puree.

2) In a large pot, combine the oil, onion, carrot, and celery. Stir until the veggies are coated in the oil. Continue cooking, stirring occasionally, until they are soft, but not mushy.

4) Add the tomatoes, garlic, and thyme. Cook for 8-10 minutes, stirring frequently.

5) Pour in the vegetable broth, followed by the beans and the bean puree. When you add the beans, the soup will turn bright white–which was a bit startling to me!–but it goes away. Add salt and pepper to taste.

6) Bring to a boil, then reduce to a simmer and cook for 10-15 minutes.