Thursday 6 December 2012

Aunt Nellie’s Tomato Pie

From Mrs Harvey’s Sister-in-Law and other Tasty Dishes, Margaret Dunn, Murdoch Books, 2007.

I always enjoy making recipes from this book with the fascinating title. It is a collection of family and friends’ recipes and they have the feeling that they are the result of a loving collection that must work.

For this easy dish three medium-sized tomatoes were skinned, chopped roughly and placed in a saucepan on a low heat for half an hour. I added a little salt. At the end of this time a cup of soft bread crumbs was added and the mixture left to cool.

Two eggs were beaten with a cup of milk, some salt and pepper, and added to the tomato mixture. They were placed in a pie dish and put in a low oven for an hour. That was it.

The result turned out to be more like a set tomato custard than a pie. It was tasty but had the texture of a savoury custard. It was better cold than it was hot. While I didn’t mind it I think I would let Aunt Nellie keep this recipe.

Taste: ✔✔✔
Ease of cooking: ✔✔✔

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