"zxcvbob" > wrote in message
...
> Melba's Jammin' wrote:
>> In article >,
>> "cybercat" > wrote:
>>
>>> "Melba's Jammin'" > wrote in message
>>> ...
>>>> In article >,
>>>> Melba's Jammin' > wrote:
>>>>
>>>>> Two Meen-a-soh-ta authors have books on Food & Wine's Best of the Best
>>>>> Cookbooks, Raghavan Iyer and Bea Ojakangas. This looks like something
>>>>> I'd enjoy eating:
>>>>>
>>>>> Provencal Tomato Casserole
>>>> Here's the TinyURL link to the pictures, if you're interested. Mouse
>>>> over each for a description of it.
>>> Looks good! How did it taste? I am wondering about consistency, too.
>>
>> I made it twice in two days. For me.
>> Consistency was easily forkable. I think it would have been wetter with
>> a non-Roma tomato. There was very little liquid seeping when a serving
>> was removed from the dish but it didn't seem dry at all. It was perfect.
>
>
> I just made one (took some minor liberties with the recipe) to use up the
> pink tomatoes I picked last weekend (they were red now, with bad spots I
> had to cut off.) These were plum tomatoes, and I quartered enough of them
> to half-fill a greased deep 10" Pyrex pie pan. Gave it a generous twist
> of pepper, and sprinkled with dehydrated onions (to absorb the excess
> juice from the tomatoes.) Covered with the seasoned crumbs (minus the
> green onions), Balsamic vinegar, grated cheese, and olive oil. Baked for
> about 17 minutes, then let it cool while I baked the fish sticks.
>
> Wonderful. The second serving was better, when it was warm instead of
> hot, and the crumbs had a chance to absorb some juice but were still
> crisp.
>
Oh man. Salivating here.