Feta tomato pie is more a bread pudding than pie. It that comes out saucy and savory and utterly refreshing on a hot summer day.
Everyone grows tomatoes. Ok, maybe that’s a bit of a generalization, but if people grow anything in the summer, there is usually at least one tomato plant sitting somewhere in a 5-gallon bucket. It’s completely understandable. A summer-time tomato tastes and smells a million times better than the lifeless variety found in the grocery store. A summer-time tomato oozes with the very essence of the season once cut, the warm earthy-floral flavors leaking all over your cutting board and BLT sandwich. A pinch of salt and a twist of pepper and you’ve made my favorite snack for the entire month of July. A summer-time tomato needs little else.
I rejoice the tomato in our garden. Every year I plant between 15-20 plants, usually 3-4 different varieties. Plums for canning, black cherries for salads, and Rutgers and Marglobes for all three. I fight the heat and the bugs and the fungus, just so we can put fresh, summer-time tomatoes on everything in site. We plan sauces, salsas and relishes as well as jars and jars of whole tomatoes to get us through the winter.
We are swimming in tomatoes and we love it.
One of my favorite tomato recipes and maybe one of the most unusual I have seen regarding tomatoes is a tomato pie. Obviously made by some poor housewife with a lot of chickens and a lot of tomatoes in the middle of the summer, tomato pie is more a bread pudding than pie. It that comes out saucy and savory and utterly refreshing on a hot summer day. It can be served warm, cold or room temperature and can be adapted to whatever herbs and cheeses you have on hand. Serve alongside anything green.
- 2 -3 cups homemade croutons recipe follows
- 4 eggs
- 1/2 cup milk
- 1 T chopped fresh basil
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 large or 2 medium ripe tomatoes thinly sliced
- 4 oz. crumbled feta cheese
- Preheat oven to 350. Mix together eggs, milk, basil, and salt and pepper in a bowl.
- In a lightly greased 9-inch pie plate, cover the bottom with croutons. top with tomato slices, then top with cheese.
- Pour the egg mixture over everything, give the pan a little jiggle to make sure there aren’t any air pockets and bake for 30-40 minutes or until eggs are fluffy and set in the middle.
- Let cool for 10 minutes before slicing and eating!
- Preheat oven to 400. Mix oil and seasonings together well.
- Toss bread with oil and spread out in a single layer on a baking sheet. Bake until bread is golden brown and toasted, about 10 minutes.