Tomato Pie

For the tomato pie recipe, mix the sifted flour with a pinch of salt. Butter cut into cubes and grind with flour into crumbs. Pour in cold water and knead the dough. When the dough for the tomato pie becomes homogeneous and smooth, wrap it with cling film and place in the refrigerator for 30 minutes.

Finely chop the onion and garlic and fry in hot vegetable oil until the onion is transparent. Remove seeds from chili pepper and chop finely. Scald the tomatoes with boiling water, remove the skin, cut in half and remove the seeds with the liquid. Add the chopped chili and tomatoes to the skillet with the onion and garlic. Mix everything well, let it boil, reduce the heat and simmer, uncovered for 20-25 minutes. Add tomato puree, powdered sugar to the filling, mix and simmer for another 5 minutes. Remove the stuffing from the heat, salt, pepper and let cool.

While the filling for the tomato pie is cooling, remove the dough from the refrigerator, roll it out according to the diameter of the mold, taking into account the sides and put it in the prepared mold. Poke a few holes in the dough with a fork, line the top with baking paper, sprinkle in the beans and place the dough in a preheated 190°C (375°F) oven for 25 minutes. After the time has elapsed, remove the beans and paper, and bake the dough for another 5 minutes.

Spread the tomato filling evenly on the prepared cake and bake at the same temperature for 20-25 minutes. Serve tomato pie warm or cold, garnished with a sprig of basil and a tomato rose.