Whatcha Making for Supper?

[pac]

A couple of tricks from my Italian family:

• Salt your tomatoes a little and let them "sweat" a bit. My Uncle would put his on a linen towel, but paper towels or a colander can work, too.
• Before adding your toppings, bake your crust just long enough for the crust to harden off a bit (a few minutes - you don't want it to bake through,) then baste the top with olive oil before adding your toppings.

Mangia!

I did blind bake the crust, but then the first ingredient/layer called for was Dijon mustard
Salting the tomatoes would have helped. I could see all the drippings I had underneath the pastry pan after baking.

BUT... when I reheated some in the oven for breakfast, it was perfect. The crust had lost a lot of the moisture baking it twice.

Thanks for the input. Next time I'll salt them, rinse them and pat them dry. At least the bigger slices. Probably not the cherries.

All I know is I have a load of tomatoes leftover, lol. I must have thought I was making two 12" pastries.

Today will be roasted tomato soup

 

[ValerieJ]

Broccoli cheese soup, crusty bread and salad.

 

[fldiver97]

Panini using some me homemade sourdough bread and whatever I find in the fridge that looks tasty

 

[azurbanclucker]

Tonight is going to be baked potato soup and cheddar biscuits.

 

[MROO]

Panini using some me homemade sourdough bread and whatever I find in the fridge that looks tasty

That's actually how pizza started. Bread was covered with whatever scraps Mama had left over, with a little bit of gravy or olive oil to make it stick. The red gravy (aka tomato sauce) we know today came into play in the 1500's, when the Spanish brought them back from South America. Neat little bit of food trivia!

 

[sourland]

pot roast, mashed potatoes, carrots, gravy and a Caesar salad.

Last night we had leftovers.