Brazil

Tomato

Onion

Green Scent (optional)

Vegetable oil

Rice (or wheat) flour

Water

Salt and seasonings to taste*

Apple Cider Vinegar (or Alcohol)

Yeast

Tomato pie

Comece pelo recheio: pique dois tomates (sem as sementes) e a cebola em cubinhos. Misture com o cheiro verde, tempere com sal e pimenta do reino e reserve.

Start with the stuffing: chop two tomatoes (without the seeds) and the onion into cubes. Mix with the green smell, season with salt and pepper and set aside.

Para a massa, bata no liquidificador os outros dois tomates (com as sementes), o óleo, a farinha de arroz e a água. Tempere com sal e pimenta, e os temperos que preferir (eu usei uma pitada de cúrcuma e uma de cominho). Bata bem até virar uma massa homogênea (sem pedaços de tomate).
Adicione o vinagre e o fermento e bata somente para incorporar.

For the dough, blend the other two tomatoes (with the seeds), oil, rice flour and water in a blender. Season with salt and pepper, and whatever seasonings you prefer (I used a pinch of turmeric and a pinch of cumin). Beat well until it becomes a homogeneous mass (without tomato pieces).
Add the vinegar and yeast and beat just to incorporate.

Coloque a massa em uma forma untada com óleo e farinha, adicione o recheio por cima e mexa delicadamente com uma colher sem chegar no fundo da assadeira.
Leve ao forno pré aquecido (220°) por 40 minutos.

Put the dough in a greased shape with oil and flour, add the stuffing on top and stir gently with a spoon without reaching the bottom of the roast.
Bake in a preheated oven (220°) for 40 minutes.

Tomato pie

Tags

Did you like this recipe?

You may also like