#cookng

[dreveel]

Star Pastine; {Credit}

[alex51324]

A Fun, Easy, and Seasonal Recipe: Tomato Pie

If you live in a similar kind of climate to me (northeastern US), then right now (August) is a fantastic time to make a tomato pie. Here's the one I made for tonight's dinner, with the filling all set up and ready for the top "crust":

The filling is tomatoes (I used a mix of red and yellow), scallions, fresh basil (mixed green and purple) and this time I added a bit of sweet corn. All of this is placed in a premade pie shell. (Feel free to use a homemade one, but the frozen crust is what makes it easy.)

Here it is with the top "crust":

The top "crust" is just shredded cheese mixed with mayonnaise to bind it together.

Here it is all done:

Instructions:

You only want to make this if you have access to really good tomatoes--homegrown or locally-grown ones, that smell nice and tomatoey and have a deep color when you cut into them. I used two big ones, each about the size of a baby's head--you want around three cups, after chopping and draining.

A while before you want to bake your pie, chop up your tomatoes and put them in a colander. (Make sure you have a bowl under the colander.) Sprinkle with salt and give them a stir, then let them sit. Stir every now and then. (You my also want to pour the liquid out of the bowl while you're at it, depending on how your colander sits in your bowl.)

I'd say let them sit at least an hour; more is fine too. You want to get as much excess liquid out as you can; otherwise your pie will be too wet.

Meanwhile, slice up your scallions--I used two, but you can adjust according to how much you like scallions. (Regular onion will also work, if you don't have scallions--just chop it up small.)

If your tomato supplier has fresh basil, it's worth it to get a big handful of that. Wash and dry it, then pick the leaves off the stems. Stack the big leaves and cut them into ribbons with (clean!) scissors. (The fresh basil is really nice in this, but dried will work. You could even go with an Italian seasoning mix, if that's what you have--the tomatoes are the star of the show here; they're the only thing you need to be picky about.)

Sweet corn is optional--today was the first time I've tried it in this dish--but it's good! I used 1 largish ear of corn; just shuck it and cut the kernels off with a knife. (If you have leftover corn-on-the-cob that's already cooked, that would probably be fine, too.)

Once the tomatoes have drained, mix in the corn kernels if you're using them. (I stirred mine in right there in the colander.)

Put the tomatoes (and corn, if you're using it) into the pie crust. I used a store-brand frozen one, the kind that comes in its own foil pan, which makes cleanup very easy.

Sprinkle the scallions (or onions) and basil on top. Shake on a little black pepper, too, if you want.

Now for the top crust! You want about two cups of shredded cheese (the pre-shredded in the bag is fine for this recipe) and 3/4 of a cup of mayonnaise. The cookbook I went off of says 1 cup cheddar, 1 cup mozzarella, and 2 tablespoons of parmesan--but you don't have to stick to that; adjust it to what cheeses you like/have on hand. This time I just used a bag of Aldi brand "Italian Blend," which is mozzarella, parmesan, and Provelone.

Just stir together the cheese and mayo in a bowl until the consistency is even, then spread it on top of your pie filling.

Pop it in the oven for 30 minutes at 350 F, and you're done! The pie is fantastic straight out of the oven, but it reheats OK, too.

[spicer-sister]

Apartment cooking with Spicer. truffle mushroom mac and cheese with spinach with a hint of garlic! just maybe next time some mushrooms will do.

[obsob]

new prints!!!!!!! link :3

[artheresy]

I’m already cooking up a rant bout Dan Heng’s perception of Dan Feng and how its shaped by the Preceptors and the structure feeling to me as if its purposefully being set up for a big reveal later for Dan Heng that WOAAHH I was so wrong about Dan Feng, they lied to me, which ofc will lead him and us as the players (minus those who have already been obsessed over the lore and are ahead of the game) to have suspicions of Preceptors as well as likely the Ten Lords Commission and all ahahahahhahahahha

I need someone to stop me I am going to go AHH

No because this is literally… AHHH okay see I was so hmm about the framing of Dan Feng in this given the leaks but it makes sense when I thought about it because Dan Heng!! Isn’t a reliable narrator!! Certainly not about Dan Feng or his history so ofc he is going to have such a skewed view of him to make the audience follow his perception only for an eventual reveal after they’ve dragged out and milked out more of the Xianzhou lore bc ofc they would drag out the story a bit to build and make people piece together before the reveal and because it makes them the most mone- I mean aha

Anyways

GUYS I PROMISE IM NOT CRAZY HEAR ME OUT!!! THIS IS ALL AN EVENTUAL SET UP, THATS WHY THEYRE ALSO GATEKEEPING THE SIN!!

And yknow what even further, I bet that reveal will eventually relate to the relic lore line about savouring all the resentment until the bottle is empty, I BET YOU (<- words of a crazy person probably)

[pvashishth]

Tonight, follow along and open the kitchen together for the first time with the Cooking Crush people who will make you fall in love! See you then.

“Cooking Crush, how is the food, doctor?” every Sunday at 8:30 p.m. on GMM25. Watch reruns in Uncut on WeTV at 10:30 p.m.

#CookingCrushSeries

#GMMTV

[midoribai]

look at this fucken apron nishi. god why is the image so big

yea ?

[phantomtrax]

the one thing I've learned about music production is you gotta put some reverb on that saucy Thang

[kucka-g]

the Freaks and Geeks costume departament was cookng

[ceratatata]

I AM COOKING PEOPLE

I. AM. COOKNG

[alexcaninnit]

yall im cookng with this new update

[ancicntforged]

"Wait, I have a brilliant idea! I've never tried cookng with the Authority of Finality!" The flames were purple, so obviously it should cook much better.

Moments later...

[blackwoolncrown]

black ppl will clean down an entire sink, counter, backsplash and faucet w bleach after cookng and y'all don't wash your ankles pls don't fix your mouths to 'warn' us about anything cleanliness related when y'alls ancestors made ours clean up after them.

[kaeyx]

Hold on you were kinda cookng with the idea of a!beastzai eating d!odas cum out of you

Of course I was I never flop

[spleen9000]

very sad that until recently no one told me you're not supposed to add any fat to the pan you're cookng mushrpoms in until after they're nice and browned

[pvashishth]

Just being with the cook It's like having a rest! Wow, they were flirting like this, how could they miss it? See you in #CookingCrushSeries EP.6 tonight!

"Cooking Crush, how's the food, doctor?" Every Sunday at 8:30 p.m. on channel GMM25. Watch reruns in Uncut on WeTV at 10:30 p.m.

#GMMTV

“When I get to see Tuk, it's like time to relax.