Tomato Pie
During Meatless March, I was itching to make one of my favorite recipes, " Classic Tomato Pie " (A Garden For The House blog), but alas, it demands luscious ripe tomatoes, a laughable idea in March. But now it is July! And those farmers market tomatoes are things of great beauty. Actually all the produce for tonight's dinner came from the market. I always use my longtime trusty pastry crust recipe, "Never-Fail Pastry" (see https://gomeatlessmarch.blogspot.com/2019/03/mushroom-parmesan-tart.html ), rather than the biscuits called for in the recipe. And rather than a cup of mayo, I do a spoonful of mayo and make up the rest with non-fat plain Greek yogurt. Healthier and, dare I say it, tastier! I don't know how other people seed tomatoes, but I slice them in half and then scoop out the seeds into the sink, and proceed. And I leave the slices in a strainer over a bowl for a while, so they relinquish a little of their juices before I stick them in the pie....