Aug 07 2016
I finally had plenty of tomatoes from my garden to try Hub’s
tomato pie. I had a Pillsbury pet ritz crust to use. For the 3 cups of tomatoes
I used a Big Boy beefsteak, 5 Rutgers, and 4 or 5 plum tomatoes. I diced them
up, salted and let drain in a colander. While they were draining I par baked my
crust.
I got it all together and in the oven. I overdid the basil
using 12 leaves since I love basil. I didn’t quite get the cheese mix to the
edge but thought it would melt and fill in. It took 45 minutes to get a nice
brown on the cheese top.
It had plenty of time to cool down before cutting to have
with our supper. My crust was soggy on the bottom and didn’t come out of the
pan well. It was probably due to I had it all ready to go in the oven except
for mixing the cheese and mayo to put on when I got a phone call. It was an old
classmate from school I had not talked to in at least 30 years so the pie had
to wait.
Par baked pie shell w/onions added
Tomatoes and basil added
Mayo cheese mix added
Done baking
A slice for my supper
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