Recipe by redplaid huf
This has been a family favourite for several years. I found the recipe in my SIL's Harrowsmith cookbook. The substitutions in brackets are ones that I have found worked (I've never peeled and seeded a tomato in my life!). If you are like me and can't eat onions just leave them out. I have never made this with the onions and it is still a hit.
Top Review by mollypaul
Have made this twice now. The first time, I tinkered with the recipe (based on my available ingredients) and thought it was okay but not great. The second time, I followed the recipe precisely using a really good quality of canned tomatoes. The second time was better than the first (no question), but both times my sweet baboo said "Too Tomato-ey". I think that the answer for us (if we make this again) will be the addition of cheese or ham (or both).
- 1 9 inch pie shell
- 3 tablespoons sweet butter (or salted butter)
- 2 medium onions, finely chopped
- 2 lbs tomatoes, peeled,seeded and chopped or 4 cups seeded canned tomatoes or 5 cups unseeded canned tomatoes, chopped
- 1 cup whipping cream
- 3 large eggs
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 2 teaspoons dried basil (or 2 TBSP fresh basil)
- 1 1⁄2 finely sliced green onions (or green peppers)
Directions See How It's Made
- Melt butter in frying pan.
- Add onions and cook until transparent.
- Strain tomatoes (if using canned leave some liquid, don't strain them dry) and add to onions.
- Cook over low heat until tomatoes are reduced to a pulp.
- Remove from heat and cool.
- Beat together cream and eggs.
- Add cooled tomato mixture and season with salt, pepper, basil and green onions.
- Line tart pan (or pie plate) with pastry and bake at 350 for 5 minutes.
- Add filling and bake for 30-35 minutes or until filling is set and knife inserted in centre comes out clean.