Tomato Crostata (photos)

Tomato Crostata

Gris Gris recently asked for Tomato Pie recipes and I realized I have not posted this recipe. I know it is not a tomato pie, but it might come close to what she wanted.

Italian Tomato Crostata is a dish we make during the time when garden grown tomatoes (heavier acid content) are in season.



Here is how I do it:

Need:

1 cup fresh tomatoes, sliced and dried somewhat
1 medium onion
1 Tablespoon Balsamic Vinegar
1 cup Parmesan cheese (not shown)
4 – 6 fresh Basal leaves
1 (14 – 16 inch) pizza crust or pie crust



Seasoned herbal oil for crust:

2 Tablespoons Apple Cider Vinegar
3 Tablespoons Olive Oil
1 Tablespoon Honey
1 teaspoon dried Thyme Leaves (or Oregano, or Basil, or Rosemary)
1/4 teaspoon Salt



Making Seasoned oil for Crust:

Add ingredients to a small sauce pan. Bring to a boil and cook until the apple cider vinegar is reduced slightly and the aroma from the herbs blooms.





Set aside until needed.



Directions for Crostata:

Slice tomatoes and set aside on a paper towel to dry You may use cherry tomatoes, or regular. Garden grown (higher acid tomatoes work best).







Cut onion in rings or strips.



Sauté onions in a Tablespoon of Olive Oil until caramelized slightly.



When caramelized slightly, add 1 Tablespoon Balsamic Vinegar. Continue sauté until the balsamic vinegar has reduced and onions are somewhat dry.





Set up crust (pizza or pie) on a lightly oiled baking sheet or pizza pan. A 14 – 16 inch crust works well.



Place tomatoes on center half of the crust and season with salt.



Place onions over the tomatoes.



Fold the crust over the tomatoes and onions. There will be an opening in the center. If you like, you can add some parmesan cheese before folding the top.



Brush the top of the crust with the herb seasoned oil.



Sprinkle the parmesan cheese over the crust.





Bake at 350 degrees F until top has browned. Add Basil. You may add additional cheese when the Crostata is removed from the oven if desired.



Cut and serve while hot. This one was an accompaniment with Chicken Tetrazzini.





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