Once I was rising up again in Virginia, summer season was tomato season, normally beginning round July. Right here in Northern California tomatoes are normally prepared for harvest beginning in August. All the pieces is about two weeks late this 12 months, so it is solely lately that we actually began to get fixed ripe ones.

Some years I’ve grown as much as twelve completely different forms of tomatoes, however my favourite is the Black Krim, a tomato that’s form of brown when ripe. Once you reduce into it there are elements that look chartreuse and elements which can be vivid pink, with the remainder the darkish red-brown shade. The flavour is pure tomato…intense, with each tang and sweetness. The biggest ones are slightly smaller than a tennis ball and the smallest a bit greater than a golf ball. This 12 months I grew two from seed. Final 12 months I purchased a seedling, however I feel those I develop from seed do higher.

Sweetie and I principally get pleasure from them as a facet dish/salad, sliced, then anointed with salt, pepper, balsamic vinegar, a drizzle of olive oil and a bathe of recent basil, like within the picture above. I additionally actually like them as a part of a sandwich, my two favorites being grilled tomato and cheddar cheese and the basic bacon-lettuce-tomato on toasted sourdough with good a mayo.

This week I baked a brand new recipe to me, a ham and tomato pie (however forgot to take a photograph!). The recipe contains sautéed purple onions and zucchini items, the sliced tomatoes, ham, cheddar cheese and a milk and egg custard, all baked in a pie shell. Not solely does it style superb, nevertheless it smells heavenly, particularly when it’s nearly totally baked. My solely grievance was that it did weep a bit after cooling. I feel subsequent time I will bake it at a excessive temperature simply lengthy sufficient to agency up the crust, then cut back the warmth to 350 levels F for the final 15-20 minutes in order that the custard has an opportunity to agency up with out an excessive amount of warmth.

I made the pie lengthy sufficient in the past that I’ve needed to search for the recipe I exploit. This is the recipe.

It is a good one.

Ham and Tomato Pie

1 pie crust (I exploit Pillsbury ReadyCrust) in a shallow pie pan, edges turned underneath and crimped, unbaked
1 (8-oz.) bundle diced cooked ham
1/2 yellow onion
1 tablespoon Dijon mustard
1 cup shredded Cheddar cheese
2-3 medium recent tomatoes, sliced thinly and drained on paper towels
2 giant eggs
2/3 cup half and half (I used Silk creamer)
1 tablespoon chopped recent basil
1/8 teaspoon pepper

Preheat oven to 425 levels F.

In a big non-stick skillet over medium warmth, cook dinner the ham and onions till ham has browned and liquid has evaporated, about 5 minutes.

Brush the underside of the pie shell evenly with the Dijon mustard. Sprinkle with half the cheese. Spoon the ham combination over the cheese. High with a fair layer of tomatoes.

In a medium bowl whisk the egg then add the half and half, basil and pepper. Pour excessive of the tomatoes within the pie. End with the second half of the shredded Cheddar cheese.

Bake within the preheated oven for 12 minutes, then cut back the temperature to 350 levels F and bake an addition 20-Half-hour (or extra) till the filling bounces again barely whenever you push with an index finger. The crust and locations on high of the pie must be browned.

Cool quarter-hour on a rack. Serve heat.



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