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!
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 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.
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.
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.💕
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!
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 ....
"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 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.
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 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 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.
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.
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!) 😘
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
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!
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.
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!
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!
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..!
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!!
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.😂
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!
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
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
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!
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😊
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.
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.
@@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
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!
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 RUclips 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!!! ruclips.net/video/GrDv7JDhFhE/видео.html
That's love and making a point to pay attention. .😍 yelling was for me 1984 to 1989 in French. Swiss german .italian. swedish and spanish while having knives. Tools thrown close to me. Thats tuff love.😭😭😭
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!
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!!!
You certainly are right about jersey tomatoes, I live in Jersey. And I only eat tomatoes for the ones that I grow in the backyard. The one you buy in the supermarket is not worth eating.
![KSI - Dirty [Official Visualiser]](http://i.ytimg.com/vi/VoDh1h1dPUE/mqdefault.jpg)
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!
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
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 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.
Indiana tomatoes and watermelon are the best.You can't beat them.
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.💕
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!!!
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 ....
"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 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
Im going down to kitchen at 3 o'clock in da morning because of you sir.
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!!! 🙏😊
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.
When you flipped that tomato pie, it was love at first sight.
this pie is insane
I love tomato pie!!! ❤❤❤❤
The most wholesome, pure chef on RUclips
I am flattered Thank you Tim!!!😀❤❤❤
Awesomeness, Chef Jean-Pierre!
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!
Those onions turned out terrific, you are my new one and only super hero. Thanks
Congrats Chef >800K subs, well deserved indeed.
aiming for 5 million
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.
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! 😍
I love this guy! 10 min after watching his video and I'm still smiling. Wonderful teacher.
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!) 😘
love the Hilton towel.... roll on floor laughing.... u made my day .. again... with much love from The Netherlands
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
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
CJP, HELLO, GEEthis looks really nice,, I’ll be right there to sample this MERCI! 🇫🇷🇫🇷🇺🇸🇺🇸
The plated slice of tomato pice was a work of art!
Wow... this is like the tenth tomato pie video I've watched and the best.
I am slowly working my way through your education and recipies…thank you!
I'm a simple man I see chef jean pierre upload I click
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!
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.
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!
Yeeeees. Love this recipe, my mom used to do it when I was young. Thanks, you unlock amazing memories
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!
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)
I love how you speak your mind. You're like a Stand Up Chef!
Looks wonderful gonna have to try it.
Wow! Looks so amazing. Can't wait to try it out. You are amazing Jean-Pierre!!
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 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!!! 😀😍❤
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
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
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!!! 😍😍😍
Another beautiful dish!!!
oh!! my favorite @chefjeanpierre is back!! you make me so happy watching you cooking!! big love from down under Xx
Yay! Thank you Karen! 😀❤
I love your videos. I learn and I laugh while watching all your videos.
Taste aside Im sure it' is amazing, but, that is a work of art, it is beautiful.
Thank you so much 😀
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!
🙏🙏🙏
WOW! Definately the best Chef ever - but also the best teacher! THANK YOU CHEF!
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.
You are not only a best chef, but super comedian:) I love it all!
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
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.
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
Made this tomatoe pie today. It’s absolutely fabulous. 👍👍👍
I gotta try this!
Prettiest caramelized onions I’ve ever seen!
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
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
Its True, i live in Philadelphia, 20mins from new Jersey, they do have the best Tomatoes in the states, by far.
This is an absolutely BEAUTIFUL work of art!!!! Another great recipe that I'll use to impress my nonna!
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 ?'
I love tomatoes, that dish I'm going to make for sure, it looks delicious. Yum
"You get one of these extra large towels...you get them at the Hilton..."
Got a belly laugh out of me. I'm gonna make this recipe for sure.
ditto... i'm glad i wasn't drinking anything.. i would have had to clean my monitor!
Me too.🤣😂
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!
😂😂😂
Chef Jean! I am so very glad to have found your channel. I'll be making those caramelized onions ASAP. God bless you.
I agree with you the only time I eat tomatoes is when I grow them in my garden in North Jersey with some of my home raised garlic and basil.
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 RUclips 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!!! ruclips.net/video/GrDv7JDhFhE/видео.html
@@ChefJeanPierre gracie
The way chef says 'caramelized onion' sounds good enough to make message tone for phone.
I love how he is almost always yelling. Feels soooooo good.
Lily R and always so energetic😁
The passion is overwhelming
That's love and making a point to pay attention. .😍 yelling was for me 1984 to 1989 in French. Swiss german .italian. swedish and spanish while having knives. Tools thrown close to me. Thats tuff love.😭😭😭
Tell me he's not spitting all over the food while yelling!!!
@@francoislavallee8612 he's not yelling and not spitting on the food.
Your cooking is full of entertaining 💗💗I love it 😍 😃😃
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!
Incredible!! I will have to try this with my garden tomatoes.
a real showman and true artist
Thank you Paul! 🙏😀
"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 live in New Jersey 😁🙃🥰 And yes! Our tomatoes are AMAZING 🍅💞
What a work of art!
Thank you Maria! It taste better then it looks!!! 😍
That tomato pie looks so delicious!...I cannot wait to use my fresh garden tomatoes to try this recipe out!. Thank you for sharing. ❤️
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!!! 😍❤❤❤
Definately need towels, so I'm headed to the Hilton. Chef, you are the best!
You certainly are right about jersey tomatoes, I live in Jersey. And I only eat tomatoes for the ones that I grow in the backyard. The one you buy in the supermarket is not worth eating.
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
I really answer you loudly when you ask "What do you think, eh?", Chef! 😅I really love your recipes and your videos! FIRST CLASS!👌
Beefsteak Tomato Extraordinaire!
Very nice and salted version of the famous Tarte Tatin !
Bravo Chef ! Greetings from France
Will wait for summer to do your pie..have 21 tomatoe plants and this looks awesome
This looks incredible! Thanks Chef JP!
This looks awesome! I love watching your shows, Chef. Soon you will be RUclips's number 1 Chef!
He already is #1 in our home!!!👍👍👍👍😇😇😇