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Category Archives: will Cook for Food

Tomato Pie

Our neighbor’s garden is overflowing with tomatoes, ripe tomatoes that need to be picked or they will rot. I’d start canning them, but it is REALLY hot outside and we live in a 100 year old house…with no central air conditioning. We do have window units, but not in the kitchen. So the idea of boiling water in my kitchen for an extended period of time is not on my list of things I’d like to do.

I pondered the tomatoes for a little bit, but no matter how hard I stared at them I could not will them to tell me what to do with them. Then I remembered that there was a little bakery I had gone to about two years ago that had a tomato pie as a signature menu item. Why not? I rallied the troops and presented them with several recipes I had found online. This is the one that sounded most appealing to us for the filling, but we wanted it in a pizza crust. I also only used large tomatoes given to us from our neighbor…yellow and red, but cherry tomatoes would have been a lovely addition.

I made Bob’s Red Mill Gluten Free Pizza Crust Mix, 16-Ounce Bags (Pack of 4) for our crust according to package directions. It’s our favorite gluten free pizza crust, but you should use your favorite pizza crust recipe.

I made the filling according to the original recipe.

What you’ll need:

– Pizza dough (homemade or uncooked store bought)
– 1/4 tsp salt
– 2 cloves garlic, minced or pressed
– 2 Tbs finely shredded fresh basil leaves
– 7 or 8 ripe tomatoes, cut in half and sliced
– 1 cup of fine bread crumbs (we used gluten free crumbs)
– 1/2 cup coarsely grated fresh mozzarella
– 1/2 cup coarsely grated pecorino or Asiago cheese

1. Prepare pizza dough according to directions.
2. Preheat oven to 500 degrees F.
3. Brush a pie dish with olive oil and spread the pizza crust into it, and brush the top of the dough with olive oil.

4. Put in the oven for approximately 8 minutes, set aside and leave the oven on, but lower the temp to 400 degrees F.
5. In a separate bowl mix the tomatoes with the salt, pepper, garlic, and basil. Let sit for about 10 minutes.

6. Layer tomatoes, cheese, and bread crumbs in the baked pizza crust. We had enough for 3 layers.

7. Put into the 400 degree oven and bake for about 20 minutes, until everything is browned on top.

8. Eat up!

We enjoyed this, but we decided that in the future we would make mini-pies instead of one regular sized pie. We will also add a slice of provolone cheese on top of the filling for an extra layer of cheesy goodness.


Peach Cobbler Cupcakes

Yesterday we arrived home to a beautiful bag of fresh peaches picked at a local orchard. They are “seconds” that can be purchased at a steep discount because they just don’t cut the “beauty” standards for regular grocery stores, but they taste absolutely divine! What a wonderful gift from our friends! This week my kids also learned about Alabama for their geography lesson…and peaches are one of Alabama’s state foods. Why not end the lesson by making peach cobbler cupcakes!

I found the original recipe at Cupcake Project and then adjusted it a little bit. I doubled the recipe and made it using a combination of King Arthur’s Gluten Free All Purpose Flour and Bob’s Red Mill Almond Meal instead of regular all purpose flour. I also pealed the peaches before roughly chopping them. My kids are not really fans of fruit skin unless it is on a piece of fresh fruit. I’m sure that regular flour and skin on the peaches would taste great, too, though.

My little sous-chefs loved folding in the peaches!

The kids weren’t into frosting, so I didn’t make any for this cupcake. I just sprinkled some brown sugar on top of the finished cupcakes when they were still hot.

The final product was a very moist and fluffy cupcake with a mild peach flavor that was true to the natural flavor of the fruit. It was delicious!

Since I used gluten free flour and almond meal I expected to have to adjust the baking time a little as well, so I set the timer for 20 minutes and toothpick checked every minute. They were done at precisely 23 minutes.

If my kids were more patient, or we were having company these would be an incredible dessert served with fresh peaches and whipped cream or vanilla ice cream.

This is the recipe with my adjustments, but the original can be found here.

Yield: 32 Cupcakes

– 2c. King Arthur Gluten Free All Purpose Baking Flour
– 1c. Bob’s Red Mill Almond Meal
– 2 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1c unsalted butter, room temperature
– 1 1/2 cup brown sugar
– 1/2 cup sugar
– 4 eggs
– 1 cup sour cream
– 2 tsp vanilla extract
– 2 1/2 c peaches, roughly chopped (about 4 medium sized peaches)

1. With a fork, whisk flour, baking powder, and banking soda in a bowl.
2. Beat butter and sugars in a large bowl for 1 minute until light and fluffy.
3 Beat in eggs, sour cream, and vanilla extract until blended.
4. Mix in flour mixture.
5. Fold in peaches.
6. Fill cupcake liners 1/2 full.
7. Bake at 350 degrees F for about 23 minutes or until a toothpick comes out of the cupcake clean.
8. Sprinkle with brown sugar.



Bruschetta was the only appropriate way I felt I could truly show my gratitude to my neighbor after she brought me almost an entire bushel of tomatoes….after all it is her favorite food. She takes favorite to a whole new meaning with her love of this tasty Italian treat…she talks about it often, and lights up when it is even mentioned..and I’ve seen a little drool associated with this.

Soooo…I headed over to The Pioneer Woman and used her delightfully simple recipe to thank my neighbor. Substituting my gifted tomatoes for the grape tomatoes called for.

I absolutely love The Pioneer Woman …along with a good chunk of America…seriously, look at how many dedicated followers she has! Very down to earth….and I have never made a recipe of hers that has not been a huge hit with my picky brood!

So, thank you for helping bring smiles from ear to ear on our little street!

My neighbor gave us some fresh apple butter from a local farm…..I wonder what I can make with that to say thank you. Suggestions?