This looks good: Roasted Tomato-Basil Tart with St. George Cheddar

I love Laurie Colwin's Tomato Pie...lots of cheddar in there with a thick hot crust.

I found it's important to spin the tomatoes first to remove excess water.
And I also lay a bed of cheddar on the bottom crust to help keep the juices from making it go soggy.

Best pie for reheating that I've ever made.
Tomatoes must be tasty or don't waste your time.

 
This recipe has you dehydrate tomatoes in the oven first. I have the Cheeseboard cookbook and

they do that with tomatoes on their pizza too. Not only does it eliminate moisture, but it also concentrates the flavor.

 
I'm going to try this method for my friend's tomatoes. The other one didn't work well for me. They

are too oily and I think won't last until she returns home.

Picked another pail yesterday. Two more pails to pick yet.

 
Marg, freeze them. they freeze well. I freeze roasted tomatoes in small ziplocks, flattened.

then when I want to add them to a dish for extra wow flavor, I can just break off what I need and zip it back up. easy freezer storage too. I think this was a hint from Nan.

 
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