discovering a simpiler life

discovering a simpiler life

Monday 24 March 2014

simple but delicious tomato and onion pie and week 13 of the money challenge

We have almost come to stand still with our tomatoes, almost.  There are buckets of green ones that are waiting to be sun kissed, but for now I'm eating them as much as possible.  They really are so unlike the ones you buy from the supermarkets and I'd encourage all of you to plant even just one tomato plant to try the difference for yourself
My nan has always made individual tomato and onion pies to go with her legendary roast dinners.  I've made this pie using the same ingredients but in a bigger pie dish.
For a start you need to slice enough tomatoes, around 3, not too thin, not too thick for the bottom layer.  Finely slice an onion and 5 cloves of garlic and spread them over the tomatoes.  Be generous with your salt and pepper at this stage and then add another layer of tomatoes.  Blitz up any leftover bread you may have.  I've used my no knead bread for this one.  I save all the butts and make breadcrumbs out of them and leave in the freezer for dishes just like this.
Chop your bread into small chunks and blitz with some tomato loving herbs ~ oregano, mint, basil and parsley.

Liberally cover the tomatoes with the breadcrumbs and dot with butter and pop into a 180c oven for approximately 40 minutes.  De-vine!

It's week 13 of the 52 week money challenge if you are playing along :)

Ciao, Jan

4 comments :

  1. They look like really good tomatoes Jan! The perfect start to a great dish! :D

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    Replies
    1. They sure are, I'll be sad when they are all gone :(

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  2. Great recipe Jan. It looks so tasty yet is so simple. What variety of tomatoes did you grow?

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    Replies
    1. Hey Brooke, the tomato varieties are grosse lisse, Italian roma's, apollo and burnley surecrop. We had a bad run with growing seedlings this year so they are all brought from our local nursery. :D

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