Love watching your videos Chef Jean Pierre, you make it all look so simple, I’ve made this pie today and it was delicious, just like you said it was, if I could post a picture I would but can’t figure it out how to do it😁 I’ve a big batch of your bread crumb in My freezer and Caramelised onion, but can’t get the same colour on them as you have, my Balsamic 12yro must be not old enough?. Do you guys ship to Ireland? I’d like to get some of that Butter olive oil😁👍
@@ChefJeanPierre I got to get your butter olive oil , in fact I want them all including that beautiful looking Balsamic you use😂 if I pay separately for the shipping could it be done😁
i dont mean to be offtopic but does anyone know a way to log back into an instagram account? I was stupid lost my account password. I would appreciate any assistance you can offer me.
Another great recipe! As a New Jersey Native I can confirm your comments of the greatness of the New Jersey tomato. Thanks for the recognition! Heaven in the summertime is a farm fresh Jersey tomato, sliced and placed on a good piece of bread, then top it with another piece of bread slathered with a generous amount of good mayonnaise, salt and plenty of pepper. Believe me, there is nothing like a tomato sandwich using a fresh Jersey tomato! Thanks again Chef Jean-Pierre!
When I first saw the picture I thought, "Wow! That's one big egg yolk!" Lol!! Anyway much love from Omaha Nebraska. Will definitely try this. There's a family owned farm a mile from me and I can get good tomatoes since I don't grow my own anymore. God bless you and never stop teaching.
I tried my hand at making this . I used Hungarian heirloom tomatoes that I grew and Vidalias and American Bison cheese . This is proof that God loves us , and wants us to be happy . Thank you Chef .
This looks delicious: although I'm lazy I'm definitely going to make this Dish .... I live in San Antonio Texas, and we are Blessed with great Tomatoes thanks to our hard-working Mexicans ....
Nothing better than our jersey tomatoes, loved here all my life. When I was a child I would go out in the garden and eat a tomato like an apple. Sooo good.💕
You are posting recipes that my Belgian gran taught me. So refreshing to see traditional techniques. I’m addicted to your recipes and learning all over. I left Belgium 60 years ago.
Valuable life lessons, unexpected yet enticing applications for caramelized onions, humor and a disappearing knife magic trick all in one great recipe demonstration. I was truly entertained, thank you Chef!
Chef, I made this twice this week, after I made the first one and didn't have any left over for me for the next day, i decided i must make another. Since I love to cook and I do Spicy Foods, I had to modify things slightly, I kicked up the heat some with my home grown chili's from my garden, added my seasoning I make to the bread crumbs. And I decided to add Prosciutto on top of your Caramelized Onions ( which were amazing!!! ) then my homemade Pie dough. Simply amazing, going to have another slice now I think :-) I posted a photo of the Tomato pie on my Instagram and mentioned you.. Thank you Chef, you are the best.
I made this last week with Jersey tomatoes. It was great! Maybe next time I will find a way to add a layer of pureed eggplant. Got my first batch of tomatoes from the farmers market. In NJ, we have great tomatoes for 2 months and crappy tomatoes for the rest of the year. A French chef taught me to salt your cut tomatoes before you use them. Let them sit for a few minutes to draw out excess water, use a paper towel to wipe off the moisture. It concentrates the flavor, making a crappy tomato a little better.
I bet if you added some fresh Marjoram chopped to the tomatoes, it would smell heavenly. I have a whole bush of that in my herb garden. I love it. Smells so beautiful and pairs up well with tomatoes or beef. This is an excellent pie, and what I needed to use up all my home grown tomatoes. I had 6 tomato plants last year the the most fabulous tomatoes! Now I can make pies for my friends, superb! Loved the Onyo jam spread too, and the breadcrumb recipe. I can see your Italian and Provencal side come through in the love of tomatoes, ha ha! Merci, Chef JP! Delicieux!
"If you try to be a hundred percent good and you screw up, you're still going to be in the high nineties." No one has put my college work ethic into such concise words before!
I made your Tomato Pie for a family lunch today. I want to thank you for giving me the courage to attempt to cook such wonderful food ,the family loved it I loved it, and I enjoy your video's and enjoy cooking your recipes Thank you so much
Oh man. Jess from Roots and Refuge Farm would love this. That'd be an awesome collab, chef! Some homesteaders + your style of home cooking would be amazing!
I tweaked the recipe a bit, before laying down the cheese i put a layer of ham slices. It turned absolutely delicious! Thanks Chef JP. Much love from India.
The presentation of the finished dish is really attractive. I can imagine how impressed one's guests would be to see something this elegant outside a restaurant. After all, one of the great attractions of cooking is to bring joy to others.
Once again, Chef "My Teacher"... You have made an amazing dish! I am learning so much! And one thing I want to mention is your guidance in no flavor wasted. Very important, with not a lot of money. It is so nice to learn things that can be made in quantity for storage and future uses. The caramelized onions... Saving that water for vegetable stock or broths. I've even considered making caramelized onions to pass out as a friendly gift. I mean this is how much I enjoy cooking. But I love to see how other's do thing's, and I've learned a lot from you. 💪😎🇺🇲
You know, the onions would make a wonderful gift, I never would have thought of that! Especially in one of those flip top canning jars that look vintage, collect them at thrift stores through the year for that project in December!
Chef Onyo! You are so right! As a girl from Jersey (transplanted to NW FLA) I agree with you -- the Jersey Tomato is THE BEST! Our neighbors here just gave us a huge box of tomatoes from the local farm and they aren't too bad but there is NOTHING like a Jersey Tomato! Your tomato pie is BEAUTIFUL! (Just don't have any basil! and I make our own pizzas here as we're out in the country!) 😘
In my off season I've worked as a private chef for many celebrities and still you have taught me so much. I reside in New Jersey I may have sent you this message before it was Jersey tomatoes you're looking for just send me a message and I will happily send them to you keep up the great work
Since we have wonderful garden tomatoes this time of year, it's time for tomato pie! I can't wait to try this version. I have a nice 10 lb bag of Texas 10 15 sweet onyo'ns to carmelize today! Thank you, Chef Jean-Pierre! Onyo'ns First!
This excellent presentation is based on a tarte au tartan, which in the French tradition, is made with apples. Chef Jean-Pierre, you talk about caramelisation all the time - quite rightly = in the true French tradition you need to take this dish to the same level of stickiness the classic recipe is famous for - stick to the roof of your mouth caramelised sticky! Oven time and grill (salamander) time, way beyond what you've shown, is what was needed to take this to the ultimate level the traditional French recipe deserves. Cheers. I love your show!!
Absolutely lovely. Can't wait to try this tomato pie. I'm 3rd generation from Genoa / Milan. When I was young, before food processors, I use to help my Noni make pesto in a mortar and pestle. Her strength was not the same in her later years. Also, I always flip a frittata the way you flipped this tomato pie...sans towel, then slide it back in the pan to cook the other side. Love your videos, your sense of humor and your butter bowl.
OMG. This is amazing and a spectacular dish for entertaining. I don't know what to say - othen than you say, God Bless America and I say, God Save Our Queen! Best wishes and keep healthy--we need to see many more dishes and live to eat them all!
Hello Chef! I am a divorced woman with no children (a pretty good number Of friends ) aI used to only make salads and sandwiches for myself...My mother was a horrible cook and if I tried to watch or help she would yell at me to get out of her way and out of kitchen! Hahaha.JERK I was lucky that I had a husband and boyfriends (not when married) who liked to cook. I FINALLY TOLD MYSELF "I AM WORTH COOKING SOMETHING NICE AND YUMMY FOR AND SHARE WITH AND INVITEE FRIENDS/NEIGHBORS! I HAVE LEARNED SO MUCH FROM YOUR'S AND AMERICAN HOME KITCHEN'S CHANNEL That I realized THAT I ENJOY THE CHALLENGE AND WHOLE EXPERIENCE OF COOKING! Thank YOU SO MUCH CHEF JEAN PIERRE! You are so sweet, cool , funny, adorable and AMAZING! I LOVE that you break "it " down about what and the science behind this and that! I looked at THAT FABULOUS KNIFE! WOW! $100.00! Too much for me..I get by.. "JUST WONDERING" DO you have any give away prizes? I have subscribed, always LIKE and am ready to join the bell for new vids. Love you! Keep Inspiring Us! XO Debby (I'm attempting your eggplant parmesan pie today! Looking for video..!
You are a true chef and one who can entertain. You make cooking fun as well as delicious. You need to be on national TV with your own show. I have a feeling that you will go down in History as one of the best Entertaining Cooks . Your down to earth approach to cooking reminds me of some of the great cooks I watched on PBS years ago. Keep doing what you are doing because it is working
Chef! This dish is fantastic! It's impossible to have any leftovers! So far I've made this 3 times. The first time I made it, just like you instructed, and crossing myself before the flip.....have of it flipped onto my plate and the other half splurted onto my countertop(I guess that was better than the floor), it was so good(with a crisp sauvignon blanc)! The second time I put everything in a prepared pie crust in reverse order, it was great, but still a struggle to remove. The third time I said screw it, took some puff pastry and decided to make it into a Tomato Galette. :) Thanks Chef!
I do not even know what to say, I just made this tomato pie for my boys and I cannot tell you how absolutely delicious. I have been cooking for my family for years and of all the things I've made from steak to Lobster this has to be in the top 10. The delicious flavors of the tomatoes with the sweetness of the caramelized onions right down to the flaky pastry. Sorry, I worked myself up now I have to go have another slice.😂
The products we buy are crucial to the dishes we prepared--thank you for this - and another knife I just purchased--can't wait for the show on chopping, etc. Love, love, love your show!
Love it chef! You're right about tomatoes and our state. But you don't have to go to Jersey. Lol. I tried it with Florida uglies...no dead people on the ground and amazing!
God bless America and you, dear Chef Jean Pierre! This dish is fantastic - I saw it for the first time in my life and cannot wait to prepare it! And your humour and attitude are the best seasonings to your recipes.
This was one of the first recipes I made. I got some big ole Hothouse Tomatoes and let them finish ripening on the countertop. I sliced the tomatoes and drizzled homemade Italian salad dressing over them. I tried some Clubhouse cracker crumbs. Lots of Havarti cheese and the pie crust. Absolutely scrumptious. Serve as a Fresh Tomato Pizza. No one complained.
@@ChefJeanPierre Haha....we got it out of the oven....did the flip a doodle and BAM....it's a beauty! Liked all the flavors...will add more caramelized onion next time and maybe even more tomatoes...but that's my opinion! My hubby wanted more cheese! Go figure! Thanks for checking in! MC
I have never seen yellow tomatoes around here (except small grape tomatoes) so I used a yellow bell pepper in it's place. It looked good, and the taste worked.
0:13 I once ate a Lemon Boy Tomato my brother grew in his backyard and the flavor was unbelievable. It tasted nothing like a red tomato. I thought I was eating a piece of fruit at first. Anyways, I recommend growing them and making salsa and Sunday gravy out of 'em😊
I look forward to all your dishes...it is 2021. I am trying to get my daily fruit/vegetable allowance...drumroll ...maybe in a SMOOTHIE. You think, THAT'S RIDICULOUS! but, I would trust your recipe...you can add butter. So, what would you put in your smoothie to get your recommended fruit/vegetable allowance. ♡♡
I'm so happy I found you!! You are beyond amazing! I made the tomato pie today for the second time. Amazing!! I made yesterday the caramelized onions. And I used New Jersey tomatoes. I live in the Philadelphia suburbs so this time of year all local supermarkets carry those amazing tomatoes. I wish I could send you a picture of my pie. Your creation. Soooo good! Thank you, thank you!!!
CJP, I am your fan since you made your first video on dicing an onion! Those early videos I would have seen any number of times and yet again. The expert makes it all seem so easy and one can only try to be a small part of your level of skill. Incidentally I am a vegetarian and keep following your veg recipes. We adore your way of teaching as you work your magic. Thank you and we welcome back as do all your 94k followers! VishG
Awesome, thank you so much! It is because of people like you that I decide to re-start my TH-cam channel and I am having lots of fun. I hope you saw the recipe for my roasted bell pepper coulis it's awesome for vegetarian dishes!!! th-cam.com/video/GrDv7JDhFhE/w-d-xo.html
Chef!! Come to Greensboro, North Carolina!! I’ll have many beautiful, juicy, delicious tomatoes for you! I watch every video of yours! Your spirit is truly appreciated. Thank you for all you do! Cheers.
A wonderful dish. I had never really thought of a tomato pie before, but I now have to give this a try. I so wish that Jean Pierre should ship me one of his! Looks fantastic!
The tomatos are looking good in our garden. We look forward to making this pie again. What a road you've been on, Chef. Showing the generations of viewers how to work hard and succeed. What's your next goal!? Ha. You'll be at a million by Halloween.
A million of subscribers would be awesome indeed! We will of course work on a new book, and not sure what else but we are still having lots of fun and our subscribers are just awesome! The comments and responses we are getting are exceeding all of our expectations! All our videos have at least a 99% approval! We could not have asked for a better success! And it is people like you Richard that started all! Thank you for your continues support and friendship! God's speed! 👍👍👍😊
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Love watching your videos Chef Jean Pierre, you make it all look so simple, I’ve made this pie today and it was delicious, just like you said it was, if I could post a picture I would but can’t figure it out how to do it😁 I’ve a big batch of your bread crumb in My freezer and Caramelised onion, but can’t get the same colour on them as you have, my Balsamic 12yro must be not old enough?.
Do you guys ship to Ireland? I’d like to get some of that Butter olive oil😁👍
Glad to hear about your success Ken! I wish we could ship to Ireland. Maybe one day soon! Thank you for watching the channel!😍
@@ChefJeanPierre I got to get your butter olive oil , in fact I want them all including that beautiful looking Balsamic you use😂 if I pay separately for the shipping could it be done😁
@@viking36Ken certainly send us an email with your contact information and we’ll call you to take your order at store@CHEFJP.com
Butter olive oil is fantastic! I love it
i dont mean to be offtopic but does anyone know a way to log back into an instagram account?
I was stupid lost my account password. I would appreciate any assistance you can offer me.
How can you not smile when you watch this legendary man cook?
I’m lucky to be in the same zone as NJ, I grow my own, best taste ever! Stores can’t compare, no taste.
Love this guy!
Chef Jean Pierre makes the world a better place. I come here when Im feeling stressed and get lost in his magic.
Thank you so much, I am humbled by your kind words! 😀❤❤❤
Me too 👍
Another great recipe! As a New Jersey Native I can confirm your comments of the greatness of the New Jersey tomato. Thanks for the recognition! Heaven in the summertime is a farm fresh Jersey tomato, sliced and placed on a good piece of bread, then top it with another piece of bread slathered with a generous amount of good mayonnaise, salt and plenty of pepper. Believe me, there is nothing like a tomato sandwich using a fresh Jersey tomato!
Thanks again Chef Jean-Pierre!
When I first saw the picture I thought, "Wow! That's one big egg yolk!" Lol!! Anyway much love from Omaha Nebraska. Will definitely try this. There's a family owned farm a mile from me and I can get good tomatoes since I don't grow my own anymore. God bless you and never stop teaching.
I tried my hand at making this . I used Hungarian heirloom tomatoes that I grew and Vidalias and American Bison cheese . This is proof that God loves us , and wants us to be happy . Thank you Chef .
When you have a tomato pie, one must realize that it is a grace from God... Amen, Kenneth
This looks delicious: although I'm lazy I'm definitely going to make this Dish .... I live in San Antonio Texas, and we are Blessed with great Tomatoes thanks to our hard-working Mexicans ....
Im going down to kitchen at 3 o'clock in da morning because of you sir.
Nothing better than our jersey tomatoes, loved here all my life. When I was a child I would go out in the garden and eat a tomato like an apple. Sooo good.💕
When you flipped that tomato pie, it was love at first sight.
I love how personable, dynamic and approachable his manner is! I wish he were my uncle or something!
You are too kind!!! And I love it!!!😂
You are posting recipes that my Belgian gran taught me. So refreshing to see traditional techniques. I’m addicted to your recipes and learning all over. I left Belgium 60 years ago.
He does come across as an "uncle you never had".
He reminds me of my grandfather, personality wise.
Valuable life lessons, unexpected yet enticing applications for caramelized onions, humor and a disappearing knife magic trick all in one great recipe demonstration.
I was truly entertained, thank you Chef!
Thank you so much for the awesome writing!!!
Indiana tomatoes and watermelon are the best.You can't beat them.
this pie is insane
Chef, I made this twice this week, after I made the first one and didn't have any left over for me for the next day, i decided i must make another. Since I love to cook and I do Spicy Foods, I had to modify things slightly, I kicked up the heat some with my home grown chili's from my garden, added my seasoning I make to the bread crumbs. And I decided to add Prosciutto on top of your Caramelized Onions ( which were amazing!!! ) then my homemade Pie dough. Simply amazing, going to have another slice now I think :-) I posted a photo of the Tomato pie on my Instagram and mentioned you.. Thank you Chef, you are the best.
Your additions to Chef's recipe sound amazing. I'm going to make this in the summertime with my home grown tomatoes, and add a chiffonade of basil.
Congrats Chef >800K subs, well deserved indeed.
aiming for 5 million
It is in the oven right now. After over 1 year of waiting. Can't wait to give a slice to everyone. GOD BLESS AMERICA
Yes sir!!! 🙏😊
I made this last week with Jersey tomatoes. It was great! Maybe next time I will find a way to add a layer of pureed eggplant.
Got my first batch of tomatoes from the farmers market. In NJ, we have great tomatoes for 2 months and crappy tomatoes for the rest of the year.
A French chef taught me to salt your cut tomatoes before you use them. Let them sit for a few minutes to draw out excess water, use a paper towel to wipe off the moisture. It concentrates the flavor, making a crappy tomato a little better.
Protect this man at all costs
Yes.....the whole National Guard protecting him! Ha ha
I bet if you added some fresh Marjoram chopped to the tomatoes, it would smell heavenly. I have a whole bush of that in my herb garden. I love it. Smells so beautiful and pairs up well with tomatoes or beef.
This is an excellent pie, and what I needed to use up all my home grown tomatoes. I had 6 tomato plants last year the the most fabulous tomatoes! Now I can make pies for my friends, superb! Loved the Onyo jam spread too, and the breadcrumb recipe. I can see your Italian and Provencal side come through in the love of tomatoes, ha ha! Merci, Chef JP! Delicieux!
The way chef says 'caramelized onion' sounds good enough to make message tone for phone.
"If you try to be a hundred percent good and you screw up, you're still going to be in the high nineties."
No one has put my college work ethic into such concise words before!
That is what I was going to say
I love tomato pie!!! ❤❤❤❤
Awesomeness, Chef Jean-Pierre!
I made your Tomato Pie for a family lunch today. I want to thank you for giving me the courage to attempt to cook such wonderful food ,the family loved it I loved it, and I enjoy your video's and enjoy cooking your recipes Thank you so much
I am slowly working my way through your education and recipies…thank you!
Oh man. Jess from Roots and Refuge Farm would love this. That'd be an awesome collab, chef! Some homesteaders + your style of home cooking would be amazing!
In NJ it's the soil And WE the Farmers who produce with love!! I love your cooking lessons.
NJ can grow things that people would not suspect that NJ can grow
love the Hilton towel.... roll on floor laughing.... u made my day .. again... with much love from The Netherlands
I tweaked the recipe a bit, before laying down the cheese i put a layer of ham slices. It turned absolutely delicious! Thanks Chef JP. Much love from India.
Great idea!!! I sometime add very very thin Prosciutto! 😍
The presentation of the finished dish is really attractive. I can imagine how impressed one's guests would be to see something this elegant outside a restaurant. After all, one of the great attractions of cooking is to bring joy to others.
Taste aside Im sure it' is amazing, but, that is a work of art, it is beautiful.
Thank you so much 😀
Those onions turned out terrific, you are my new one and only super hero. Thanks
The plated slice of tomato pice was a work of art!
Once again, Chef "My Teacher"...
You have made an amazing dish!
I am learning so much! And one thing I want to mention is your guidance in no flavor wasted.
Very important, with not a lot of money. It is so nice to learn things that can be made in quantity for storage and future uses.
The caramelized onions... Saving that water for vegetable stock or broths.
I've even considered making caramelized onions to pass out as a friendly gift. I mean this is how much I enjoy cooking.
But I love to see how other's do thing's, and I've learned a lot from you.
💪😎🇺🇲
Thank you so much! 😍
You know, the onions would make a wonderful gift, I never would have thought of that! Especially in one of those flip top canning jars that look vintage, collect them at thrift stores through the year for that project in December!
Alabama also has some fantastic tomatoes in season…. Late April, early May❤❤❤
Definately worth making during tomato season. Alabama has great gardening
The most wholesome, pure chef on TH-cam
I am flattered Thank you Tim!!!😀❤❤❤
Chef Onyo! You are so right! As a girl from Jersey (transplanted to NW FLA) I agree with you -- the Jersey Tomato is THE BEST! Our neighbors here just gave us a huge box of tomatoes from the local farm and they aren't too bad but there is NOTHING like a Jersey Tomato! Your tomato pie is BEAUTIFUL! (Just don't have any basil! and I make our own pizzas here as we're out in the country!) 😘
In my off season I've worked as a private chef for many celebrities and still you have taught me so much. I reside in New Jersey I may have sent you this message before it was Jersey tomatoes you're looking for just send me a message and I will happily send them to you keep up the great work
CJP, HELLO, GEEthis looks really nice,, I’ll be right there to sample this MERCI! 🇫🇷🇫🇷🇺🇸🇺🇸
Since we have wonderful garden tomatoes this time of year, it's time for tomato pie! I can't wait to try this version. I have a nice 10 lb bag of Texas 10 15 sweet onyo'ns to carmelize today! Thank you, Chef Jean-Pierre!
Onyo'ns First!
This excellent presentation is based on a tarte au tartan, which in the French tradition, is made with apples. Chef Jean-Pierre, you talk about caramelisation all the time - quite rightly = in the true French tradition you need to take this dish to the same level of stickiness the classic recipe is famous for - stick to the roof of your mouth caramelised sticky! Oven time and grill (salamander) time, way beyond what you've shown, is what was needed to take this to the ultimate level the traditional French recipe deserves. Cheers. I love your show!!
Thank you Michael! 😍😍😍
Thank you yet again. Joi de vivre!? Not sure of the spelling but you bring it to food and cooking and learning. Mucho goodo.
Thank you 😀
I love this guy! 10 min after watching his video and I'm still smiling. Wonderful teacher.
Made this tomatoe pie today. It’s absolutely fabulous. 👍👍👍
I made this for dinner tonight. AMAZING! Used tomatoes from my garden.
I bet nobody you served it to had ever eaten anything like that
Absolutely lovely. Can't wait to try this tomato pie. I'm 3rd generation from Genoa / Milan. When I was young, before food processors, I use to help my Noni make pesto in a mortar and pestle. Her strength was not the same in her later years. Also, I always flip a frittata the way you flipped this tomato pie...sans towel, then slide it back in the pan to cook the other side. Love your videos, your sense of humor and your butter bowl.
I love how you speak your mind. You're like a Stand Up Chef!
OMG. This is amazing and a spectacular dish for entertaining. I don't know what to say - othen than you say, God Bless America and I say, God Save Our Queen! Best wishes and keep healthy--we need to see many more dishes and live to eat them all!
🙏🙏🙏
Hello Chef! I am a divorced woman with no children (a pretty good number Of friends ) aI used to only make salads and sandwiches for myself...My mother was a horrible cook and if I tried to watch or help she would yell at me to get out of her way and out of kitchen! Hahaha.JERK
I was lucky that I had a husband and boyfriends (not when married) who liked to cook. I FINALLY TOLD MYSELF "I AM WORTH COOKING SOMETHING NICE AND YUMMY FOR AND SHARE WITH AND INVITEE FRIENDS/NEIGHBORS!
I HAVE LEARNED SO MUCH FROM YOUR'S AND AMERICAN HOME KITCHEN'S CHANNEL That I realized THAT I ENJOY THE CHALLENGE AND WHOLE EXPERIENCE OF COOKING! Thank YOU SO MUCH CHEF JEAN PIERRE! You are so sweet, cool , funny, adorable and AMAZING! I LOVE that you break "it " down about what and the science behind this and that! I looked at THAT FABULOUS KNIFE! WOW! $100.00! Too much for me..I get by..
"JUST WONDERING" DO you have any give away prizes?
I have subscribed, always LIKE and am ready to join the bell for new vids.
Love you! Keep Inspiring Us!
XO Debby (I'm attempting your eggplant parmesan pie today! Looking for video..!
Oh yeah! I am from Quincy Massachusetts (10mins South of Boston)
Yeeeees. Love this recipe, my mom used to do it when I was young. Thanks, you unlock amazing memories
This looks fabulous!! ❣ I'm going to try it, and try not to mess it up!! 🤞 God Bless America!! 🇺🇸🗽💋
I love when he says 'what do you think ?'
You are a true chef and one who can entertain. You make cooking fun as well as delicious. You need to be on national TV with your own show. I have a feeling that you will go down in History as one of the best Entertaining Cooks . Your down to earth approach to cooking reminds me of some of the great cooks I watched on PBS years ago. Keep doing what you are doing because it is working
Wow, thank you for the kinds words!!! 😍😍😍
Chef! This dish is fantastic! It's impossible to have any leftovers! So far I've made this 3 times. The first time I made it, just like you instructed, and crossing myself before the flip.....have of it flipped onto my plate and the other half splurted onto my countertop(I guess that was better than the floor), it was so good(with a crisp sauvignon blanc)! The second time I put everything in a prepared pie crust in reverse order, it was great, but still a struggle to remove. The third time I said screw it, took some puff pastry and decided to make it into a Tomato Galette. :) Thanks Chef!
😂😂😂
Looks wonderful gonna have to try it.
Definately need towels, so I'm headed to the Hilton. Chef, you are the best!
I do not even know what to say, I just made this tomato pie for my boys and I cannot tell you how absolutely delicious. I have been cooking for my family for years and of all the things I've made from steak to Lobster this has to be in the top 10. The delicious flavors of the tomatoes with the sweetness of the caramelized onions right down to the flaky pastry. Sorry, I worked myself up now I have to go have another slice.😂
Thank you so much for taking the time to let us know how you did! That is AWESOME!!! 😀😍❤
The products we buy are crucial to the dishes we prepared--thank you for this - and another knife I just purchased--can't wait for the show on chopping, etc. Love, love, love your show!
Love it chef! You're right about tomatoes and our state. But you don't have to go to Jersey. Lol. I tried it with Florida uglies...no dead people on the ground and amazing!
Wow! Looks so amazing. Can't wait to try it out. You are amazing Jean-Pierre!!
I'm a simple man I see chef jean pierre upload I click
God bless America and you, dear Chef Jean Pierre! This dish is fantastic - I saw it for the first time in my life and cannot wait to prepare it! And your humour and attitude are the best seasonings to your recipes.
Amen
This was one of the first recipes I made. I got some big ole Hothouse Tomatoes and let them finish ripening on the countertop. I sliced the tomatoes and drizzled homemade Italian salad dressing over them. I tried some Clubhouse cracker crumbs. Lots of Havarti cheese and the pie crust. Absolutely scrumptious. Serve as a Fresh Tomato Pizza. No one complained.
You are not only a best chef, but super comedian:) I love it all!
Prettiest caramelized onions I’ve ever seen!
Bam....ready to put into oven....can't wait to taste it!
Carmelized onions ....what an important staple!
Be sure to let us know how you did!!!😍❤
@@ChefJeanPierre Haha....we got it out of the oven....did the flip a doodle and BAM....it's a beauty! Liked all the flavors...will add more caramelized onion next time and maybe even more tomatoes...but that's my opinion! My hubby wanted more cheese! Go figure! Thanks for checking in! MC
Another beautiful dish!!!
I live in New Jersey 😁🙃🥰 And yes! Our tomatoes are AMAZING 🍅💞
I have never seen yellow tomatoes around here (except small grape tomatoes) so I used a yellow bell pepper in it's place. It looked good, and the taste worked.
Its True, i live in Philadelphia, 20mins from new Jersey, they do have the best Tomatoes in the states, by far.
I gotta try this!
0:13 I once ate a Lemon Boy Tomato my brother grew in his backyard and the flavor was unbelievable.
It tasted nothing like a red tomato.
I thought I was eating a piece of fruit at first.
Anyways, I recommend growing them and making salsa and Sunday gravy out of 'em😊
Meta...Lemon Boys are the absolute best for tomato soup. Always our favorite plant too
WOW! Definately the best Chef ever - but also the best teacher! THANK YOU CHEF!
I really answer you loudly when you ask "What do you think, eh?", Chef! 😅I really love your recipes and your videos! FIRST CLASS!👌
Wow... this is like the tenth tomato pie video I've watched and the best.
I love tomatoes, that dish I'm going to make for sure, it looks delicious. Yum
oh!! my favorite @chefjeanpierre is back!! you make me so happy watching you cooking!! big love from down under Xx
Yay! Thank you Karen! 😀❤
Bravo Chef!! Great for my vegetarian friends and my old family with the lighter appetite. 🤠
I look forward to all your dishes...it is 2021. I am trying to get my daily fruit/vegetable allowance...drumroll
...maybe in a SMOOTHIE. You think, THAT'S RIDICULOUS! but, I would trust your recipe...you can add butter.
So, what would you put in your smoothie to get your recommended fruit/vegetable allowance. ♡♡
I wholeheartedly agree with you tomatoes do suck here in Florida!
Happy Sunday to you 💕❤
There are like 2 trade offs to living in Florida... tomatoes and hurricanes
LOL, "they got those at the Hilton" too funny, I love it. I've stocked my kitchen with free towels.
"All the dead people in the ground" hahaha, good one
😂 would have loved to have worked next to this guy, he a riot lol 😂😂
4:08
Why?
I bloody love this man 😂 “rub it on your body I don’t care” 😂
It's that he just springs these jokes on you when you're not expecting them...the suprise element is Key...
I'm so happy I found you!!
You are beyond amazing!
I made the tomato pie today for the second time. Amazing!! I made yesterday the caramelized onions.
And I used New Jersey tomatoes. I live in the Philadelphia suburbs so this time of year all local supermarkets carry those amazing tomatoes. I wish I could send you a picture of my pie. Your creation.
Soooo good! Thank you, thank you!!!
Wonderful! That is so nice for you to leave a comment!!! Much love!!! 😍❤❤❤
Chef Jean! I am so very glad to have found your channel. I'll be making those caramelized onions ASAP. God bless you.
This is an absolutely BEAUTIFUL work of art!!!! Another great recipe that I'll use to impress my nonna!
I have just discovered this channel Chef Jean-Pierre is amazing I love the humour.
Your cooking is full of entertaining 💗💗I love it 😍 😃😃
Incredible!! I will have to try this with my garden tomatoes.
CJP, I am your fan since you made your first video on dicing an onion! Those early videos I would have seen any number of times and yet again. The expert makes it all seem so easy and one can only try to be a small part of your level of skill. Incidentally I am a vegetarian and keep following your veg recipes. We adore your way of teaching as you work your magic. Thank you and we welcome back as do all your 94k followers! VishG
Awesome, thank you so much! It is because of people like you that I decide to re-start my TH-cam channel and I am having lots of fun. I hope you saw the recipe for my roasted bell pepper coulis it's awesome for vegetarian dishes!!! th-cam.com/video/GrDv7JDhFhE/w-d-xo.html
@@ChefJeanPierre gracie
a real showman and true artist
Thank you Paul! 🙏😀
Chef!! Come to Greensboro, North Carolina!! I’ll have many beautiful, juicy, delicious tomatoes for you! I watch every video of yours! Your spirit is truly appreciated. Thank you for all you do! Cheers.
Will wait for summer to do your pie..have 21 tomatoe plants and this looks awesome
Made this and if is Amazing
Life changing. It is now a tradition every year in our home
I never would of thought of such a beautiful dish. I can't wait to make this.
A wonderful dish. I had never really thought of a tomato pie before, but I now have to give this a try. I so wish that Jean Pierre should ship me one of his! Looks fantastic!
I am a tomato lover, give me a nice Beef steak and I'm in heaven, definitely going to make/try this Thank you for sharing it with us. Chef.
God bless America is right. I stumbled across your channel last week and I love it. God bless you to.
The tomatos are looking good in our garden. We look forward to making this pie again. What a road you've been on, Chef. Showing the generations of viewers how to work hard and succeed.
What's your next goal!? Ha. You'll be at a million by Halloween.
A million of subscribers would be awesome indeed! We will of course work on a new book, and not sure what else but we are still having lots of fun and our subscribers are just awesome! The comments and responses we are getting are exceeding all of our expectations! All our videos have at least a 99% approval! We could not have asked for a better success! And it is people like you Richard that started all! Thank you for your continues support and friendship! God's speed! 👍👍👍😊