One time on Usenet, Monsur Fromage du Pollet > said:

<snip recipes, yum!>

> NOTE1: Peel and seed the tomatoes, and cut into thickish silces. Allow
> to drain really well on papper towels a while to remove excess
> water/juice.
>
> (I usually just slice, de-seed and drain the tomatoes.) I can't
> stress enough Drain well....
>
> NOTE2: Try a thin layer of dejon mustard instead of the pepper.

Okay, now I have to weigh in, though my contribution is a bit
different as it has no tomatoes. I think they'd be a nice addition
though:

Tex Mex Appetizer Tart (Pillsbury)

1 8-inch pie crust
1-1/2 C. shredded Colby-Montery Jack cheese blend
1/2½ C. roasted red bell peppers (from 7.5 oz. jar), drained, chopped
1/2 C. mayonnaise
1 4.5 oz. can chopped green chiles
1/4 C. chopped fresh cilantro or parsley
Salsa

Heat oven to 375°. Place pie crust on ungreased cookie sheet. In
medium bowl, combine cheese, peppers, chiles, and mayo; mix well.
Spread over crust to within 1 inch of edges. Fold crust edges over
filling to form 1 inch border, flute. Bake for 20 to 35 minutes or
until crust is golden brown. Sprinkle with cilantro. Let stand 10
minutes, cut into wedges and serve warm, with salsa if desired.

I've served this at room temp and we had no leftovers...

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~