re: Tomato Pie

quote:

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what makes a tomato pretty IYO

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Pavlovian effect

Cherokee Purple, Better Boy and Creole and I've been picking tons for a couple of weeks. I have about 20 plants. Some romas and a couple others.

I used the Pillsbury pie dough in the dairy section, thaw and roll it out, poke holes in bottom, parchment paper and beans - partake about 12 minutes.

The tomatoes were sliced and set on a rack then salted and let sit for a few hours then pat dry both sides. Those could have set another hour or so they had a ton of water - probably drained off a good quarter cup.

Sliced sweet onion from my wife's garden, thyme and basil, salt, pepper. Put a bit of Parmesan cheddar over the bottom of crust then layer tomatos and onions. I didn't feel like cooking bacon but it goes very good on it cooked crisp and crumbled. Then mix mayo, cheddar and Parmesan and dollop over the top. Put in 400 oven for about 40 minutes until cooked.

It has to cool for 45 minutes or so to set. It's good at room temperature too, even chilled.

You can blanch and peel if you like but the key is setting on the rack and salting and let sit for a good bit of time.

Thanks Martini!

I'll try peeling, slicing, and baking on low on a rack a while to reduce the moisture first.

I've got mostly big boys this year (32)and some early girls (6) and big beef (6). The big beef looks to be the winner this year and if it keeps up, more will be plantednext year. Planted better boys the last 2 years and some Cherokees. More and bigger tomatoes this year. I gave up on Celebrity.

I keep crazy spread sheets with lots of data on production to compare year to year.