Thursday, July 19, 2012

Yummy way to use up all those tomatoes

I used fresh basil and a bunch of my mid-size mystery fresh tomatoes from the garden, plus some stuff from the fridge and freezer. This is a majorly oversimplified, healthy version of this smittenkitchen recipe. An experiment in adapting that worked! (not always the case around here)
Lazy tomato and corn pie
1 Frozen pie crust
2 ears fresh corn
~2 strawberry baskets worth of tomatoes chopped
1/4 to 1/2 cup creme fraiche (but sour cream or mayo would work)
Juice from 1/6 lemon
1/2 cup parmesan cheese (grated cheddar would work)
1 T chopped fresh basil (more would be good)
Salt and pepper

Start by precooking the crust for ~15 min (and/or follow package instructions). Sprinkle part of the parmesan on it. Cut the corn off the cob, then mix with the creme fraiche, lemon juice, basil, salt and pepper. Layer 1/2 of the tomatoes on the crust, then pile on all the the corn/creme mixture, cover with the rest of the parmesan cheese, then the rest of the tomatoes. Bake for ~30 min at 400F. Enjoy!

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