re: Tomato pie

For those interested Tomato Pie is featured in todays Food Section of the Advocate.

I used jarlsberg on one and smoked gouda on the other the last two I made. I prefer the jarlsberg. The gouda was good but a bit overpowering and I don't want to lose the flavor of the fresh tomatos. And I peel and slice. I don't worry about seed and I don't chop the tomatos. I also found they need to drain for a couple hours not ten minutes and patted with a paper towel.

Jarsberg is what I was thinking as an option. Agree on the smoked gouda and the tomatos definitely need to drain longer than a few minutes. I slice as well, but I don't alway peel.

I made the Plantation Cookbook gazpacho this week. It's good, but it needs something. Has no vinegar in it. Drizzled some balsamic glaze on top of my cup and topped with fresh chives. Did the trick. It was missing a sharpness and this enhanced all of the flavors. I didn't strain the puree of seeds, though. Too much trouble for something that doesn't bother me. Think I'm going to devise a caprese gazpacho of sorts. I'm on a caprese kick whether it's salad or sandwich. Figured soup was next. Caprese omelet doesn't sound bad either.

Buy a seedless watermelon and slice half inch pieces, slice fresh tomatos, layer a bit of pesto on a plate then watermelon then tomato, salt pepper, dab of fresh mozzarella and maybe a piece of proscuitto. Let it sit for the tomato, watermelon, pesto to create a juice and eat. I've been eating this for the last month and I love it.