Vegetables Edisto Tomato Pie Dorothy Lucas Recipe 55

SKILLET TOMATO MAC WITH CHEESE BISCUITS RECIPE

Steps:

• Heat oven to 375 degrees. In small bowl, stir Bisquick mix, cheese, garlic powder, 1/4 cup water and the egg with wire whisk or fork until blended; set aside. In 10-" oven proof skillet, cook beef over medium-high heat 5 - 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in pasta sauce, 3/4 cup water and the macaroni. Heat to boiling, about 5 minutes, stirring constantly. Spoon Bisquick mixture around edge of meat mixture in skillet, leaving center open. Bake uncovered 20 to 25 mins. or until top is golden brown. Sprinkle with more cheese if desired. Cook's Note: If you don't have an ovenproof skillet cook the beef mixture in a skillet and pour it into a greased 2-quart casserole. Spoon the Bisquick mixture on top and bake.

TOMATO PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

HOW TO MAKE PIZZA SAUCE WITH SAN MARZANO TOMATOES RECIPE

Steps:

• This videos uses actual San Marzano tomatoes and shows you from beginning to end how to turn them into Pizza Sauce. Their method for removing seeds is great, fast, but doesn't get all of them and they use waaay too much basil for my tastes, and I am not sure I would prefer this "chunky" style. If it were me, I would run it through the blender after cooking to get it down smoother. I wrote down their ingredients in case you are not fast enough to write them down when they appear on the video. This next video involves strained tomatoes which produces a pizza sauce more peope are familiar with (as opposed to the above chunky/heavy version). No seeds, smooth, no chunkiness. Word of caution: From what I observed, and other viewers commented on in youtube, this cook went overboard on the spices and used too many. But this recipe does have it's good points and you should be able to use his basics to combine your own flavors to suit your tastes. Olive oil 2 cloves garlic, Strained Tomatoes Crushed red pepper Thyme Blended italian seasonings Salt Brown sugar ----- Maybe I am just being biased but I think the sauce/video we produced for our sister website Roma-Tomato.com works great on pizza because we've done it that way and we enjoyed it. The slow cook aspect of it simmers the sauce down for a long time until it gets thicker and thicker while a lot of the tomato flavor is cooked in. Unlike many others, we remove the seeds and leftover through a strainer or food mill. Follow the last variation on the video which calls for: 1 small onion, fine chopped 1-2 gloves of garlic, minced salt, pepper to taste, Oregano to preference. After that, add your other favorite ingredients which are not listed on the video: Oregano, Italian seasoning, basil, chopped red pepper or paprika, brown sugar A litle olive oil in the beginning might also work for some people. American marinara sauce is not the same as Italian marinara sauce. Marinara means "Marine" - as in the sea, and the following recipes are what makes up the base of an Italian Marinara sauce that is a seafood based sauce for mussells, or red clam sauce. Americans use this base quite differently. ----- The following recipe is from an Italian chef and looks really good and is so incredibly simple. I've writen down the ingredients and major points for your convenience. Ingredients: Extra Virgin Olive OIl, 1/4 cup Chopped garlic cloves, 4-6 32 ounce can of partly crushed San Marzano or plum tomatoes. Chopped parsley and basil 3 "pinches" of black pepper 4 pinces of Kosher salt. Major Points: Cook for 25 minutes if using can tomatoes. Garden fresh tomatoes might require longer cooking/simmering. Pay attention to what he says about it toward the end of the video. However, he doesn't say how long to cook if you use fresh tomatoes. This recipe also produces a "chunky" marinara sauce, like the one below and as the cook below states, if you want it "smoother" you can run it through the blender after cooking. As she says in the video below, this is more of a chunky marinara sauce. According to her, if you want it smoother, you can "blend it" (through a blender). She uses a lot of basil and if you are cooking with canned San Marzano tomatoes, remember that most of them come packed with basil - so you dont want to ADD too much more. Ingredients Olive oil 1 large yellow onion, finely chopped 4 garlic cloves minced, 2 tbsp chopped basil 30 oz chopped/diced tomatoes (San Marzano of course) 1 tbsp tomato paste 1 tbsp oregano salt & pepper Major Points: Let the olive oil and onion cook together for 8-10 minutes so that it is a "little bit brown." Then add garlic, basil, stir together, then add tomatoes, followed by water in the amount of 1/4 of the tomato can. She then adds the tomato pastes and mixes it in well. Then add your oregano, salt and pepper to taste. Let simmer for 20 minutes (fresh tomatoes might take longer). ----- This is another video/recipe from "Giuliana" with DeLallo brand for their DOP San Marzano tomatoes. She starts out describing it as a tomato sauce but later says it's also a simple marinara sauce. A longer video but very informative. Although she mixes in the pasta when she's done, it's not necessary if using as a marinara sauce for other purposes. Ingredients: Coat bottom of pan with oil Garlic (crushed, but not minced as she will remove it and the onion when she is done) 1 Med. Yellow onion 1 28 ounce can of DeLallo San Marzano tomatoes, Salt Basil

VEGETABLES - EDISTO TOMATO PIE (DOROTHY LUCAS) RECIPE - (5/5)

Steps:

• Layer tomatoes in pre-baked pie shell, sprinkling each layer with salt, pepper, basil and garlic powder. Mix together grated cheese and mayonnaise. Spread on top of tomatoes. Bake @ 350 for 35 minutes or until golden and bubbly. Let stand 5 min. and serve May add 1 large chopped onion and top with herb dressing mix if desired