Cheesy tomato pie

An ongoing project of mine during summer, is canning tomato sauce. As soon as the plants start to yield ripe fruits, I always have more than our family can eat. Thanks to binging on home-grown tomatoes all summer my taste palate is ruined to the extent I can’t swallow any ‘impostor tomatoes’; store bought bags of tomato-water. So, I make sure I can most of the harvest for winter use.
This summer I prepared some jars for tomato pies. I added whole slices in jars with sauce. I don’t like to add a lot of spices or herbs into anything I’m canning, so I can do every pie in a different way.

This tomato ‘pie’ is a savory dish, which would pair well with chicken or pork. It also works as a meal on its own.

I had some store-bought puff pastry lying around, I prepared one sheet in a 23cm round baking tray. Before baking I sprinkled rosemary and sea salt on top of the pastry. I didn’t bake it completely, 10 minutes on a 180°C is enough.

Prepare your onions and garlic. You can cut them however you want. I cut mine into cubes, but slices will look beautiful too. I used a jar of my own canned tomatoes from last summer. If your tomato sauce is a bit runny, you can boil it until you’re happy with it. I cooked it for 10 minutes and used that time to mix in my spices; black pepper, salt, rosemary.
In your pie shell, begin with a layer of onions, rosemary and parmesan, then add the tomatoes, sprinkle more sea salt and rosemary on top. Add the rest of the onions and cheese on top, decorate with some fresh or canned tomato slices if you have any. Bake for 20 min at 160°C.

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Ingredients

• 1 sheet of puff pastry
• 2 large onions
• 4 cloves of garlic
• Dried rosemary
• 1/2 l tomato sauce
• Grated parmesan cheese
• Salt
• Black pepper

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