Since I can't seem to coerce our customers and tomato pie lovers to post their recipes here, this is a list of some of the things I've heard them tell us about their favorite recipes. Bear in mind that this is risky business and not unlike the old-fashioned game of telephone. What was said may not be exactly what I heard. Nonetheless, here goes: Instead of using a traditional pie crust, make your base with a puff pastry crust. Pre-bake it and fill it as you would in any other recipe.
Many customers opt to eliminate the mayo and cheddar. Instead, cheeses range from a little shredded mozzarella to grated parma., to our Wright Dairy Piedmont or Wanda.
Draining large tomato slices for 5 - 10 minutes on paper towels is a consistent thought.
Basil is incorporated between tomato layers, or sometimes just placed on top under a fine mozzarella topping.
A few recipes eliminate cheese completely, and go for olive oil, salt & pepper instead.
Whichever way you go, remember to use the season's best tomatoes - we now have heirlooms in stock, and are looking forward to the Chandler Mountain 'maters by early next week. Enjoy, and have a happy, safe, and tasty July 4th..
For a special occasion, make your guests individual tomato tarts. Purchase the small puff pastry tart shell, and prepare the shells as you would for a big tomato pie. Then, use red, yellow, and orange cherry tomato slices to fill each shell; add fresh basil on top and bake. Absolutely beautiful and yummy. It looks like you've spent hours, but it's still quick and easy.
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