A couple of weeks ago, we made one of our favorite meals.
We have experimented with tomato pie a few different ways. Crust on top only, crust on bottom and top, with brie…
This is probably the best we have made and we make it fairly often! We got the recipe from eMeals (great for gathering hundreds of different ideas) and have tweaked it based on what we have in our fridge.
The side was the always reliable roasted cauliflower with garlic and olive oil. Mmm Mmm.
2 medium onions, coarsely chopped
2 tablespoons olive oil
1½ lb ripe tomatoes
1 teaspoon dried oregano
½ teaspoon salt
2 teaspoons balsamic vinegar
1 cup arugula (or any other greens you have – spinach and kale are great substitutes!)
¾ cup shredded Parmesan cheese
1 refrigerated pie crust
1 large egg
Preheat oven to 400 degrees. Heat oil in Dutch oven over medium heat; saute onions 10 to 15minutes. Cut tomatoes into 2-inch pieces; add tomatoes, oregano, salt and vinegar to skillet. If tomatoes are juicy, add 1 tablespoon flour to mixture if it seems thin. Stir in arugula and cheese. Spoon mixture into a pie plate. Cover with pie crust. Tuck in sides; cut 3 to 4 slits incrust. Bake 25 to 30 minutes or until crust is golden and filling is bubbly. Let stand 5 minutes before serving.