Recipe Box, Ryan’s Italian Tomato Pie
I need to pay attention when people are cooking in my kitchen
“Hey Mom, you’re missing a great blog moment…”
“Whoa, what?!” I gasped, as I grabbed my camera and ran to the kitchen
“Why didn’t you tell me!” click, snap, click, snap
“Oh, that looks so good, what’s in there?
Ricotta, spinach, garlic, tomatoes, a little balsamic drizzle….
Picture me drooling It looks fabulous!
“I put some Parmesan on the top too,” HHjr said
Wowza!
Needless to say, it was scrumptious
Yes, I know, I am really lucky to have handsome men cooking for me 🙂
Super Boy made some Pepper Poppers! Apparently it’s a hot job…..watch out, you will get put to work around my house~
Did you know you can toss the corn in the oven along side another dish and bake it right in the husk?
Bake at 350 for about an hour and you will have perfectly cooked corn. Sometimes I husk it first and put it in a pan covered with foil so I don’t have to deal with husking it when it’s hot…either way it is such a great way to cook corn. Extra bonus is that it stays hot for a while, so it is great for buffets.
Ryan’s Italian Tomato Pie
Ingredients
- 2 large ripe summer tomatoes preferably 1 red and 1 yellow
- 12 oz. ricotta cheese
- 1/2 bag fresh spinach
- 1 egg beaten
- 1 baked pie crust
- balsamic vinegar
- 2 cloves garlic
- salt and pepper
- 2 T olive oil
- 2 oz. grated Parmesan cheese
Instructions
- Saute garlic in olive oil for 2 minutes over medium heat. Remove and mince.
- Add spinach to garlic flavored oil in skillet and cook quickly until it reduces down.
- Mix spinach with ricotta and garlic. Add egg. Season well with salt and pepper and place in baked crust.
- Slice tomatoes and drain on paper towels. Place drained tomatoes on top of ricotta mix and season.
- Drizzle with balsamic vinegar.
- Bake pie for 40 minutes at 350. Remove and top with Parmesan. Return to oven and bake 10 more minutes until pie is set and cheese is golden
We have had lovely yellow tomatoes in the market lately which we have been really been enjoying. Next week I will share a recipe for Red & Yellow Tomato Flatbread that is TDF, you know to die for 🙂
Thanks for stopping by!
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I will be sharing with these fabulous parties and blogs:
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Wow, I’d even eat this for breakfast! Gorgeous tomatoes, nothing that pretty here yet:@)
Oh my Jenna, this is tomato heaven. A perfect hot weather recipe an those tomatoes are gorgeous! How nice you have all those men in the kitchen………
Thanks Emily, the men are handy…
Thanks Emily, yes I am lucky, but sometimes it’s too much traffic!
This would be a hit at my house. Looks beautiful and I sure want to make it.
Oh that tomato pie sounds wonderful Jenna! I love the delizioso take on it with the ricotta, spinach and balsamic drizzle! I never knew that tip about corn in the husk in the oven, I’ll look forward to trying it. Hope those men in your kitchen are cooking this weekend 🙂
It looks delicious, so healthy and easy to make! I’m always looking for new ways to include spinach in our meals and this looks like a great option!
Thanks Rosie
I am so sorry I misspelled your name! Sorry Roxy!
Oh, my! That does look awesome! You are very lucky to have men cooking for you. 🙂
I love every ingredient of this pie, but to tell you the truth I would be happy just to have a big plate of those tomatoes. Delish.
Madonna
I know, me too!
Wow does this look amazing! I found you over at the Treasure Box Tuesday link party. I host Tickle My Tastebuds Tuesday and would love it if you linked up this recipe. I’m sure our party goers would love it as much as I do. Here is the link http://bit.ly/1l4cu0j. Have a wonderful day!!
What a wonderful looking dish. I love the fresh tomatoes on top of the ricotta and spinach mixture. I will have to take off the crust for gluten free, but you know what I think it could be great that way too.
I love this time of the year when we can use our garden fresh tomatoes. This is a wonderful recipe to try with those garden tomatoes! Thanks so much for sharing this awesome recipe with Full Plate Thursday and come back soon!
Miz Helen