Thursday, September 9, 2010


Dale’s Tomato Pie












You know...Sometimes I wonder if there's any better use for fresh Tomato's, then "Dales Tomato Pie!" The smell while it's baking, and the it's surprisingly mild flavors are enough to drive you crazy! And, you might think it would turn out dry with all the Cheese...But the Olive Oil, and the Juices that come out of the Tomato's during baking, keeps it at just the right moisture levels, and balances the Savory flavors to the Tartness.

The recipe that follows, is just a guide line to this dish. The recipe was given to me in what I like to call, the "Dump" method. Not to much measuring, and explained as..."A sprinkle of this" or, "A bit of that" I have tried to be as accurate as I can remember, as I, myself, cook mostly without measuring.

1- Pie Crust
1- Bulb of Garlic
1/4 Cup of Olive Oil, Plus some additional drizzles if needed
1 1/2 lbs. of Mozzarella Cheese (Shredded)
6- Tbl. of Grated Parmesan Cheese
2- Tbl. of Grated Romano Cheese
1- Tbl. of Salt
2- tsp. of Dried Oregano
2- tsp. of Dried Garlic Powder
1- tsp. of Dried Basil
1- tsp. of Black Pepper
2- Tomato's

Pre-Heat Oven to 400 Degrees. Peel away the outer layers of the Garlic Bulb Skin, leaving the Skins of the individual Cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of Cloves, exposing the individual Cloves of Garlic. Place the Garlic Head in a Baking Pan, or a Muffin Pan work well for this purpose. Drizzle a couple Teaspoons of Olive Oil, and a little Salt over each head, using your Fingers to make sure the Garlic Head is well coated. Cover with Aluminum Foil, and Bake for 30-35 minutes, or until the Cloves feel soft when pressed.

Pre-Heat Oven to 375 degrees. Mold Pie Crust in a Pie Dish, and Prick the Bottom, and the sides with a Fork, to let the Steam out, and some of the Goodness in. Smash the garlic up in the 1/4 Cup of Olive Oil, and Brush, or spread some of the mixture all over the bottom, and sides of the Pie Crust. Dust the Crust with some of the Garlic powder, Salt, and 2- Tbl. of the Grated Parmesan. Layer on 1/4 of the Mozzarella, and then dust with some more Garlic Powder, Salt, Black Pepper, 1- tsp. of the Dried Oregano, and a few Drizzles of the Olive Oil. Cover with another 1/4 of the Mozzarella.

Slice Tomato's about 1/2 inch thick, and place on top of Cheese to form a complete layer. Dust with some Salt, the tsp. of Dried Basil, the 2- Tbl. of Romano Cheese, and the a few drizzles of the Olive Oil. Layer another 1/4 of the Mozzarella on top of that, and dust with more Garlic Powder, Salt, 2- Tbl. of the Grated Parmesan, and the other 1- tsp. of Dried Oregano. Cover with the last 1/4 of the Mozzarella, the remaining 2 Tbl. of Parmesan, Salt, Garlic Powder, and a few Drizzles of the Olive Oil, and bake for 25 min.

Now comes the hard part...You have to now let it sit, and firm up, before you cut it, for 20 min. as the smell drives you Crazy!

Tips & Suggestions;

1) This dish has infinite possibilities, as far as Ingredients. From different Cheeses, to Meats, to Vegetables.

2) I have, in a hurry, just cooked a few Chopped up Garlic Cloves in the Olive Oil, in the microwave. Takes about a Min.

3) With a Salad, this is a great Lunch, or Dinner. Or, it can also be used as an Appetizer.