Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posts tagged ‘tomato recipes’
Posted: August 9th, 2013

Every year when tomatoes start coming, my thoughts turn to Tomato Basil Pie, my favorite tomato recipe of all time.

Every year when tomatoes start coming, my thoughts turn to my favorite tomato recipe of all time.


I brought in three plum tomatoes the other day, and we’ve eaten our first early girl. We had club sandwiches. I’ve eaten bowls full of cherry tomatoes.
The day I await, though, is the one on which I bring in enough to fill a Tomato Basil Pie.
More than 11 years after I wrote about it in Loaves & Dishes, it’s still my favorite tomato dish in the whole wide world. I want to share it with everyone — and no one.
When it’s fresh out of the oven, I lose all sense of decorum. It’s all I can do not to sink a fork into it right in the pan. Waiting for it to cool and set up, I feel like a kid on Christmas morning, bouncing my butt on the couch and whining until the buzzer goes off. I learned that from my son. Or vice versa. Oh, I don’t know.
Can I be done writing now and go home and make this?

TOMATO BASIL PIE
9-inch prepared pie crust, unbaked
1 1/2 cups shredded mozzarella cheese, divided
5 plum or 4 medium tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/8 teaspoon ground white pepper
Additional basil for garnish

1. Preheat oven to 375 degrees.
2. Unfold the pie crust, and place in a 9-inch quiche or pie plate. Flute the edges or press with fork tines. Pre-bake according to the package directions. Remove from oven and sprinkle with 1/2 cup of the mozzarella cheese. Cool on a wire rack.
3. Cut tomatoes into wedges and drain on paper towels. Arrange the wedges on top of the melted cheese in the baked shell. In a food processor, combine the basil and garlic, processing until coarsely chopped. Sprinkle over the Tomatoes.
4. In a medium mixing bowl, combine the remaining mozzarella cheese, mayonnaise, Parmesan and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top.
5. Bake for 35 to 40 minutes, or until the top is golden and bubbly. Serve warm garnished with basil leaves.
Serves 4 to 8.
– “Three Rivers Renaissance Cookbook IV,

Posted in: Uncategorized
Posted: April 19th, 2013

You'll want to cross the road for the Skillet Chicken With Tomato Cream Sauce.

You’ll want to cross the road to get to Skillet Chicken With Tomato Cream Sauce.


I was just eating creamy tomato soup from Panera and was fondly remembering it when I went looking in my saved recipes for this post. I didn’t have to look farther than Skillet Chicken With Tomato Cream Sauce, which promises simplicity and a crowd-pleasing, regular-rotation-worthy dinner.
I’d bet it’s a version of a classic dish from some cuisine or another, with a fancy French or Italian name, but I’m just going to call it “That Chicken With The Creamy Tomato Sauce.” At least I’ll know what I mean.

SKILLET CHICKEN WITH TOMATO CREAM SAUCE
1/2 medium onion, finely chopped
1 tablespoon olive oil
2 cloves garlic, finely minced
1/2 cup chicken broth
1/4 cup dry white wine or more chicken broth
1 to 2 tablespoons chopped fresh parsley
3/4 cup heavy cream
1 cup fresh shredded Parmesan cheese, about 2 ounces
2 tablespoons tomato paste
4 boneless chicken breasts
Salt and pepper
3 tablespoons flour
2 tablespoons olive oil
1/2 cup chicken broth
8 ounces angel hair pasta or linguine or spaghetti, cooked and drained

1. For sauce, saute the chopped onion in olive oil until softened. Add garlic and cook for 1 minute longer. Stir in 1/2 cup chicken broth, wine, basil, and parsley. Bring to a simmer and simmer for 5 minutes. Add the cream, Parmesan cheese, and tomato paste. Continue cooking until the sauce is hot and cheese has melted.
2. Wash chicken and pat dry. Place between sheets of plastic wrap and gently pound until uniform in thickness. 2. Sprinkle chicken with salt and pepper; coat with the flour. In a large skillet or sauté pan over medium heat, cook the chicken in 2 tablespoons of olive oil for about 3 minutes on each side, or until browned. Add 1/2 cup of chicken broth, cover, and continue cooking for 5 minutes. Add tomato cream sauce, cover, and cook for 4 to 6 minutes longer, until chicken is cooked through. Serve with hot cooked pasta. Serves 4.
– Rich’s Recipe du Jour

BY THE WAY:
Anyone who really wanted the “Time To Cook,” by James Farmer, that I gave away last week can catch up with Farmer on Paula Deen’s “Paula’s Best Dishes” this weekend on the Food Network. It’ll premier Saturday at 9:30 a.m., and repeat Monday at 5 p.m. and April 29 at noon.

Posted in: Uncategorized
Posted: August 7th, 2012

Thanks, Martha Stewart. Now I'm hungry.

Roasted tomatoes in any form are welcome in my gullet anytime.
Add goat cheese, sour cream and mustard, and I start start gazing off into space, distracted and oblivious.
I suppose there are some who would say I’m like that all the time, but they’d be wrong. It’s more like half the time: the half that I spend looking at delicious-looking recipes like this one.
Tomatoes are starting to come on in my garden. I’ve gotten about six smallish ones, and there are dozens and dozens of green ones.
I’ll be out of town for a week here pretty soon, and I’m worried I’ll miss a huge chunk of the harvest. Whatever I get, though, will find its way onto the puff pastry in this recipe. A combined spread of sour cream and dijon mustard, as well as goat cheese and herbs all promise layers and layers of flavor.
Last summer, I wrote about TOMATO COBBLER and it was my favorite Loaves & Dishes recipe of the year.
TOMATO AND GOAT CHEESE TART promises to be just as good.

Posted in: Uncategorized

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