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Cooking Archives Mar 2010

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Green Tomato Pie
 
Courtesy of Crane Creek Vineyards

Chef David Sanford suggests Crane Creek’s Seyval with this dish.

Ingredients
Butter, for greasing dish
4 large green tomatoes, seeded, rough-chopped
1/3 cup finely chopped onion
1 teaspoon finely minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar
1 teaspoon thyme
1/4 teaspoon freshly grated nutmeg
1/2 cup grated Parmesan cheese
Mayonnaise
3 to 4 slices cubed white sandwich bread
4 tablespoons melted butter
Directions
Preheat oven to 375 degrees. Butter a glass baking dish. Combine tomatoes, onion, garlic, salt, black pepper, sugar, thyme, nutmeg and Parmesan. Add mayonnaise 1 tablespoon at a time just until ingredients bind together. Set aside.


Drizzle cubed bread with melted butter. Toast on a baking sheet for 8-12 minutes until golden brown. Add to tomato mixture and gently toss.


Turn mixture into baking dish. Cover mixture with parchment directly on the surface. Cover baking dish with foil and bake for 40 minutes. Remove foil and continue to bake for 10 minutes. Note: This pie is delicious warm or at room temperature.

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