Due Cellucci Tomato Sauce

09/16/2022

Capturing summer in one little ‘ole pie!

Could tomato pie be as American as apple pie? We sure think so!

SUPER EASY:

1 Frozen pie crust. Let sit out for 5 mins, piercing bottom of crust all over with a fork, and place in 325 degree oven to pre-cook the crust just to a light golden color. Stab any bubbles back if they appear. Take out and cool.

Mix about 1 1/2 cup of whole milk ricotta with shredded sharp cheddar, mozzarella and parm cheese.

Beat two eggs, mix in, add salt n’ pepper.

Chop in fresh herbs and one minced garlic clove. We used oregano, thyme and basil.

Scoop into cooled crust, smooth out. About to 1 1/2“ high or more.

Tomato slices (as many as desired - we used about 4 tomatoes) pre slice the tomatoes, on the thin’ish side, and let them drain on paper towels to absorb some of their liquid. (We did this step first and let them drain while we prepped rest of recipe.)

We layered in tomatoes and brushed each layer with a light amount of olive oil, S & P, and more chopped herbs. Continue this layering combo up to the top of crust edge.

Bake in convection oven at 350 for about 30-40 minutes. Keep an eye to make sure crust doesn’t burn. Turn as needed.

Let cool for a good while and then dig in! We ate the whole pie!!

09/16/2022

Capturing summer in a pie!

Could tomato pie be as American as apple pie? We sure think so! And we can’t get enough of it!

SUPER EASY:

1 Frozen pie crust. Pierce bottom of crust with a fork, all over, and place in 325 degree oven to pre-cook the crust just to a light golden color. Take out and cool.

Whip up 1 1/4 cup ricotta with shredded sharp cheddar, mozzarella and parm cheese.

Beat two eggs, mix in, add salt n’ pepper.

Chop in fresh herbs and one minced garlic clove.

Scoop all into cooled crust, smooth out. About 1 1/2 “ high.

Tomato slices (as many as desired - we used about 4 tomatoes) pre slice the tomatoes on the thin side and let them drain on paper towels to absorb some liquid.

We layered in tomatoes and brushed each layer with a light amount of olive oil, S & P, and chopped herbs. Continue same layering combo to the top.

Bake on convection oven at 350 for about 30-35 minutes. Keep an eye to make sure crust doesn’t burn. Turn as needed.

Let cool for a good while and then dig in!

09/16/2022

09/14/2022

The versatility of tomatoes 🍅 and their sweet flavors always brightens up our day! We love them fresh and warm from the sun or melted and caramelized in a confit! And obv, we love them super saucy too!

Tomato open face done two ways! A confit of cherry sungold tomatoes, cooked with garlic cloves and shallots in a rich olive oil. And fresh, sun-soaked garden tomatoes with Mayo. Both ways eaten on garlic rubbed sourdough toast.

Delicious tomato treats!

09/14/2022

The versatility of tomatoes 🍅 always brightens our day! We love them fresh and sun warm, and we love them confit’ed! And obv, we love them saucy too!

Tomato open face done two ways: confit of cherry tomatoes cooked with garlic cloves and shallots, and fresh sun soaked tomatoes - both on garlic rubbed sourdough toast.

08/29/2022

It’s that last week of summer that really starts to slay us with all the tomato 🍅 love! And we could not have a more simple and delicious way to fully enjoy the rich sweetness of sun ripened tomatoes:

1) take a slice of the best sourdough bread you can find, toast it to perfection.

2) rub a cut piece of garlic all over the hot slice, get it into every cranny! That half clove will dissolve and cook a little as you go.

3) slather on a nice cozy bed of good mayonnaise (divisive, we know!) you’re essentially making an aioli of sorts.

4) slice the juiciest ripe tomato (home grown or purchased, no shame!) and lay it on good!

5) sprinkle with salt and pepper, thyme or tarragon (or whatever herb you love!) Salt really brings out the flavor of tomatoes btw!

6) have someone write up your obit, cuz you just died and went to heaven!

We promise it will be a good way to go!

08/29/2022

It’s that last week of summer that really starts to slay us with all the tomato 🍅 love options, and we could not have a more simple and delicious way to fully take advantage of the rich sweetness of sun ripened tomatoes:

1) take a slice of the best sourdough bread you can find, toast to perfection.

2) rub a cut piece of garlic all over the hot slice, get it into every cranny! That half clove will dissolve and cook a little as you go.

3) slather on a nice cozy bed of good mayonnaise (divisive, we know!) you’re essentially making an aioli of sorts.

4) slice the juiciest ripe tomato (home grown or purchased, no shame!) and lay it on good!

5) sprinkle with salt and pepper, thyme or tarragon (whatever herb you love) Salt really brings out the flavor of tomatoes btw!

6) have someone write up your obit, cuz you just died and went to heaven!

We promise it will be a good way to go!

07/09/2022

Summertime is gazpacho time! And there’s nothing like ice cold Gawd’zpacho on a hot summer day! We mix a jar of our Due Cellucci Arrabbiata sauce (Traditional or Tomato Basil are great too!) with summer tomatoes, tomato or veggie juice, carrots, cucumbers, shallots or red onions, bell peppers, jalapeño, garlic, lemon juice, olive oil, red wine vinegar, Italian herbs and S&P.

Lightly pulse in batches with enough juice or sauce to move things around. We like our gazpacho slightly fine chunky (drinkable from a glass!) Pulse and pour each blender batch into a large mixing bowl, then season with red wine vinegar, olive oil, herbs and s & p to taste. Jar it up and chill! Stores for a week in fridge.

07/09/2022

Summertime is gazpacho time! We mix a jar of our Due Cellucci Arrabbiata sauce (Traditional or Tomato Basil great too!) with summer tomatoes, tomato or veggie juice, carrots, cucumbers, shallots or red onions, bell peppers, jalapeño, garlic, lemon juice, olive oil, red wine vinegar and S&P.

Lightly pulse in batches with enough juice or sauce to move things around. We like a slightly fine chunky gazpacho (drinkable from a glass!) Pulse and pour each blender batch into a large mixing bowl, then season with red wine vinegar, olive oil, and s & p to taste. Jar it up and chill!

07/09/2022