Sunday, August 31, 2014

Tomato Pie Part 8?

I really don't know what number it is, but I am back at making Tomato Pie.  I still find it passingly strange that I really like it.  I am set out to making it the best.  I used Roma tomatoes for this pie, and fresh herbs from the garden.  I think it came out the best so far.

I started out by cubing the tomatoes, putting them in the colander with salt to drain the excess water. 

I went to the garden to pick spicy oregano, oregano, globe basil, chives, thyme, and parsley.  I washed, dried and chopped about 4 tablespoons of each.
 In keeping with "everything is better with bacon" theme....
 I put a pie crust in the quiche/tart pan and blind baked it for 20 minutes.
 In a large bowl I mixed eggs, mayonnaise, cheddar, mozzarella, and Andrew's grated cheese.

When the bacon was finished baking, I took 2 tablespoons of the bacon dripping, then sauteed shallots & garlic.  When it was cooled I added the bacon, shallot, garlic mixture to the bowl.  I then folded in the tomatoes.  I then added the mixture to the cooled pie crust. 
I baked it for 45 minutes at 350.

 After his outside chores were done, Andrew came inside to help with the evening fare.  I think he missed his true calling.

Andrew then grilled the lamb chops.

 Perfection, Andrew grilled them to perfection.

Grilled Lamb Chops with Tomato Pie. 

Life just don't get much better.


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