Roasted and Fresh Tomato Pie

Deep Run Roots

There's are a lot of steps in this, including preparing the tomatoes two different ways. Does that make a difference?

The crust video is available here: https://youtu.be/HiacG6zt_Xo

Recipe here: http://www.achefslifeseries.com/recipes/15

Captions

[00:04]: hi and welcome to cooking the books with
[00:07]: Heather today we're going to be working
[00:09]: out of the deep run roots cookbook which
[00:10]: a lot of our recipes have come from
[00:12]: lately and we're going to be making the
[00:15]: roasted and fresh tomato pie okay
[00:19]: while my pie crust is coming up to
[00:22]: temperature since I have some time now
[00:25]: I'm gonna go ahead and slice up the
[00:27]: onions we are supposed to julienne these
[00:36]: with the grain let me get these filled
[00:42]: my absolute least favorite thing to deal
[00:47]: with in the kitchen is onion and garlic
[00:49]: skin it sticks to everything it's the
[00:53]: liquid in your in the onions and the
[00:55]: garlic makes it stick to your hands it's
[00:58]: just impossible it's all over the floor
[01:00]: I hate it so much anyway so we're
[01:04]: supposed to julienne these cut them
[01:06]: really really thinly with the grain
[01:08]: which means this way so that's what I'm
[01:13]: going to do I've got those all done but
[01:22]: since I have this little piece left I'm
[01:25]: gonna have to go through all of these
[01:26]: and just sort of make sure I just don't
[01:29]: like having that full piece of looks
[01:33]: like onion skin from the middle in all
[01:35]: mine in my dish so I'm just going to try
[01:41]: to try to pick that out so I finished
[01:44]: picking through all the onions and I
[01:46]: cleaned up a little bit getting ready to
[01:48]: chop up my tomatoes but I just want to
[01:51]: show you these are the sliced up onions
[01:53]: and what we're gonna do now is
[01:55]: caramelize them
[01:57]: not going to really show you that
[01:58]: because we have a lot of other things
[01:59]: we're supposed to be doing in the
[02:00]: meantime and they take a long time but
[02:04]: what I'm gonna do is put a little bit of
[02:06]: butter in the pan as per the recipe and
[02:09]: then cook the tomatoes on medium low for
[02:13]: about 40 minutes and we're going for
[02:15]: caramelized and that takes way longer
[02:18]: than most people tell you on these
[02:20]: cooking shows or in recipes because I
[02:23]: think it's just a little too it would be
[02:27]: too intimidating if most people tell you
[02:29]: it takes 40 minutes but it really takes
[02:30]: like at least 40 minutes so especially
[02:33]: if you do it low and slow so that's what
[02:36]: we're doing now for this recipe we need
[02:39]: to cut our tomatoes into a half-inch
[02:41]: dice now this is how I'm gonna do it
[02:46]: he also she does not call for them being
[02:50]: peeled so I'm not gonna do that I am
[02:53]: gonna cut them in half and cut out the
[02:56]: the core the top where it sort of thick
[03:01]: and a little yucky and not really right
[03:04]: we are also doing different things so
[03:08]: half of them are going to be roasted in
[03:09]: the oven and half of them are going to
[03:11]: be fresh and like salted and drained a
[03:14]: bit I'm gonna be a little picky about
[03:16]: which half of my my tomatoes are roasted
[03:22]: and which half are not because I sent my
[03:24]: assistant to get the tomatoes and not
[03:27]: all of them are perfectly ripe so I'm
[03:31]: going to make sure that the ones that
[03:32]: are not really all that ripe right now
[03:35]: are going to be roasted to sort of
[03:37]: concentrate their flavor so that's why I
[03:40]: have two bolts here so the ones that are
[03:42]: a little less ripe I'm going to put in
[03:45]: the roasting roasting group and the ones
[03:49]: that are a little bit more ripe I'm
[03:50]: gonna leave in the fresh group so what
[03:53]: I'm gonna do is go ahead and slice these
[03:55]: up into half-inch dice
[04:02]: [Applause]
[04:15]: and a good tip is if you have a problem
[04:19]: with your knife getting through the skin
[04:20]: which often happens if you have a
[04:22]: serrated knife those work better but I
[04:25]: might switch we'll see
[04:31]: I'm done chopping my Tomatoes you see
[04:33]: these ones are much redder these are the
[04:35]: ones that I'm going to salt and drain
[04:37]: and leave fresh these ones are a little
[04:40]: more orange a little less ripe so we're
[04:42]: going to go ahead and roast these I've
[04:45]: just taken the pie crust out of the oven
[04:47]: and there's really not a lot to see the
[04:49]: edges do look a little Brown hard to
[04:51]: show you guys but we'll see it when
[04:53]: we're ready to put everything together
[04:54]: now I'm getting my tomatoes ready to
[04:58]: roast my onions are done they're they're
[05:03]: looking kind of dry but they're
[05:05]: definitely caramelized and not burned so
[05:08]: with everything all the fluid liquid and
[05:11]: everything else in the tomatoes it'll be
[05:12]: fine
[05:14]: so I'm gonna add some salt to these
[05:18]: tomatoes these are the tomatoes that
[05:20]: that were not quite so right I've got
[05:24]: some thyme fresh picked off the stem
[05:28]: time and then we add some olive oil
[05:43]: all right I'm just gonna toss this
[05:47]: together
[05:51]: and then you spread it out on the sheet
[05:55]: pan as much as you can and I've turned
[05:59]: the oven down to 375 and we're going to
[06:03]: roast these for 20 to 30 minutes so I'm
[06:08]: going to spread these out go ahead I've
[06:16]: been sitting for a while so they've let
[06:17]: loose a bit of juice
[06:19]: this isn't fully covered with parchment
[06:22]: but it's just to help me clean it up
[06:24]: later it won't be quite so bad so
[06:33]: there we go mostly sort of spread out as
[06:38]: much as I can I'm gonna get missed a
[06:42]: couple I'm gonna get this in the oven
[06:45]: and then we're gonna check those at 20
[06:59]: minutes so we've got the rest of our
[07:01]: Tomatoes the ones that were more ripe
[07:03]: we're going to add some sugar just a
[07:11]: little bit of sugar same amount of salt
[07:16]: and then we're gonna toss this together
[07:21]: and we're gonna let these drain in my
[07:23]: sink in a colander for at least 30
[07:27]: minutes we're just gonna let those drain
[07:29]: and basically until we're ready for
[07:32]: everything these have already given off
[07:35]: a lot of liquid you could save that if
[07:37]: you want and use it for vinaigrettes and
[07:42]: things like that I'm probably not going
[07:44]: to I'm just gonna let it drain into the
[07:45]: sink but you could put a bowl bowl under
[07:47]: the colander and save it um I'm gonna
[07:50]: keep this bowl because we're gonna have
[07:52]: to and not gonna bother really washing
[07:54]: it we're gonna have to mix everything up
[07:56]: together the roasted tomatoes the fresh
[07:58]: tomatoes and few other things before we
[08:01]: put it into the pie crust so I'm just
[08:03]: going to keep this over here I'm gonna
[08:04]: clean up and then you guys don't need to
[08:08]: watch me and grate some cheese I'm gonna
[08:09]: grate some cheese and measure out some
[08:11]: other ingredients that we're gonna need
[08:12]: once everything is done put it all
[08:14]: together and we'll be back once we're
[08:17]: ready to put everything together okay
[08:19]: tomatoes are done roasting I'm assuming
[08:23]: my tomatoes are done draining my pie of
[08:26]: taking the beans out of those my onions
[08:30]: are caramelized and ever I got them in
[08:33]: my bowl here and we already finally to
[08:37]: put everything together so I'm gonna be
[08:40]: sort of grabbing things from around the
[08:41]: kitchen
[08:41]: because I didn't all fit here but so
[08:44]: I've got my onions in the bowl already
[08:47]: and they get my originators have been
[08:51]: sitting for a little bit since I took
[08:53]: them out of the oven just because life
[08:54]: happens
[08:55]: honestly I roasted those for about 40
[09:03]: minutes at least probably and I did turn
[09:07]: on the convection for a little while
[09:08]: because they were still very wet at the
[09:10]: end of 20 minutes so not the whole time
[09:14]: but for a little while I did innovation
[09:16]: I think those are good so we've got our
[09:19]: roasted tomatoes and now I'm gonna put
[09:25]: my I'm gonna get my fresh tomatoes shook
[09:29]: out as much of the liquid as I could but
[09:32]: then it would still kind of drippy so
[09:34]: put these in here
[09:38]: [Music]
[09:45]: and then we have some pepper I think
[09:53]: it's in terms of the pepper mill and
[09:57]: then we have a third of a cup of packed
[10:02]: basil leaves she does not say to do
[10:05]: anything with these so I did not tear
[10:07]: them up did not do anything but take
[10:09]: them off of the stems some are tiny some
[10:12]: are big must be how it works out
[10:15]: and then just dry it off a little bit
[10:21]: got a little juice meadow juice on it
[10:24]: it's the remaining salt and remaining
[10:26]: sugar so I had to do some math uh-huh
[10:29]: so I've got some salt sugar think that
[10:43]: is it so we just stir this together get
[10:46]: it all mixed up
[10:51]: and then we spoon it into our pie crust
[11:05]: so one two it all in here try to make
[11:15]: sure the basil gets distributed
[11:26]: and if I just want to push it into the
[11:29]: edges
[11:30]: [Music]
[11:39]: okay
[11:41]: I'm trippin
[11:45]: so that is it for the filling part but
[11:49]: there's a topping we have to do now for
[11:57]: our topping we have equal amounts of
[12:00]: Parmesan fontina and parmesan grated I
[12:05]: did measures and they are relatively
[12:07]: close to they're pretty close I tend to
[12:10]: overdo it on cheese so I'm trying not to
[12:12]: do that this time
[12:14]: and we've got some Mayo and we're going
[12:19]: to just mix this up together and it goes
[12:25]: right on top of the pie
[12:37]: and I am I did not make my own Mayo for
[12:41]: this suit was not requested that I make
[12:43]: my own Mayo for this so I am using dukes
[12:46]: which is what my family generalizes or
[12:49]: most things so we have our PI and we're
[12:55]: going to try to spread this I probably
[12:59]: should have done dots around the edges
[13:02]: but that's alright I try to spread this
[13:07]: around the top it may not cover the
[13:11]: whole thing hers had a picture the
[13:15]: picture had it not quite to the edges so
[13:17]: I'm not concerned that this is not
[13:20]: covering the whole pie don't think I did
[13:26]: anything wrong there now this goes back
[13:30]: into the oven for 30 minutes same
[13:34]: temperature that we roasted the tomatoes
[13:36]: at so 30 minutes we'll be back
[13:47]: on this episode of cooking the books
[13:50]: with Heather we made the roasted and
[13:52]: fresh tomato pie from the deep brown
[13:56]: roots cookbook by Vivian Howard and I
[14:02]: have to say this one seemed like it took
[14:06]: forever because first we had to start
[14:10]: last night and do the the crust to get
[14:14]: the crust together and then there are a
[14:17]: lot of extra steps so like
[14:18]: time-consuming steps like bringing the
[14:20]: crust up to room temperature and
[14:24]: roasting the tomatoes and blind baking
[14:27]: the crust and draining that the other
[14:32]: half of the tomatoes and I felt like I
[14:36]: was cooking this recipe a holiday and
[14:40]: really it was probably from the time we
[14:44]: started today until it was out of the
[14:46]: oven was probably at least four hours
[14:51]: now we weren't trying to cram things in
[14:54]: as quickly as possible and all that but
[14:56]: it just took some time making a crust is
[15:02]: not my favorite thing the crust did turn
[15:04]: out fine it was not it was not as tough
[15:07]: as I expected it might be given that I
[15:09]: had to work in some extra water in it
[15:11]: this morning but it was it was you know
[15:17]: it's always making making a pie crust it
[15:20]: always feels like a lot of work to me
[15:22]: and I feel a little bit lied to because
[15:25]: this crust in this picture this is a
[15:30]: store-bought crust I don't know anybody
[15:33]: who makes a homemade crust and gets the
[15:35]: edge on it like this
[15:39]: I could be wrong but I'm fairly certain
[15:42]: that the picture at least is a
[15:44]: store-bought crust so that would be a
[15:48]: way to make it a little bit simpler it
[15:52]: did require the crust called for a stand
[15:58]: mixer but you know you can get away with
[16:03]: making a pie crust another way if you
[16:06]: don't have one of those or you can use a
[16:09]: store-bought crust there they're fine in
[16:12]: my opinion but the results the the pod
[16:20]: was really really good it turned out
[16:24]: pretty much exactly like the picture it
[16:28]: tasted delicious the salt content was
[16:31]: good even with our tomatoes that were
[16:33]: less than ripe less than perfect
[16:36]: tomatoes still it was it was delicious
[16:40]: I very much enjoyed it
[16:43]: my husband loved it the kids didn't love
[16:49]: it but didn't hate it they ate it they
[16:53]: don't like any tomato pie though so it's
[16:56]: fine even my son who loves Tomatoes
[16:59]: didn't want to eat all of it I think it
[17:01]: was probably the basil for some reason
[17:05]: they don't like that but I would I would
[17:10]: make it again I might cut a few corners
[17:13]: though but anyway
[17:16]: I hope you enjoyed this episode of
[17:18]: cooking the books with Heather if you
[17:21]: did please hit the like and subscribe
[17:23]: buttons if you have it and come back
[17:27]: next week and we'll have another recipe
[17:29]: for you
[17:30]: [Music]