This post was originally posted on John's previous blog site on on August 18th, 2016.
Make sure to head to the farmer’s markets this weekend or next to snag some ripe tomatoes for the end of summer celebrations. With the late spring chill carrying over into the summer, and then a late, dry, warming trend, the growing season for tomatoes has been excellent. Take a look at some of these juicy local tomatoes we’ve spotted at the market in just the last two weeks.
So go wild with salsa, bruschetta, slow-roasted tomatoes for pizza and sauces, salads and maybe even an old fashioned Chesapeake-style Tomato Pie (recipe follows).
And with fall just around the corner, start canning these beauties so you can treasure them year round. (click the link above for some canning tips)
This traditional tomato pie is a fantastic appetizer, or as peculiar as it may sound, dessert. It is a perfect lunch dish with a tossed salad of arugula and mixed greens. You’ll like the contrast of the bitter arugula with the sweetness of the pie. For dessert, top it with a dollop of whipped cream that has been lightly sweetened with maple syrup.
6 ripe tomatoes, peeled and cut into ½-inch slices
½ cup firmly packed brown sugar
Salt and freshly ground black pepper, to taste
Pinch of mace or nutmeg
1 cup dry breadcrumbs
1 tablespoon fresh lemon juice
4 tablespoons (1/2 stick) sweet, unsalted butter
Pastry dough for a single-crust pie
1 egg, beaten with 1 tablespoon water, for glaze
Preheat the oven to 350 degrees F. Butter the bottom of a 9-inch pie pan.
Make a layer of tomato slices in the pie pan and sprinkle with some of the sugar, salt, pepper, mace or nutmeg, and bread crumbs. Continue making layers, ending with breadcrumbs. Sprinkle with lemon juice and dot with butter.
On a lightly floured board roll out the dough to form a top crust, transfer to the pan and flute the edges. Brush the top with egg glaze.
Bake for 30 to 35 minutes, or until nicely browned, and then remove from the oven. The pie is best served warm or at room temperature.