old-fashioned tomato pie

This week my friend Terry dropped off tomatoes from her garden

so we made this delicious recipe . . .

{photo credit: Southern Living magazine}

Old-Fashioned Tomato Pie

     {Serves 4-6}

Ingredients
1 Pillsbury Pie Crust
2 ¼ pounds assorted tomatoes sliced
coarse salt
freshly ground pepper
1 sweet onion, chopped
2 Tbls olive oil
½ tsp basil
½ tsp oregano
½ tsp celery salt
½ tsp parsley
     (or ½ cup assorted chopped fresh herbs such as chives, parsley, and basil)
3/4 cup freshly grated Gruyère cheese
3/4 cup freshly grated Parmigiano cheese
1/2 cup mayonnaise or salad dressing


Preparation
1. Preheat oven to 425°. Press dough into a 9-inch pie plate. Fold overhanging dough under itself along rim of pie plate. Prick with fork over bottom and sides.
2. Bake at 425° for 20 minutes or until browned. Cool completely on baking sheet on a wire rack.  Reduce oven temperature to 350°.
3. Place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand 10 minutes.
4. Meanwhile, sauté onion and 1/4 tsp each salt and pepper in hot oil in a skillet over medium heat 5 minutes or until onion is tender.
5. Mix herbs together in a small bowl.
6. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in prepared crust.
7. Stir together cheeses and mayonnaise; spread over pie.
8. Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning.

Serve hot, warm, or at room temperature.

Adapted from a recipe in Southern Living Magazine July 2012

Spaghetti Squash with Artichokes

Spaghetti Squash Artichoke Gratin 

Servings: 8 {150 calories} Servings: 6 {190 calories} 

photo credit: kitchenserendipity.com

Ingredients:
2 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup whole milk
2 garlic cloves, smashed and peeled
14 oz artichoke quarters, drained
2 teaspoons chopped sage leaves
5 cups Roasted Spaghetti Squash (see directions below)
Coarse salt and ground pepper
1/2 cup breadcrumbs
4 tablespoons grated Parmesan

Directions:
1. Preheat oven to 375 degrees.

2. In a large pot, melt 2 Tbls butter and then stir in 2 Tbls flour until a paste forms. Gradually add broth, milk, garlic and 1 tsp sage stirring continually. Bring to a low simmer, and cook until thickened, 6+ minutes.

3. Add artichokes and squash to sauce and season with salt and pepper

4. Transfer to a 2-quart shallow baking dish.

5. In a small bowl, combine 1 teaspoon sage, breadcrumbs, and Parmesan. Sprinkle over squash.

6. Bake until top is golden brown and mixture is bubbling at edges, 20 to 25 minutes.

How to Roast Spaghetti Squash in the Microwave

Cut the spaghetti squash lengthwise (remove the stem first)

Scrape out the seeds and fibers using a large spoon.

Take one of the halves and put it cut-side-up in a close-fitting microwave dish. 

You want it to be as stable and as level as possible. 

If it isn't, cut a very thin strip of skin from the bottom.

Pour 1/2 cup water into the hollow of the squash itself (not into the dish), 

then place the other half on top cut-side-down.

Carefully place it in the microwave and cook on full power. 

A large squash will take about 15-20 minutes to cook.

To test for doneness, squeeze the top half gently.

If it's flexible, it's likely to be done. 

Carefully remove the top half to see if the flesh has turned 

a rich, semi-translucent yellow (as opposed to opaque yellow-white)

Drain any remaining water and pull out the strands with a fork.