cmcadams
Quintessential Chatty Farker
I don't have photos online yet (I'll add one tonight), but I've been asked for the recipe to tomato pie. It's on my blog.
But here is the same recipe, without all my ramblings:
4-5 med sized, peeled, fresh tomatoes (not Romas)
2 tsp sugar
salt and pepper to taste
1 tsp dried basil
1 tsp dried oregano
1 tsp dried tarragon
1 1/2 cups grated mild cheddar cheese
3/4 cup real mayonaise
Saltines
Slice the tomatoes in medium to thin slices (I prefer thin) and lay in a 9" pie pan evenly. Sprinkle the top with the sugar, salt, pepper and herbs.
Mix the cheese and mayo so that the cheese is somewhat spreadable, and spread the mixture over the tomatoes.
Crush the crackers and sprinkle the crumbs evenly over the cheeses to form something of a 'crust' (it may take a little over half a sleeve of crackers, or more if you like more 'crust').
Bake at 350 for 30 minutes, let it set, and enjoy.
To take out the watery-ness, lay the tomato slices on paper towels first, with a touch of salt, and let them drain away for 15 minutes.
Another way to make this is to use a regular pie crust, baked for 10 minutes at 400, with no cracker on top.. For this method, get as much water out of the tomatoes as you can first.
But here is the same recipe, without all my ramblings:
4-5 med sized, peeled, fresh tomatoes (not Romas)
2 tsp sugar
salt and pepper to taste
1 tsp dried basil
1 tsp dried oregano
1 tsp dried tarragon
1 1/2 cups grated mild cheddar cheese
3/4 cup real mayonaise
Saltines
Slice the tomatoes in medium to thin slices (I prefer thin) and lay in a 9" pie pan evenly. Sprinkle the top with the sugar, salt, pepper and herbs.
Mix the cheese and mayo so that the cheese is somewhat spreadable, and spread the mixture over the tomatoes.
Crush the crackers and sprinkle the crumbs evenly over the cheeses to form something of a 'crust' (it may take a little over half a sleeve of crackers, or more if you like more 'crust').
Bake at 350 for 30 minutes, let it set, and enjoy.
To take out the watery-ness, lay the tomato slices on paper towels first, with a touch of salt, and let them drain away for 15 minutes.
Another way to make this is to use a regular pie crust, baked for 10 minutes at 400, with no cracker on top.. For this method, get as much water out of the tomatoes as you can first.
