Tag: Tomato Recipes

Spice Up Summer with This Creole Tomato Pie Recipe

A staple of summer dining in South Louisiana, Creole Tomato Pie is a celebration of peak-season tomatoes, layered with bold Cajun flavors and rich Southern ingredients. With its vibrant colors, juicy textures, and savory depth, this dish brings together the best of Louisiana’s culinary traditions—from fresh seafood and smoked sausage to the herbs and vegetables that define Creole cooking. Whether served warm from the oven or chilled the next day, this tomato pie captures the soul of summer in every bite.

This version, inspired by a recipe featured in Louisiana Cookin’, takes the classic Southern tomato pie and adds a coastal twist: sweet crawfish tails and spicy andouille sausage. It’s all cradled in a golden, flaky pie crust and layered with a medley of cheeses and herbs. The result is a rich, flavorful entrée perfect for brunch, lunch, or a light summer supper.

Ingredients:

Directions:

  1. Begin by preheating your oven to 350°F. Line a rimmed baking sheet with a layer of paper towels. Core the Creole tomatoes and slice them into ¼-inch-thick rounds. Spread the slices on the prepared baking sheet and allow them to drain for about one hour. This step is crucial—it prevents excess moisture from making the pie soggy.
  2. Once the tomatoes have drained, begin assembling the pie. Start by scattering ¼ cup of the Monterey Jack cheese across the bottom of the pre-baked pie shell. Then add a single layer of tomato slices. Lightly brush the tomatoes with olive oil. Over this layer, sprinkle a portion of the torn basil, andouille sausage, crawfish tails, Cheddar, and Parmesan cheeses, along with another ¼ cup of Monterey Jack. Add a few slices of Bermuda onion and season with salt and black pepper.
  3. Continue building the pie in this fashion—layering tomatoes, oil, herbs, meats, cheeses, and onion—until the pie is filled to the top. You’ll typically get two to three full rounds of layering depending on the size of your tomatoes and depth of your pie shell.
  4. Finish the pie by generously topping it with Italian-seasoned bread crumbs, any remaining cheeses, and the rest of the basil. Place the pie on a baking sheet and bake for 1 to 1½ hours, or until the cheese is fully melted, the top is golden brown, and the breadcrumbs are toasted. If the crust edges begin to brown too quickly, cover them loosely with foil during the last 10 to 15 minutes of baking.
  5. Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 30 minutes. This rest period allows the layers to settle and flavors to meld. The pie can be enjoyed warm, at room temperature, or chilled. It also freezes beautifully if you’d like to prepare it in advance for a future gathering.

Creole Tomato Pie is more than just a recipe—it’s a tribute to Louisiana’s unique culinary heritage. With its layers of ripe tomatoes, smoky sausage, succulent crawfish, and rich cheeses, it brings together the heart of Southern hospitality and the bounty of the Gulf Coast. Whether you’re preparing it for a summer gathering or simply savoring the season’s freshest ingredients, this dish promises flavor in every bite and comfort with every slice.

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From Pantry to Plate: Canned Tomatoes Unveiled

Canned tomatoes – a humble pantry staple that often goes unnoticed, yet its potential in the kitchen is boundless. These preserved, ruby-red gems may not have the allure of plump, sun-kissed fresh tomatoes, but they hold a unique place in the culinary world. They are the unsung heroes of countless recipes, from hearty pasta sauces to soul-soothing soups and savory stews. In this recipe blog post from Martha Stewart’s recipe blog, the author unveils 14 mouthwatering dishes that prove canned tomatoes are a kitchen essential, elevating your meals to new heights of flavor and convenience.

  1. Lucinda’s Minestrone: This list kicks off with a hearty and flavor-packed Lucinda’s Minestrone, brimming with vegetables, chickpeas, zucchini, and a secret ingredient – the parmesan cheese rind, which infuses the broth with unparalleled richness.
  2. Creamy Tomato Sauce: Step away from traditional marinara and try our Creamy Tomato Sauce. Cream imparts a luxurious touch to the tomato base, making it a delightful companion for various pastas or homemade potato gnocchi.
  3. Simple Pizza Margherita: Classic never goes out of style with Simple Pizza Margherita. A simple tomato sauce, mozzarella, and your choice of toppings create a timeless crowd-pleaser.
  4. Chicken Bolognese With Tagliatelle: Lighten up Ragu Bolognese with ground chicken and save time without compromising flavor. This pasta dinner is a win-win, showcasing the magic of canned tomatoes.
  5. Sausage and Meat Sauce: Elevate your pasta night with the robust flavors of Sausage and Meat Sauce. Infused with the essence of sausage and rosemary, it’s a crowd-pleaser for any gathering.
  6. All-Purpose Tomato Sauce: Simplicity meets richness in our All-Purpose Tomato Sauce. Canned tomatoes play the leading role, with a final flourish of butter adding a delightful depth of flavor to this versatile sauce.
  7. Quick Cioppino: Seafood lovers, rejoice! Quick Cioppino is a seafood bowl featuring a vibrant tomato broth and a medley of mussels, clams, and white fish.
  8. Sam’s Vegetarian Bean Chili: Crafted from pantry staples like canned tomatoes, beans, and green chiles, Sam’s Vegetarian Bean Chili comes together in just 45 minutes, tasting like it simmered all day.
  9. Vegetable-Bean Soup: Starting off our list is a wholesome Vegetable-Bean Soup that owes its heartiness to canned tomatoes. This versatile recipe can easily adapt to your vegetable preferences, making it the perfect canvas for creativity in the kitchen.
  10. Minestrone With Collard Greens and White Beans: Any day is perfect for a pot of Minestrone. This rendition boasts fiber-rich white beans and iron-packed collard greens for a nourishing, hearty meal.
  11. Three-Ingredient Marinara: Simplicity reigns supreme with Three-Ingredient Marinara. A can of tomatoes blitzed in a food processor and a 15-minute simmer results in a delectable marinara sauce.
  12. Cheesy Butter-Bean Shakshuka: For brunch or a cozy supper, indulge in Cheesy Butter-Bean Shakshuka. Whether you opt for canned plum or cherry tomatoes, this dish is a savory delight that’s sure to please.
  13. Fish Stew With Herbed Toasts: Craving something quick and seafood-inspired? Look no further than our Fish Stew with Herbed Toasts. In just 30 minutes, you’ll have a delightful cod and tomato-based dish ready to impress.
  14. Butterfield Stageline Chili: For a chili with depth, savor the flavors of Butterfield Stageline Chili. With chiles, pork, brisket, and plenty of canned tomatoes, this dish slow-cooks to perfection.

Canned tomatoes are the unsung heroes of the kitchen, providing us with convenience without sacrificing flavor. These 14 recipes have demonstrated the remarkable versatility of canned tomatoes, from savory soups to mouthwatering pasta sauces and comforting stews. So, the next time you reach for that unassuming can, remember that it holds the potential to transform your meal into a culinary masterpiece.

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End of Summer Butter-Basted Steak and Tomato Recipe

End summer the right way: not simply with a meal or a barbeque, but with a feast that demands an audience and a celebration of a season’s passing as you all enjoy a butter-basted steak alongside creamy shishito peppers and juicy tomatoes- thanks to this recipe from SeriousEats.

This recipe utilizes tomatoes at the peak of their season to complete the picturesque appearance and plating of the steak that not only rests atop the garden vegetable, but it allows for the tomatoes beneath to heat up and absorb the meaty, aromatic juices that were basting the steak earlier in the cooking process. The butter-basting pan drippings are spiked with a small amount of sherry vinegar to form a savory dressing that is spooned over the entire dish, sending off the summer in a spectacular fashion.

Ingredients

  • One large rib-eye steak (min 1½ in thick)
  • Kosher Salt
  • Freshly-grounded pepper
  • One pound mixed ripe tomatoes
  • Coarse sea salt (optional)
  • Three tablespoons vegetable/canola oil
  • Four tablespoons unsalted butter
  • One large shallot, peeled, root end trimmed, yet left intact, and quartered lengthwise through root end
  • Two medium garlic cloves, peeled
  • Six sprigs fresh thyme or rosemary (optional)
  • One tablespoon sherry or red wine vinegar
  • One teaspoon fish sauce (optional)
  • One recipe creamed shishito peppers

Directions

Pat your steak dry and season it liberally on all sides, including the oft-overlooked edged with salt, placing it on a wire rack that’s set in a rimmed baking sheet once finished. Have the steak sit, uncovered, for at least 45 minutes and maximum 3 hours.

Once ready to cook the steak, using a sharpened chef’s knife or serrated knife, cut up the tomatoes into an assortment of slices, wedges, and bite-sized pieces, arranging them in a single layer on a serving plate. Then, sprinkle them lightly with coarse sea salt.

In a cast-iron, 10-or12-inch carbon steel, stainless steel skillet, heat your oil over high heat until it’s just beginning to smoke. At this point, carefully add the steak, ensuring to flip it every 20-30 seconds until a golden-brown crust starts to develop after 4 minutes total.

Next, slide the steak to the back of the skillet, and add butter to the front; once the butter is melted and begun foaming, add shallots, garlic, and thyme sprigs. Hold the skillet with your non-dominant hand and tilt the skillet so that the butter pools near the base of the handle. If the butter begins to smoke excessively or the steak begins to burn, reduce heat to medium. Use a large, metal spoon to continuously baste butter and aromatics over the steak, focusing and concentrating on areas where the crust is less browned. Continue to baste the steak as you flip it every 20-30 seconds, until the steak registers at a heat of 120-125°F for medium-rare (1-2 minutes), or 130°F for medium (2-4 minutes).

Then, immediately transfer the steak to your serving platter and let it rest atop the tomatoes for 5 to 10 minutes. Transfer your aromatics and pan juices to a small bowl and stir in vinegar and fish sauce, seasoning to taste with salt and pepper. Set this aside afterward, and as the steak rests, warm creamed shishitos in a small saucepan over medium heat until it’s heated through and then transfer it into a serving bowl. Transfer the steak to a cutting board, and while slicing against the grain, cut it into ½-inch0thick pieces, arranging it again atop the tomatoes. Spoon your brown butter-pan dripping dressing over the steak and tomatoes and serve right away, passing the creamed shishitos at the table.

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