Is insanity a COVID symptom? I just paid $5.25 for TWO tomatoes for Deb's Cheez-It tomato pie.

M

marilynfl

Moderator
I've already noshed through half the box of Cheez-It and need to try out this recipe ASAP. I stopped at my local farmer's stand and should have been forewarned when each of the three tomato varieties had their lineage & source listed on the chalkboard, like fine vineyards do for their wines.

This recipe is almost identical to Richard's Saveur recipe which went over like gangbusters so I'm in. Instead of pie crust, it uses crushed Cheez-It--how brilliant is that.

I'm deviating from her recipe by roasting most of the tomatoes ala the Saveur method. They tasted so amazing that I will probably do this step forever, even with my Laurie Colwin recipe which uses a thick crust on top and bottom.

Of the two tomatoes, Goliath was perfection for my taste preference and the other (Cherokee Purple) was good, but...just good. It's texture is mushier and the seed areas are quite bitter. That one is definitely going to be roasted. It's a shame because that has been my go-to tomato since moving here.

Photos tomorrow as I'll roast tonight and bake then. I'm probably going to caramelize the onions ala Saveur as well.

PS: I'm only making 1/4 the recipe.

 
is the farmer's market too far for you to go? Might have been closed on MOnday.

The market man I got my tomatoes from for the beach trip has a number of varieties and one in particular was SO meaty--practically no pulp/seeds with an elaborate "pattern" in the horizontal slice--and large enough to cover the slice of bread! It is more of a pinkish color (but not a German Johnson pink). SO delicious.
Was the cherokee purple overripe?
HOwever, about your price, don't know their size but I pay $1.99/lb. for heirlooms but a lot of vendors are asking a lot more than that.
I have used just the round globe tomatoes for tomato pie, since it is cooked .

 
I have found that almost any tomato tastes wonderful after roasting. I use everything from

all colors of cherry, to any tomato which looks good. I even use tomatoes which have started to soften and wrinkle, all good. I roast with fresh garlic head, never peel the tomatoes and then whiz them up in the food processor for tomato sauce and paste. Or we leave them as is, and toss into pasta, soups or eat like candy. And I do love a good tomato tart. The Cheese It crackers sound very fun and yummy.

 
I agree--I think among other things it is that the cooking/heat concentrates the flavor, even

for sort of ordinary tomatoes.

 
Yep, I have even roasted those winter, pale tomatoes that are in the stores all winter long

amazing how good they taste after roasting with olive oil, fresh garlic, and a few herb springs thrown in.

 
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