Roasted tomato polenta pie

Roast Italian cuisine

Roasting

Years ago I found my favorite recipe for roasted tomatoes in Cooking Light magazine. The idea is simple: you toss tomatoes with some olive oil, herbs. and lemon zest; then roast until they’re irresistible. I’ve modified this recipe in dozens of different directions over the years, but the recipe below is my favorite way to prepare and serve this dish. It's nestled inside a simple polenta crust which makes this pie naturally gluten-free. The pie is filling enough to make a vegetarian main dish as long as you have a few other sides, but it's also light enough to play well with others as a side dish. Once you've had this dish, when you see summer's bounty of tomatoes, I hope the first thing you think is, "Pie!"