Tidewater Kitchen cheeses into a bowl and mix together with the f lour. Spread 1/3 of the cheese mixture over the bottom of each of the pastry shells. Spread the sauteed onions over the cheese. Peel tomatoes by dropping them into boiling water for 30 seconds and then into ice water. The skins should split so you can slip the peels off easily. If you prefer the added nutrition and fiber, you can leave the peels on. Slice the tomatoes into 1/4-inch slices and place them in the skillet in which you sautĂŠed the onions. On medium heat, allow the tomatoes to just heat through so they absorb any of the remaining butter (about three minutes). Spread the tomatoes and basil evenly over the onions. Cover with the remaining cheese. In a small bowl, whisk together the eggs and half-and-half just until incorporated. Carefully pour over the cheese. Sprinkle the tops of the pies with a light dusting of nutmeg and bake for 35 to 40 minutes until just set and golden brown. This recipe makes two pies and serves 12 people if using as an appetizer, or 8 people if using as a main course. TOMATO BASIL SOUP 4 cups tomatoes ~ 8-10 cored, peeled and chopped (directions
Tomato basil soup is great with a grilled cheese sandwich. for peeling are under the cheese, tomato and onion pie recipe) or canned whole tomatoes, crushed 4 cups tomato juice or part vegetable or chicken stock 12 fresh basil leaves, washed 1 cup heavy cream 1 stick unsalted butter Garnish with basil leaves Combine the first 2 ingredients and simmer for 30 minutes. Cool before adding to the blender. Puree the tomatoes and juice, along with the basil leaves, in the blender. Return to the saucepan and add cream and butter, while stirring over low heat. Garnish with basil and serve with your favorite crusty bread. COLD TOMATO SOUP If it is too stifling to heat up the stove, this cold tomato soup is full of raw vegetables and your body will thank you for it.
Tidewater Times September 2013