June 22, 2018
DJ BBQ’s Tomato Pie
Try this Tomato Pie recipe from the cookbook Fire Food.
I spent my summers in Virginia Beach, where me and my grandaddy would fish in the Atlantic Ocean, and me and my grandma would do fish fries and clam bakes. This tomato pie is the perfect side dish for all the above. It also makes a great main event. My vegetarian friends love it when I cook this — it’s an all-time favorite.
Yield: Serves 2 to 4
- You’ll need a medium ovenproof dish. I use a round cast-iron pan that’s got a bit of depth to it. Grease the dish or pan with the butter and make sure you hit the sides so the pie doesn’t stick to the pan.
- Chuck the cheese, onion and mayonnaise into a large bowl. Add a glug of Worcestershire sauce, the oregano and a pinch of salt and pepper. Take your magic spoon wand and conjure up greatness (mix well).
- Cover the base of the pan with half of the bread cubes. You only want one layer, as there’s another to go. Next, cover the bread with a layer of sliced tomatoes (saving your bestlooking slices for later), slightly overlapping. Season with salt and pepper. Then throw on another layer of bread.
- It’s cheesy time! Using a spatula, cover the bread with half the cheese mix. Now use your school art skills to make a perfect layer of your best tomato slices overlapping gorgeously on top of the cheese mix. Then slather the rest of the cheese mix on top of the tomatoes. Finally, make it rain with spring onion and red chilli slices, and crack a bit more pepper on top.
- Make sure your cooker is at around 190°C (375°F). Place the pie over the heat canyon on the indirect heat. Place the lid on and cook for 25–30 minutes – the lid will help it turn golden on top.