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Old 06-01-2018, 09:52 AM
Status: "Elect a clown? Expect a circus!" (set 4 days ago)
 
Location: By the sea, by the sea, by the beautiful sea
58,053 posts, read 40,812,327 times
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Quote:
Originally Posted by greatblueheron View Post
Recipe is such you can add or interchange ingredients like a quiche....try using swiss cheese for a change, fresh herbs, red onion...or make it tex-mex with cilantro and mexican mixed cheeses....

I'm curious if you do the dip-in-boiling water peel on the tomatoes before putting them in the pie?
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Old 06-01-2018, 10:06 AM
 
Location: Nantahala National Forest, NC
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Quote:
Originally Posted by burdell View Post
I'm curious if you do the dip-in-boiling water peel on the tomatoes before putting them in the pie?


No the tomato skin doesn't bother me....guess you could except...

it's most important to use well drained tomatoes or the pie will be mushy.
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Old 06-01-2018, 10:16 AM
Status: "Elect a clown? Expect a circus!" (set 4 days ago)
 
Location: By the sea, by the sea, by the beautiful sea
58,053 posts, read 40,812,327 times
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Quote:
Originally Posted by greatblueheron View Post
No the tomato skin doesn't bother me....guess you could except...

it's most important to use well drained tomatoes or the pie will be mushy.

I'll have to put it on my getting far too long 'things to try list'. Have to wait 'til there's good looking tomatoes in the market, I gave up on growing in the backyard, just too much heat here for them to do well it seems.

Last edited by burdell; 06-01-2018 at 10:26 AM..
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Old 06-01-2018, 10:18 AM
 
Location: Mount Pleasant, SC
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I add sundried tomatoes but not the ones in oil. This is really to insure that it's not too runny. It takes a lot of time/work to get those tomatoes drained. and salting the tomatoes while draining on paper is a help too.
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Old 06-01-2018, 10:28 AM
Status: "Elect a clown? Expect a circus!" (set 4 days ago)
 
Location: By the sea, by the sea, by the beautiful sea
58,053 posts, read 40,812,327 times
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Quote:
Originally Posted by joyeaux View Post
I add sundried tomatoes but not the ones in oil. This is really to insure that it's not too runny. It takes a lot of time/work to get those tomatoes drained. and salting the tomatoes while draining on paper is a help too.
I was thinking maybe salt them and let sit in a colander a bit before draining on paper.
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Old 06-01-2018, 10:40 AM
 
Location: Mount Pleasant, SC
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Quote:
Originally Posted by burdell View Post
I was thinking maybe salt them and let sit in a colander a bit before draining on paper.
Thanks! Makes sense ... hadn't thought of that
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Old 06-02-2018, 12:26 PM
 
Location: Nantahala National Forest, NC
26,825 posts, read 5,734,370 times
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Quote:
Originally Posted by burdell View Post
I was thinking maybe salt them and let sit in a colander a bit before draining on paper.
Yes, the salting is important...thanks for adding this to the thread...
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Old 06-02-2018, 01:22 PM
 
Location: South Carolina
13,780 posts, read 18,685,586 times
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Quote:
Originally Posted by grampaTom View Post
Maybe you could bake a couple of tomato 'tarts' so you could have enough just for yourself.

OP, I like a little crumbled bacon in mine.


this brought back some memories of when my grand dad saw the widow murray down the road from my aunt s house way back when . mid 1960s . Grandpa talked about the widow murray and referenced her to a real tomatoe , then my aunt came outside on the porch and said that woman is a pure tart I tell ya . LOL ....
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