Thread Number: 72349  /  Tag: Recipes, Cooking Accessories
Roasted Tomato Pie
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Post# 956232   9/5/2017 at 10:06 by kevin313 (Detroit, Michigan)        

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Here in Michigan we are in high tomato season, with the farms in our area exploding with delicious summer tomatoes. We eat as many as possible because for nine months out of the year, tomatoes here are terrible - shipped in from who knows where, picked green or hot house raised and without any real flavor.

Here's one way to use fresh tomatoes. It's a savory pie that combines tomatoes, onions and fresh herbs.

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Post# 956390 , Reply# 1   9/6/2017 at 09:58 by golittlesport (California)        

This sounds delicious! Bet it would great for brunch with a side of scrambled eggs.

Post# 956392 , Reply# 2   9/6/2017 at 10:03 by vacerator (Macomb, Michigan)        
It's delicious!!!

I made it last year with my garden tomatoes.

Post# 956497 , Reply# 3   9/7/2017 at 06:46 by Frigilux (The Minnesota Prairie)        

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Could almost smell the roasted tomatoes and fresh herbs through the computer screen. Another fantastic recipe, Kevin, and one I'll try this weekend. As for the pastry, Pillsbury's unroll-and-use crusts are really pretty decent, especially when they are baked to a nice, dark brown as in your recipe. It develops a great rich, nut-like flavor.

Each Tuesday afternoon and Saturday morning there is a farmer's market on the courthouse square downtown. I'll be able to pick up fresh tomatoes, onions and herbs. Great video; always enjoy the rapport between you and Ralph.

Post# 956537 , Reply# 4   9/7/2017 at 13:26 by rp2813 (The Big Blue Bubble)        
Channeling Seth Myers

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Ya burnt!

Post# 956584 , Reply# 5   9/7/2017 at 22:56 by norgeway (mocksville n c )        
I make a tomato

And eggplant pie that is similar...This looks good, I LOVE cooked tomatos but wont eat a raw one, Roasting would make it better!

Post# 956585 , Reply# 6   9/7/2017 at 23:01 by norgeway (mocksville n c )        
How is the Signature

Working out, looks like it bakes great!

Post# 956617 , Reply# 7   9/8/2017 at 10:28 by rpms (ontario canada)        

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I don't like raw tomatoes either. I am going to make this for sure. I think I would be tempted to toss a green pepper in the mix.
Kevin,still making your buttermilk meat loaf. Still the best.
Was at my mom's house and she made a meat loaf. You could see it bubbling away in it's own grease. When it was done it was hard as a brick.
What amazes me about the buttermilk meat loaf is how big a loaf it makes. It seems to double in size in the oven.
Now I am craving it.

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