and be careful what you ask for. They are ginormous and plentiful.
Yikes!

I imagine I'll be looking for a tasty tomato tart recipe later this week.

nancy

On Aug 17, 2:45*pm, "Nancy Young" > wrote:
> and be careful what you ask for. *They are ginormous and plentiful. *
> Yikes! *
>
> I imagine I'll be looking for a tasty tomato tart recipe later this week.
>
> nancy

I've been looking for a young tart for quite sometime.

Nancy Young wrote:
> and be careful what you ask for. They are ginormous and plentiful.
> Yikes!
> I imagine I'll be looking for a tasty tomato tart recipe later this week.
>
> nancy
>

This one looks worth trying...

http://simplyrecipes.com/recipes/tomato_pie/

Tracy

Tracy wrote:
> Nancy Young wrote:
>> and be careful what you ask for. They are ginormous and plentiful.
>> Yikes!
>> I imagine I'll be looking for a tasty tomato tart recipe later this
>> week.

> This one looks worth trying...
>
> http://simplyrecipes.com/recipes/tomato_pie/

Thanks! It looks delicious. I've bookmarked it. The basil's growing
like mad, too.

nancy

Chemo the Clown wrote:
> On Aug 17, 2:45 pm, "Nancy Young" > wrote:
>> and be careful what you ask for. They are ginormous and plentiful.
>> Yikes!
>>
>> I imagine I'll be looking for a tasty tomato tart recipe later this
>> week.

> I've been looking for a young tart for quite sometime.

That can get expensive. Just sayin.

nancy

On Aug 17, 2:45*pm, "Nancy Young" > wrote:
> and be careful what you ask for. *They are ginormous and plentiful. *
> Yikes! *
>
> I imagine I'll be looking for a tasty tomato tart recipe later this week.
>
Ours were pink the first year we grew them, then red the next year,
then pink again. Different strains that we didn't know how to ask
about at the nursery. Up to a pound in size, and so delicious. It's
fun to find new things to do with them but those that stay closest to
the vine, so to speak, turn out to be the best. A sandwich of white
bread, butter, tomato, salt and pepper, for example. -aem

aem wrote:
> On Aug 17, 2:45 pm, "Nancy Young" > wrote:
>> and be careful what you ask for. They are ginormous and plentiful.
>> Yikes!
>>
>> I imagine I'll be looking for a tasty tomato tart recipe later this
>> week.
>>
> Ours were pink the first year we grew them, then red the next year,
> then pink again. Different strains that we didn't know how to ask
> about at the nursery. Up to a pound in size, and so delicious. It's
> fun to find new things to do with them but those that stay closest to
> the vine, so to speak, turn out to be the best. A sandwich of white
> bread, butter, tomato, salt and pepper, for example.

You know, I could not agree more. That's my intention, but what I'm
seeing ... I can only eat so many tomato sandwiches, etc. And I just
know they're going to all come in at once, so I was thinking some will
have to be cooked in some way.

I didn't plant them to cook. This is my first year planting Brandywines,
so I wasn't expecting such huge and plentyful tomatoes. I am not
complaining.

I'm getting a new neighbor at the end of the week, maybe I'll lay a
couple off on her. (laugh)

nancy

On Mon, 17 Aug 2009 17:45:39 -0400, "Nancy Young"
> wrote:

>and be careful what you ask for. They are ginormous and plentiful.
>Yikes!
>
>I imagine I'll be looking for a tasty tomato tart recipe later this week.
>
Here's the latest from Simply Recipes
http://simplyrecipes.com/recipes/tomato_pie/
HTH

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 17 Aug 2009 18:50:32 -0400, Tracy > wrote:

>Nancy Young wrote:
>> and be careful what you ask for. They are ginormous and plentiful.
>> Yikes!
>> I imagine I'll be looking for a tasty tomato tart recipe later this week.
>>
>> nancy
>>
>
>This one looks worth trying...
>
>http://simplyrecipes.com/recipes/tomato_pie/
>
Oops! I was redundant.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Mon, 17 Aug 2009 18:50:32 -0400, Tracy > wrote:
>
>> Nancy Young wrote:
>>> and be careful what you ask for. They are ginormous and plentiful.
>>> Yikes!
>>> I imagine I'll be looking for a tasty tomato tart recipe later this
>>> week.

>> This one looks worth trying...
>>
>> http://simplyrecipes.com/recipes/tomato_pie/
>>
> Oops! I was redundant.

Hah! How funny is that? I thank you anyway for posting it for me.

nancy

sf wrote:
> On Mon, 17 Aug 2009 18:50:32 -0400, Tracy > wrote:
>
>> Nancy Young wrote:
>>> and be careful what you ask for. They are ginormous and plentiful.
>>> Yikes!
>>> I imagine I'll be looking for a tasty tomato tart recipe later this week.
>>>
>>> nancy
>>>
>> This one looks worth trying...
>>
>> http://simplyrecipes.com/recipes/tomato_pie/
>>
> Oops! I was redundant.
>
>
;-) great minds....

"Nancy Young" > wrote in
on Aug Mon 2009 pm

> Thanks! It looks delicious. I've bookmarked it. The basil's growing
> like mad, too.
>
>

@@@@@ Now You're Cooking! Export Format

Alan's Tomato Pie

pies, tested, vegetables

2 deep-dish pie crusts (10 inch)
black pepper to taste; see note2
kosher salt to taste
2 1/2 to 3 lbs medium-sized ripe slicing; tomatoes, see note1
1 large bunch of fresh basil
4 ounces (2 cups) medium-sharp or sharp cheddar; cheese grated
2/3 cup homemade or best-quality mayonnaise
1/2 juice of 1/2 lemon
2-3 tbsp heavy cream

Preheat oven to 350F

Fit one of the crusts to a pie pan. Sprinkle with pepper (well) SEE NOTE2
and prick the pastry all over with a fork.

Place a layer of tomatoes in the pie pan, sprinkle with a little
salt.pepper and add a sparse layer of fresh basil leaves;

repeat for a second, third, and fourth layer.

Top with the grated cheese.

Thin the mayonnaise with the juice of 1/2 lemon and spread it over the
surface. (Over top of the tomatoes).

Quickly add the second pie crust, fit it over the pie and seal the edges by
pinching them together. Cut several slits in the dough to allow steam to
escape and brush the surface with the heavy cream.

Bake in a 350 degree oven until the pie is hot all the way through and the
crust is golden, about 25 - 30 minutes.

Let rest for 15 minutes before serving. Cut in wedges and garnish each
slice with a sprig of fresh basil.

NOTE1: Peel and seed the tomatoes, and cut into thickish silces. Allow to
drain on papper towels a while to remove excess water/juice.

NOTE2: Try a thin layer of dejon mustard instead of pepper.
** Exported from Now You're Cooking! v5.85 **



--
Is that your nose, or are you eatting a banana? -Alan

On Aug 17, 5:45*pm, Chemo the Clown > wrote:
> On Aug 17, 2:45*pm, "Nancy Young" > wrote:
>
> > and be careful what you ask for. *They are ginormous and plentiful. *
> > Yikes! *
>
> > I imagine I'll be looking for a tasty tomato tart recipe later this week.
>
> > nancy
>
> I've been looking for a young tart for quite sometime.

The first time I saw the subject I thought, that's ripe for innuendo,
like, my cucumbers are 12" long. I have given up growing large
tomatoes because the dang squirrels will take one bite out of each
one. Next year I'm expanding my raised beds, so I'll have so many
that the squirrels can't get all of them. Oh, and I don't grow cukes.

--Bryan

On Aug 18, 5:27*am, Bobo Bonobo® > wrote:
> On Aug 17, 5:45*pm, Chemo the Clown > wrote:
>
> > On Aug 17, 2:45*pm, "Nancy Young" > wrote:
>
> > > and be careful what you ask for. *They are ginormous and plentiful. *
> > > Yikes! *
>
> > > I imagine I'll be looking for a tasty tomato tart recipe later this week.
>
> > > nancy
>
> > I've been looking for a young tart for quite sometime.
>
> The first time I saw the subject I thought, that's ripe for innuendo,
> like, my cucumbers are 12" long. *I have given up growing large
> tomatoes because the dang squirrels will take one bite out of each
> one. *Next year I'm expanding my raised beds, so I'll have so many
> that the squirrels can't get all of them. *Oh, and I don't grow cukes.
>
> --Bryan

Squirrels gotta eat too!

My tomatoes are starting to come in, finally. Haven't had any squirrel
bites yet.

John Kuthe...

On Aug 18, 5:50*am, John Kuthe > wrote:
> On Aug 18, 5:27*am, Bobo Bonobo® > wrote:
>
>
>
> > On Aug 17, 5:45*pm, Chemo the Clown > wrote:
>
> > > On Aug 17, 2:45*pm, "Nancy Young" > wrote:
>
> > > > and be careful what you ask for. *They are ginormous and plentiful. *
> > > > Yikes! *
>
> > > > I imagine I'll be looking for a tasty tomato tart recipe later this week.
>
> > > > nancy
>
> > > I've been looking for a young tart for quite sometime.
>
> > The first time I saw the subject I thought, that's ripe for innuendo,
> > like, my cucumbers are 12" long. *I have given up growing large
> > tomatoes because the dang squirrels will take one bite out of each
> > one. *Next year I'm expanding my raised beds, so I'll have so many
> > that the squirrels can't get all of them. *Oh, and I don't grow cukes..
>
> > --Bryan
>
> Squirrels gotta eat too!
>
> My tomatoes are starting to come in, finally. Haven't had any squirrel
> bites yet.

I've had Juleits for a few weeks, but they aren't intensely flavored
enough. Too sweet, too low acid.
The one Ceylon I've gotten was delicious.
http://www.tomatogrowers.com/small.htm
The few Matinas were even better.
http://www.tomatogrowers.com/early2.htm

Oh, I also had a Red Currant volunteer.

I'm going to go out and pick a few right now.
>
> John Kuthe...

--Bryan

Nancy Young wrote:
> and be careful what you ask for. They are ginormous and plentiful.
> Yikes!
> I imagine I'll be looking for a tasty tomato tart recipe later this week.
>
> nancy
>

Mine are very mis-shaped and weird looking this year but they are huge.
Hopefully they will mature into something edible. Bad year for tomatoes
here. Even the grape and cherry tomatoes didn't start produce anything
significant until last week.

George wrote:
> Nancy Young wrote:
>> and be careful what you ask for. They are ginormous and plentiful.
>> Yikes!
>> I imagine I'll be looking for a tasty tomato tart recipe later this
>> week.

> Mine are very mis-shaped and weird looking this year but they are
> huge.

Ditto. Though I've never grown this variety before, so I didn't know
if they were supposed to be that shape. Some are rounder.

Until the last couple of days, they were green ... I don't mean the
getting ready to ripen green, I mean that real dark green that means
they are not even close.

> Hopefully they will mature into something edible.

> Bad year for
> tomatoes here. Even the grape and cherry tomatoes didn't start
> produce anything significant until last week.

I've been getting romas, I had my doubts for a while. It rained the
entire month of June, then it's been not particularly hot or sunny.

nancy

On Aug 18, 8:52*am, "Nancy Young" > wrote:
> George wrote:
> > Nancy Young wrote:
> >> and be careful what you ask for. *They are ginormous and plentiful.
> >> Yikes!
> >> I imagine I'll be looking for a tasty tomato tart recipe later this
> >> week.
> > Mine are very mis-shaped and weird looking this year but they are
> > huge.
>
> Ditto. *Though I've never grown this variety before, so I didn't know
> if they were supposed to be that shape. *Some are rounder.

I've been growing Brandywines for some years now. Yes, they are
quite malformed--but oh, that flavor! They're prone to cracking, but
I'm not averse to picking them as soon as I see that starting and
letting them ripen on the countertop. Perhaps not as flavorful as
they would have been had they ripened on the vine, but light-years
ahead of grocery store tomatoes.

Mine are starting to color up, too, although when I checked them last
night they still had some green streaks on the top. The plants have
managed to keep most of their leaves this year. I've had trouble in
the past with them getting some fungal disease, and I figured with
all the rain we've had they wouldn't make it. But so far, so good.

They always take a very long time to set fruit and ripen, because
nobody's
tinkered with their genes to make them early.

Last year I grew German Johnson and Cherokee purple. A good deal of
humor was derived from the German Johnson. This year I came back to
Brandywines and Romas. I don't put up tomatoes (except I will freeze
excess Romas), so I only grow a couple of plants.

Cindy Hamilton

Cindy Hamilton wrote:
> On Aug 18, 8:52 am, "Nancy Young" > wrote:

>> Ditto. Though I've never grown this variety before, so I didn't know
>> if they were supposed to be that shape. Some are rounder.
>
> I've been growing Brandywines for some years now. Yes, they are
> quite malformed--but oh, that flavor! They're prone to cracking, but
> I'm not averse to picking them as soon as I see that starting and
> letting them ripen on the countertop. Perhaps not as flavorful as
> they would have been had they ripened on the vine, but light-years
> ahead of grocery store tomatoes.
>
> Mine are starting to color up, too, although when I checked them last
> night they still had some green streaks on the top. The plants have
> managed to keep most of their leaves this year. I've had trouble in
> the past with them getting some fungal disease, and I figured with
> all the rain we've had they wouldn't make it. But so far, so good.
>
> They always take a very long time to set fruit and ripen, because
> nobody's tinkered with their genes to make them early.

Thanks for that info. Luckily I haven't had any real problems, this
is the first year for this raised bed.

> Last year I grew German Johnson and Cherokee purple. A good deal of
> humor was derived from the German Johnson.

More than the pink Brandywines? Heh.

> This year I came back to
> Brandywines and Romas. I don't put up tomatoes (except I will freeze
> excess Romas), so I only grow a couple of plants.

I thought I just planted one Brandywine, but I'll have to look again. It's
become a huge plant that's rather taken over the 3 romas at this point.
Live and learn. I picked the first Brandywine just because it's pulling
down a couple other large ones.

http://i28.tinypic.com/f03tdz.jpg

nancy

"Nancy Young" > wrote in message
...
> and be careful what you ask for. They are ginormous and plentiful.
> Yikes!
> I imagine I'll be looking for a tasty tomato tart recipe later this week.
>
> nancy


I don't think I should comment.

Dimitri

On Tue, 18 Aug 2009 16:15:53 -0700, "Dimitri" > wrote:

-->
-->"Nancy Young" > wrote in message
...
-->> and be careful what you ask for. They are ginormous and plentiful.
-->> Yikes!
-->> I imagine I'll be looking for a tasty tomato tart recipe later this week.
-->>
-->> nancy
-->
-->
-->I don't think I should comment.
-->
-->Dimitri

just as well

Dimitri wrote:
> "Nancy Young" > wrote

>> and be careful what you ask for. They are ginormous and plentiful.
>> Yikes!
>> I imagine I'll be looking for a tasty tomato tart recipe later this
>> week.

> I don't think I should comment.

Stay away from tarts, Dimitri, they tend to be flaky.

nancy

On Tue, 18 Aug 2009 19:50:41 -0400, Nancy Young wrote:

> Dimitri wrote:
>> "Nancy Young" > wrote
>
>>> and be careful what you ask for. They are ginormous and plentiful.
>>> Yikes!
>>> I imagine I'll be looking for a tasty tomato tart recipe later this
>>> week.
>
>> I don't think I should comment.
>
> Stay away from tarts, Dimitri, they tend to be flaky.
>
> nancy

you say that like it's a bad thing.

your pal,
blake

blake murphy wrote:
> On Tue, 18 Aug 2009 19:50:41 -0400, Nancy Young wrote:
>
>> Dimitri wrote:
>>> "Nancy Young" > wrote
>>
>>>> and be careful what you ask for. They are ginormous and plentiful.
>>>> Yikes!
>>>> I imagine I'll be looking for a tasty tomato tart recipe later this
>>>> week.
>>
>>> I don't think I should comment.
>>
>> Stay away from tarts, Dimitri, they tend to be flaky.

> you say that like it's a bad thing.

Just ask Rick Pintino, you like your tarts flaky?

nancy

"Nancy Young" > wrote in message
...
> Dimitri wrote:
>> "Nancy Young" > wrote
>
>>> and be careful what you ask for. They are ginormous and plentiful.
>>> Yikes!
>>> I imagine I'll be looking for a tasty tomato tart recipe later this
>>> week.
>
>> I don't think I should comment.
>
> Stay away from tarts, Dimitri, they tend to be flaky.
>
> nancy

:-)

I remember...

Dimitri

On Wed, 19 Aug 2009 15:15:44 -0400, Nancy Young wrote:

> blake murphy wrote:
>> On Tue, 18 Aug 2009 19:50:41 -0400, Nancy Young wrote:
>>
>>> Dimitri wrote:
>>>> "Nancy Young" > wrote
>>>
>>>>> and be careful what you ask for. They are ginormous and plentiful.
>>>>> Yikes!
>>>>> I imagine I'll be looking for a tasty tomato tart recipe later this
>>>>> week.
>>>
>>>> I don't think I should comment.
>>>
>>> Stay away from tarts, Dimitri, they tend to be flaky.
>
>> you say that like it's a bad thing.
>
> Just ask Rick Pintino, you like your tarts flaky?
>
> nancy

that playa is not familiar to me.

your pal,
blake

blake murphy wrote:
> On Wed, 19 Aug 2009 15:15:44 -0400, Nancy Young wrote:

>> Just ask Rick Pintino, you like your tarts flaky?

> that playa is not familiar to me.

Sorry, misspelled Pitino. Regardless, not important except watch
out for flaky tarts, especially if you're rich or famous.

nancy

Nancy Young wrote:
> blake murphy wrote:
>> On Wed, 19 Aug 2009 15:15:44 -0400, Nancy Young wrote:
>
>>> Just ask Rick Pintino, you like your tarts flaky?
>
>> that playa is not familiar to me.
>
> Sorry, misspelled Pitino. Regardless, not important except watch
> out for flaky tarts, especially if you're rich or famous.
>
> nancy


Ah, Rick Pitino.....when he was the Celtics coach he had a breakdown and
said this:

"All the negativity in this town sucks. It sucks, and it stinks, and it
sucks".

A local radio station (the dearly departed WBCN) looped it with a song
but I can't remember it at the moment, so he just kept saying, "It
sucks, it's stinks" over and over. It was funny at the time.


Tracy

Tracy wrote:
> Nancy Young wrote:

>> Sorry, misspelled Pitino. Regardless, not important except watch
>> out for flaky tarts, especially if you're rich or famous.

> Ah, Rick Pitino.....when he was the Celtics coach he had a breakdown
> and said this:
>
> "All the negativity in this town sucks. It sucks, and it stinks, and
> it sucks".

(laugh) Too funny. Irony-man.

> A local radio station (the dearly departed WBCN) looped it with a song
> but I can't remember it at the moment, so he just kept saying, "It
> sucks, it's stinks" over and over. It was funny at the time.

No sound, but the lyrics:

http://www.redpeters.com/mp3/lyrics/pitino.html

nancy

Nancy Young wrote:
> Tracy wrote:
>> Nancy Young wrote:
>
>>> Sorry, misspelled Pitino. Regardless, not important except watch
>>> out for flaky tarts, especially if you're rich or famous.
>
>> Ah, Rick Pitino.....when he was the Celtics coach he had a breakdown
>> and said this:
>>
>> "All the negativity in this town sucks. It sucks, and it stinks, and
>> it sucks".
>
> (laugh) Too funny. Irony-man.
>> A local radio station (the dearly departed WBCN) looped it with a song
>> but I can't remember it at the moment, so he just kept saying, "It
>> sucks, it's stinks" over and over. It was funny at the time.
>
> No sound, but the lyrics:
>
> http://www.redpeters.com/mp3/lyrics/pitino.html
>
> nancy

That's it! Too funny.

I found the sound...

I didn't realize it was Red Peters...maybe it wasn't WBCN after
all....anyway, it's pretty funny.

http://www.redpeters.com/mp3/free/Pitino.mp3

Tracy wrote:
> Nancy Young wrote:

>>> A local radio station (the dearly departed WBCN) looped it with a
>>> song but I can't remember it at the moment, so he just kept saying,
>>> "It sucks, it's stinks" over and over. It was funny at the time.
>>
>> No sound, but the lyrics:
>>
>> http://www.redpeters.com/mp3/lyrics/pitino.html

> That's it! Too funny.
>
> I found the sound...
>
> I didn't realize it was Red Peters...maybe it wasn't WBCN after
> all....anyway, it's pretty funny.
>
> http://www.redpeters.com/mp3/free/Pitino.mp3

Hilarious. Thanks.

nancy

On Thu, 20 Aug 2009 12:21:34 -0400, Nancy Young wrote:

> blake murphy wrote:
>> On Wed, 19 Aug 2009 15:15:44 -0400, Nancy Young wrote:
>
>>> Just ask Rick Pintino, you like your tarts flaky?
>
>> that playa is not familiar to me.
>
> Sorry, misspelled Pitino. Regardless, not important except watch
> out for flaky tarts, especially if you're rich or famous.
>
> nancy

yeah, actually i googled him. another man caught with his hand in the
cookie jar. stop the presses!

your pal,
blake