Tag Archives: Tomato

Tomato Pesto Pie

7 Sep

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Now although it may seem like we only eat sweet things in this apartment, there are MANY savory dishes that we’ve been making recently that I had noted for future posts to share with you. However, this particular post features something made yesterday that was just SO darn good, that I had to share it with you all today.

This particular recipe was one I pinned on Pinterest, close to 2 years ago. I thought that it looked gorgeous (which is what caught my eye), but it was also a creative spin on your typical ‘pie’ as well as different type of side dish.

Side dishes are always a spot that I want to experiment with. Of course, we have some fallback staples that are our favorites (my husband LOVES TBM Salad, and we make it at minimum, twice a month), but I am usually looking to try something new and different, even if we’re using the same flavors. As you’ll see, the TBM Salad ingredients are all still present in this dish, just prepared in pie format and with a twist.

We were tasked with bringing a side for a dinner with some friends last night, and knowing we had plethora of tomatoes around the apartment and a pie crust (left from the recently made Sour Cream Apple Pie) – my mind went to this Pinterest pin, from so long ago.

Now, if I made this again I would love to use a few different ingredients – perhaps make some fresh, homemade pesto first, fresh basil and use some light mayo with olive oil (or even greek yogurt).

But that’s for a different time.

And I can tell you, the full-fat and easy version was DELICIOUS. Four of us (and later a fifth who stopped by) devoured the entire pie last night. So whether you choose to lighten this up or not, I think this is a pretty foolproof recipe.

The recipe I used is a tweaked version of what Your Homebased Mom posted for her version, called Tomato Basil Tart.

Ingredients:

  • 1 refrigerated pie crust
  • 1 1/2 cups of shredded Mozzarella
  • 2-3 medium tomatoes, sliced
  • 1 cup of yellow cherry tomatoes (this adds both a pop of color and great flavor to mix in with the larger tomatoes)
  • 1/2 cup of pesto (store-bought OR homemade if you’re fancy and have the time!)
  • 1/2 cup of mayo (I used the full-fat version but you can lighten it up with a lighter mayo version or even mayo with olive oil)
  • 1/2 cup of shredded Parmesan cheese (with extra saved for sprinkling on top)
  • 1/8 tsp white pepper
  • 1 Tbsp of dried basil (or chopped fresh basil, if you have some on hand!)

How to Make:

Similar to the apple pie I posted about yesterday, you start this guy off by baking the refrigerated pie using the instructions on its box – make sure to use the 1 pie crust, filled pie version.

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While it’s baking, shred your mozzarella cheese (and sneak some…because you can). You want this to be all ready when the pie crust comes out!

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Now, instead of letting the pie crust cool before we use it, you’re going to pile the mozzarella inside. I used all 1 1/2 cups and then spread it out so the bottom was all covered. The pie crust’s temperature will start to get the cheese all melty and wonderful.

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While that’s melting and looking tasty, slice and chop up your tomatoes. We were excited to use a mix of medium tomatoes and some yellow cherry tomatoes (Luke and I really have a thing for cherry tomatoes), not only to use up all the tomatoes we had, but it adds two great colors to the dish AND slightly different flavors. I sliced up about 2.5 medium red tomatoes and then chopped about a cup of yellow cherry tomatoes, halving them.

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Now, before the tomatoes go in, spoon out your pesto on top of the mozzarella. Spread it evenly across, and then it’s time to layer on the ‘maters! Layer as evenly as you can, so no matter what slice anyone gets, there’s a great mix of red and yellow tomatoes.

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It sure does look great, doesn’t it?!

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But we’re not done!

Now, mix up your mayo, parmesan cheese (which I bought already shredded) and the white pepper. The white pepper gives just a hint of zip, which mixes so well with the rest of the flavors of the pie.

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Once the creamy mixture is ready, spread this as evenly as you can on top of the tomato layer.

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Then, pop the pie into a 375 degree oven for 35 minutes! When there’s about 10 minutes to go, I pulled the pie out and sprinkled the whole thing with a little extra parmesan cheese. Just because.

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Once it’s all done, pull it out and let it cool, sprinkling the top with dried basil.

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Looks SO good!

Slice this up warm for family and friends, cutting it just like a normal pie. The slices may not all look perfect on a plate, but let me tell you the tomato juices, the creamy tang of the mayo and white pepper, the savory pesto and the flaky pie crust make this a side dish that you’ll want to DEFINITELY make a fallback favorite.

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Tomato, Basil & Mozzarella “TBM” Salad

12 Aug

Now, I’m not fully sure “TBM” is a real name for a salad. To be honest, it reminds me of “TPM” from Hoover Elementary. (Time…Place…Manner. Duh. Completely unrelated. Sorry.)

TBM = Tomato…Basil…Mozzarella. The main ingredients in a reasonably simple salad that I never thought about making before I stumbled upon the recipe here. Just another fantastic food blog that I’ve added to my reading library. You should too – Savory Sweet Life. Look it up. (Or click the link.)

This is a GREAT summer salad but it could also be enjoyed in our other three seasons. Fresh basil is the key.

Trust me.

Ingredients:

  • 1 pint cherry tomatoes, halved (I like a mix of red and yellow – more colorful.)
  • 8 ounces fresh “mini” mozzarella pearls (These work better and are much prettier next to the cherry tomatoes.)
  • 4 tablespoons olive oil
  • 18 basil leaves, chopped (Go fresh!)
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground pepper

How to Make:

This is a hard recipe. Roll up your sleeves. Put on a sweatband. Whatever revs you up.

Ok, ok you caught me. This is probably the easiest recipe on the planet. And you know I don’t exaggerate. Ever.

(Only sometimes.)

Chop the tomatoes….

 

Toss ’em in a bowl…

Drain the mozzarella pearls…maybe eat a few, just to test them out. Then throw ’em in the bowl too…

Roll your basil leaves into a long cylinder…

slice it up…


…throw it in your bowl.

Pour in the olive oil…

Sprinkle in the S&P…

 

Mix it all up.

Drum roll………………………..(it’s a long roll)……

You’re done!

Painless.

This truly is the simplest salad ever but it looks gorgeous and it goes with just about any main dish you can imagine. It’s even a great snack if you’re looking for a little something that falls more in the healthy category and it’s not quite meal time.

Had it with some steak and grilled corn recently. Highly recommend.

I hope you give this one a go – and please let me know if/when you do! I always love your comments and likes if there’s a recipe/post you really enjoy!

Pico de Gallo

20 May

This is an extremely easy and tasty recipe to make as an appetizer or snack. I’ve made this many times myself and realized it would a great one to share on the blog.

While visiting my brother Doug and my SIL Laura in Chicago, we had this to munch on while enjoying the blackberry margaritas as we created the remainder of dinner.

If you’re a guacamole person instead of a pico de gallo person, all you have to do is add some avocado and perhaps a little additional lime juice to this pico de gallo and POOF – enter the world’s best guacamole. Ok, maybe it’s not THE best, but it’s pretty darn close.

This is a recipe from my bff – Ree, the Pioneer Woman. That wondrous lady has so many easy and delicious recipes that I make quite a bit. What a genius she is.

Ingredients:

  • 5 whole Roma tomatoes
  • 1/2 of a large white onion
  • 3 whole jalapeño peppers
  • a hearty bunch of cilantro (or for you weirdos out there who think cilantro tastes like soap…you can leave this out. But this MAKES it true pico de gallo. In my opinion. But we don’t want anyone thinking this recipe tastes like soap. So if you’re anti-cilantro…you’re weird…but you can leave it out. And we’ll still like you. Maybe. )
  • Lime Juice (fresh or bottled…whatever is on hand)
  • Salt To Taste

How to Make:

Depending on the ratio you’d like of tomatoes to onions, you can play around with how much you’d really like to use. We made slightly less than the full recipe version Ree created with the ingredient quantities above…with three tomatoes, just under 1/2 of the onion (I like onion, what can I say) and one big and one small jalapeño.

But the best part of this recipe is, all you must do is dice. Dice your little heart out. Well, don’t dice the lime juice or salt, but everything else. Once your dicing is complete, toss everything together in your serving bowl of choice. Sprinkle in the amount of lime juice that you’d like and the same with the salt.

Find some thick and delicious tortilla chips to dip – we used a really thick corn variety from a local Chicago spot. It was perfectly salty and a great compliment to the spice, lime and salt in the pico.

If you need something a little salty, with a good amount of veggies and want something most everyone will dig into and devour quickly – this is the perfect dish.

Grab a chip and dig in!

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