Updated: Aug 6
#1~ Lee Ann's Tomato Pie (Easy Peezy-Refreshing served cold or slightly warm)
2-Large tomatoes OR 1-1 1/2 cup of cherry tomatoes halved
1 tsp.-Basil dried OR 2 Tbsp. fresh basil
1c.-Shredded Sharp Cheddar or Monterey Jack Cheese
1-Marie Callender's Pie Crust (Pet-Ritz is good too)
Slice the two large tomatoes in to thin slices or wedges (cherry tomatoes-cut in half). Slice the onion into thin slices. Place tomatoes and onions in pie crust-adjust to your preferences. Salt and pepper to your taste. Add basil. Mix mayo and cheese dollop, then spread over the mixture. Bake at 425 degrees for 20-30 minutes or until golden brown.
My two cents: I like the way the cherry tomatoes look, it's like a cute cherry pie, but tomatoes. I used our fresh farm grown Greek Basil...MMMMM! ENJOY! Thanks Farm Firend Lee Ann!
#2 ~ Marge's Green Tomato + Apple Chutney (Better than ketchup and so chunky and yummy) BBC Good Foods Recipe
4 tbsp olive oil
4 c. onions, chopped
6 garlic cloves, finely chopped
1 tbsp mixed spice
1 heaped tsp yellow mustard seeds
1 tsp chilli flakes (optional)
2 bay leaves
8 c. green tomatoes, roughly chopped
2 c. cooking apples, peeled and diced
3 1/2 c. cider vinegar
2 c. light soft brown sugar
1 c. soft pitted dates, chopped
1 c. golden raisins
1 tbsp flaky sea salt (or 1 heaped tsp coarse crystal)
Heat the oil in a preserving pan, then add the onions and let them gently soften for 10 mins. Add the garlic, spices and bay, and cook for 5 mins more until fragrant.
Tip in the tomatoes, apples and half the vinegar, then simmer for about 15 mins or until the tomatoes and apples are soft. Add the rest of the vinegar, then the sugar, dried fruit and salt, and cook gently until the sugar dissolves.
Turn up the heat a little, then bubble the chutney for about 1 hr 30 mins, or until it is thick and jammy. When ready, you will be able to drag a line across the bottom of the pan without the chutney flooding back straight away. The timing can vary depending on the water content of the tomatoes. Remove the bay leaves before potting the hot chutney into hot, sterilized jars.
My two cents: I use this chutney in place of ketchup on burgers, meatloaf, egg sandwiches, and well once you try it, you'll be looking for an excuse to use it. ;) It's a great substitute for ketchup for the kids too.
No long story here folks. Just the recipes and some encouragement. YOU CAN DO IT!