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Still having a surplus of tomatoes on hand after receiving my friend Richard's bountiful 'care box'...., I decided to use some up and made a deep dish pie with the ripest in the bunch....it turned out delicious!
Quantities are approximate as I didn't really measure anything.
Ingredients are listed in the order in which I added them.
1 deep dish pie shell (*) or your own favorite recipe
1 heaping Tablespoon Dijon Country Rough mustard
Brush mustard over bottom and sides of pie shell and bake until light
golden - I do this while oven is heating up to 350o F
1/4 cup shredded medium sharp Cheddar
One layer ripe tomato slices
Sprinkle chopped garden onions
Sprinkle chopped fresh basil
Sprinkle chopped fresh chives
Dot with little mounds of chevre - about 1/2 teaspoon each (**)
One layer ripe tomato slices
Add another layer of the chopped onions, basil and chives
Top with another 1/4 cup shredded medium sharp Cheddar
Beat 4-5 eggs (depending on size)
Add milk and beat together
A touch of salt & fresh ground pepper
Pour over the pie filling and let it rest a bit so the liquid will go
all the way to the bottom. Add more egg/milk if needed to top it
Bake at 350o F until puffed and golden. Remove from oven, let rest
for a few minutes, slice and enjoy!
It was delicious!
(*) I keep some in the freezer for emergencies ;-)
(**) I used a full small 4 ounce log of chevre (creamy goat cheese)
YIELD: 6 servings for normal people - 4 for us
SOURCE: Sonia Martinez
~~~~~~~~~~~~~
(c) Sonia Martinez is a Gather Food Correspondent. Her Tropical Taste articles appear twice monthly in Gather.  To keep up with her other interests check out her food and garden blogsite
You can keep up with all her postings and other Gather activity by joining her Gather network. Just click here: http://foodiesleuth.gather.com  and then select the orange "Connect" button on the left-hand side of the page.
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Comments: 36
Donna, I also made some more of the Tomato Confit
with the other tomatoes
Thank you so much, Barbra;
It's an E-500 Olympus digital camera........came with two lenses. I'm still learning my way around it.....!
I'm one of those technically challenged people who can read a recipe and almost taste it, but I can read a technical manual and it all seems to be in a foreign language I don't recognize!!!!
here it is
http://www.soniatasteshawaii.com/2006/11/tomato_confit.html
Or go to my blogsite www.soniatasteshawaii.com
and then click on the right hand-side on FOOD & RECIPES and scroll down to November 20th
Sorry!
Linda, as long as they are deep red, ripe and juicy, it should work with any tomatoes! I haven't heard of the recipe with cracker crumbs and mayo....
I usually make a frittata style egg bake, as I am not a big crust eater.
She makes a great spinach quiche flaky crust, just delish! The best part is she makes enough for her Mom to have. Thanks for sharing. Look for my next part
of, memories of my childhood coming soon.
Thanks, Joanne!
Of course, when I want to make an elegant, I make my own pastry, but most of the time, the frozen one will serve well - I used deep ones.
Jenna, I could eat tomatoes every day. Tomato sandwiches are one of my favorite ways to eat them.
I also make a tomato confit that everyone who has tried it, loves!!! I made another batch of it this time around and have 3 pints plus a bowl of it in the refrigerator. I will be giving a pint away to Richard, my tomato farmer friend.....the rest we are hoarding!
If you scroll up the comments a bit, you will see the URL for the recipe
Veggie or fruit?
and a recipe to go with this game, my
Vitamins & a buzz
.......and my comment to your 2nd post was:
I have seen the tomato beer in the store but have not tasted it.........for some reason, even though I like tomato in any way, shape or form, I'm not sure about this beer thing.......
;-)