Thanks to Marilyn, I just made Laurie Colwin's Tomato Pie - YUMMY

M

music-city-missy

Well-known member
That being said, I got Marilyn's last round of tips after I had put it in the oven and I think it would have been even better with those tips.

1) put a layer of cheese in first to help 'seal' the crust

2) chop the tomatoes rather than slice

3) put in the salad spinner and remove some of the moisture

I used all the herbs that are doing good in planter right now - basil, thyme, and oregano. DH encouraged me to put a few red pepper flakes and I think that might work also.

This would be awesome with some bacon in there too - just chop fine and put on top of the final layer of cheese so it doesn't get soggy.

And I am wondering what thinning the mayo with some balsamic vinegar might do since it goes so well with tomatoes.

This is definitely a keeper and one to be a little creative with. But it was SO yummy and SO pretty - I can't believe I made it!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=86092

 
Okie dokie, guys! Guess I'm going to have to try this one!

Thanks for hints, MCM!

As soon as some more tomatoes ripen I'll be making it!

Thank you!

 
Does anyone know if this would freeze well? I used Nayonaise/mustard on this

pie instead of mayo. Haven't a clue if either of those will freeze/defrost well.

 
Mar, I hate to burst your tomato bubble, but I came across this website yesterday....

although, it's up to you to try freezing the pie. See link below for Freezing Prepared Foods from University Of Georgia Cooperative Extension Service and here's an excerpt from them (Problem Foods, under Vegetable Dishes):

---

Problem Foods
Cooked creamed vegetables tend to lose flavor rapidly and should only be stored a few days. To do this, cook
vegetables and cool quickly. Add sauce. Package. Leave headspace.
Lettuce, other greens or raw tomatoes lose crispness and become soggy.

---

Geez Mar, I'd rather mail you some fresh Jersey tomatoes than you freeze a tomato pie. Just you and Larry and neighbor Bob? Between the two or three of you, chow down on it and keep it in the fridge is my suggestion.

My Mom used to make an egg, tomato, bacon, and onion pie that was great in the summer. It was meant to be served cold and didn't last in the fridge for too long. I'll be darned if I can find the recipe now. It was a Scottish recipe that I grew up with and I'll never forget.

http://www.uga.edu/nchfp/publications/uga/FreezingPreparedFoods.pdf

 
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