I want to share an amazing recipe with you all. It's from America's Test Kitchen and it's for "summer tomato pie."
The key to this recipe is the tomatoes. You need really good beefsteak tomatoes of the sort we used to enjoy half a century ago. Some of these vintage varieties are making comebacks and they remind us of how lifeless most of the grocery store offerings can be.
It's a simple recipe. Pie crusts (2). 2 lbs. of ripe beefsteak tomatoes, cored and sliced into 1/4" slices. 1/2 tsp. salt. 1/4 c. mayo. 4 tsp. cornstarch. 1-1/2 c. grated sharp cheddar. 4 scallions thin sliced. That's it. Easy, peasy - and it's amazing.
Click on the link, print a copy of the recipe, and enjoy.
The trick is having the right tomatoes. It's the tomato flavour that comes through and makes this recipe magic. Weak tomatoes will be overwhelmed by the cheeses.
Follow the recipe to the letter the first time. That's the best way to appreciate how great this pie is and, from there, you can figure out how to personalize it. You might want to add fresh basil, for example, or try other cheeses or cheese combinations.
If you're interested, get the recipe printed off fairly soon as they don't stay up for very long.
1 comment:
I am growing tomatoes this summer, Mound. I am thinking of using some of them in this recipe. Thanks!
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