“I garden. At the end of the season I had lots of green tomatoes whose blossom end had not blushed, thus they would never ripen. I devised several recipes this year and will try to develop more this season.”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat oven to 400F degrees.
  2. Put tomato slices in a heavy pot, cover, and cook over medium-low heat until soft, 20-30 minutes.
  3. While tomatoes are cooking, remove chorizo from casings, crumble, and fry in a large fry pan in 1 tablespoon of olive oil until browned.
  4. In another fry or sauté pan, cook mushrooms and onions in 2 remaining tablespoons of olive oil over moderate heat until the liquid has cooked out of the mushrooms.
  5. When the tomatoes are soft, stir in 2 tablespoons of flour, then stir in the mushroom/onion mixture.
  6. Stir in more flour if too wet.
  7. Prebake the pie shell for 6 minutes.
  8. Remove the shell from the oven and spoon 1/2 of the sausage onto the crust.
  9. Spoon 1/2 of the tomato mixture over the sausage; repeat with remaining sausage and tomatoes.
  10. Top with cheese and bake 20-30 minutes, until crust is browned to your taste.

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