Subj : Re: Spicy Tomato Soup To : Ben Collver From : Dave Drum Date : Wed Feb 22 2023 05:46:00 -=> Ben Collver wrote to Dave Drum <=- BC> Re: Re: Spicy Tomato Soup BC> By: Dave Drum to Ben Collver on Tue Feb 21 2023 06:15:04 DD> Here's *my* grannie's recpe which is better with the fresh 'maters than DD> the canned. But both are good. BC> Thanks for sharing your grannie's recipe. I'll hang on to it for the BC> end of the season home-grown tomato surplus. Tomato surplus??? What's that? Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Southern Tomato Pie Categories: Pastry, Fruits, Vegetables, Herbs, Cheese Yield: 6 servings MMMMM-------------------------PIE CRUST------------------------------ 1 1/4 c A-P flour 2 1/2 ts Granulated sugar 1/2 ts Salt 6 tb Cold butter; in 1/2" cubes 2 tb + 1 ts ice-cold water 1/2 ts White vinegar MMMMM---------------------FILLING & TOPPING-------------------------- 3 1/2 lb Vine-ripe tomatoes; cored, - seeded, in 1/2" dice, - divided 2 ts Salt; divided 1 ts Sugar; divided 1 tb Butter 1 lg Yellow onion; thin sliced - w/the grain 1 ts Picked thyme 2 tb Extra-virgin olive oil 1/4 ts Fresh ground black pepper 1/3 c Packed whole basil leaves 1/2 c Mayonnaise 1/3 c Grated fontina 1/3 c Grated Parmigiano-Reggiano 2 lg Roma or heirloom tomatoes,; - thin sliced, blotted dry - w/paper towels MAKE THE PIE CRUST: Place the flour, sugar, and salt in the bowl of a mixer fitted with the paddle attachment. Mix on medium for a few seconds. Begin adding the butter one cube at a time. Continue until the flour is speckled and crumbly, about 4 minutes. With the mixer still running, add the water and vinegar until just combined. Do not overmix. Press the dough into a 6" disk, wrap tightly in plastic wrap, and chill in the refrigerator overnight. Bring the crust to room temperature and lightly butter a 10" metal pie pan. Set the oven @ 400°. Dust your counter and rolling pin lightly with flour and roll the crust slightly larger than your pan. Lay the crust in the pan and press gently into its edges. Cut off the edges that hang over and discard. Freeze for at least 15 minutes or until you’re ready to blind-bake. Lay foil or parchment paper on top of the crust and weigh that down with dried beans or rice. Blind-bake the shell for 30 minutes. Remove the pie weights and foil or parchment and bake 5 minutes more. Set the cooked crust aside as you prepare the filling. MAKE THE FILLING: Toss half of the diced tomatoes with 1/2 teaspoon salt and 1/2 teaspoon sugar. Set them over a colander to drain while you get everything else ready, at least an hour. Lower your oven to 375ºF/190ºC. In a medium sauté pan or skillet, melt the butter and then add the onion and 1/2 teaspoon salt. Cook over medium-low heat until deeply caramelized. This will take about 45 minutes. If the onion gets away from you and burns a little, add 1/4 cup of water to the pan, scrape up the overbrowned bits, and keep going. In the end, you have a scant 2/3 cup caramelized onion. Toss the remaining diced tomatoes with 1/2 teaspoon salt, thyme, and olive oil. Spread in a single layer on a sheet tray with as much room separating the individual pieces as possible. Slide the tray onto the middle rack of your oven and roast for 30-35 minutes. You’re looking for the tomatoes to dry out and brown slightly. Once all the individual components are done, stir together the onion, the fresh and roasted diced tomatoes, the remaining salt, sugar, black pepper, and basil. Make the topping and finish the pie: In a separate, smaller bowl, stir together the mayonnaise, fontina, and Parmigiano. Spoon the filling into your blind-baked crust. Top with the cheese mixture and tomato slices. Bake in the middle of your oven for 30 minutes. You can serve this warm or at room temperature. Both have their virtues. By: Vivian Howard RECIPE FROM: https://www.saveur.com Uncle Dirty Dave's Archives MMMMM .... "A thing worth having is a thing worth cheating for." W. C. Fields --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .