Tomato Tart | Vivian Howard

by - 31 January

This Tomato Pie recipe has been showing up in my dreams for the past few years since I first saw it shared by chef Vivian Howard @chefandthefon PBS’s A Chef’s Life @achefslife If you can do a google search to watch it for yourself, I certainly would! 👍🏻 This recipe is so delicious, with its long roasted onions and two preparations of tomatoes, infused with basil and spice, and topped with a creamy cheese sauce. You MUST try it for yourself! 

Caramelized Onions 
It’s so worth the time it takes to get these caramelized and browned to perfection. The right temperature and aromatics, give off the most beautiful earthy aroma. Use slow roasted onions in sauces, spreads, tarts and savory pies, like the Tomato Pie from last weekend. The recipes are endless!

3-5 large onions of your choice, thinly sliced, or roughly chopped. 
Heat large sauté pan with 1/2 cup high quality olive oil, add onions and cook on medium low heat, stirring and turning so it doesn’t burn. Cook slowly and turn down heat if it’s browning too quickly. It should take around an hour. By the time they are cooked to perfection, the mixture will have been reduced to almost half of what you started with. I do t season the onions till I add them to the dish I am preparing.  Store in the refrigerator for up to 7-8 days. Or freeze in jelly jars.  


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