Roasted and fresh tomato pie from Saveur Magazine, Jun/Jul 2016 (#184) (page 75) by Vivian Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on September 12, 2016

    5 or 6 steps plus using garden tomatoes that should deliver A+ taste, but instead it was only fair to good. I did appreciate the fact this pie was not so sweet like some Southern style tomato pies I've made in the past. If following the direction for this pie, there is no way the top of the pie gets that nicely browned look without broiling as a last step and I did have to do that to finish the pie off or it would have looked quite anemic. For much simpler steps, Susy Middleton's tomato tart delivers fantastic taste and texture.

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