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Epicurean Kentuckian Recipe: Tamra Wilson's Tomato Pie
How could it not be good with Yellow and Red Tomatoes from Bruce & Patsy Wilson's garden? Just to make sure, the guarantee, late in the process 'I added a good shot of hot sauce,' she said.
Click on headline for complete protocol with picture of the results
By Tamra Wilson
Just saw the letter about tomato pie. I made a tomato pie recently, but am not sure if it's anything like the one referred to. Mine was savory, not sweet. I had a ton of ripe organic heirloom tomatoes from my parents' garden to use.
I sliced a variety - I used about 5 medium and large of yellow and red tomatoes, and lightly salted them - then sprinkled the bottom of a pre-fab whole wheat crust with Swiss and mozzarella cheeses, then I added the following, which were mixed together:
- 3 strips of bacon, cooked till crisp, then crumbledSeason with salt, pepper, and a little fresh minced garlic- mix well.
One thin layer of this mixture over the cheese, then a nice layer of tomatoes. then repeat the process, reserving some cheese for the top layer.
Just before adding the final cheese topping, mix together two large eggs, seasoned well with salt, pepper, and the juice that came out of the tomatoes-this is tasty stuff, and I hate to waste it, even though many cooks have historically disposed of this.
I also add a good shot of hot sauce.
Pour this over the rest of the ingredients, then sprinkle with the combined cheeses.
Chef's self-critique - To my taste, it was really good, and with a good salad, it makes 6 regular, or 4 extreme-size portions. Serve with additional sliced tomatoes and hot sauce, and a nice green salad.
This can, of course, be altered to suit individual tastes, you could use cheddar cheese instead of swiss, sausage instead of bacon, or not meat at all, broccoli instead of spinach - just use what you have- the main thing is lots of tomatoes, and things that taste good with them, and a little egg to hold it together.
- TAMRA WILSON
This story was posted on 2013-09-28 11:15:32
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