Tomato Pie Technique


 
S

Steve Petrone

TVWBB Platinum Member
One complaint. Runny tomato pie. Two solutions:
slice tomatoes and place on paper towels or dry/roast tomato slices in oven. Somehow, I think roasting the slices concentrates flavor while the quick paper towel treatment just soaks up the liquid. Thoughts.
 
Steve,

A couple of thoughts...salting the tomatoes and letting them sit in a colander will draw out moisture. Choose a meaty variety of tomato. You want to minimize the amount of the 'jelly' (placental tissue) and maximize the meat. Think Roma versus stardard salad tomato. Instead of a top and bottom crust you could consider a traditional bottom crust with an herbed bread crumb topping with a little of the crumbs combined with your tomatoes. This will absorb some excess moisture.

Paul
 
My wife made one today. After removing first slice, she drained juice into sink.

Bottom crust was soggy, but her top crust was outstanding.

She also added some Hatch Chiles that I roasted for a really tasty pie.
 
Steve, this may sound sacrilegious, with the abundance of home grown stuff, but use hot house tomatoes. Don't really like 'em but noticed they don't exude a lot of liquid in the cooking process. I also add sauted onions and green peppers on top of the tomatoes.
 
Steve - I've always just used meaty tomatoes and let sit on paper towels for a bit. I also partially bake crust before "filling". Seems to work for me. Jim
 
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