As soon as the first tomato blossom turns into a tiny green orb, people start calling Chef & the Farmer to find out if tomato pie is on the menu. In a restaurant where we sell more big hunks of meat than I'd like to admit, tomato pie outsells everything all summer. If you have access to two different colors of tomatoes, combine them here—one for the roasted portion and another for the fresh. It's a nice visual touch.
This tomato pie filling recipe is recommended for Vivian Howard's Roasted and Fresh Tomato Pie, but can be used to fill any tomato pie recipe as desired.
Featured in: Return to Deep Run
- 3 1⁄2 lb. vine-ripe tomatoes (about 12), cored, seeded, and cut into 1/2-inch dice, divided
- 2 tsp. salt, divided
- 1 tsp. granulated sugar, divided
- 1 tbsp. butter
- 1 large yellow onion, thinly sliced with the grain
- 1 tsp. picked thyme
- 2 tbsp. extra-virgin olive oil
- 1⁄4 tsp. freshly ground black pepper
- 1⁄3 cup packed whole basil leaves