Tomato pie update
Well, I made the tomato pie this afternoon.
First the disclaimers:
As previously mentioned, I didn’t have any home grown tomatoes, so I used store-bought — but I got the kind that come on the short pieces of vine, since they’re usually redder and taste better.
I had an excess of extra-sharp cheddar in the fridge, so I used all cheddar instead of half cheddar and half monterey jack.
I used refrigerated, store-bought pie crust (which the recipe said was OK to do).
I must not have let the salted tomatoes drain for long enough, or else I used too many tomatoes or onions, because there’s a little clear liquid in the bottom of the pie pan after cutting a piece or two.
But even so …
Man, this tomato pie is crazy good. There are no mystery ingredients, no strange combinations of flavors; the most exotic thing in the recipe is dried basil. But somehow, the whole is greater than the sum of the parts.
You need to make this immediately.
.
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