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Crustless Heirloom Tomato Pie – Need Help

UPDATE – I think I have it figured out.  Will test the recipe again and post next week.  Thank you!


I am making a recipe for the above mentioned pie and I need your help.  The end result was a very tasty dish, with unpleasant results.  The dish ended up being very watery, I believe from the tomatoes.

What I did with the tomatoes was slice them and sprinkle with salt, so the water would leach out.  I let them do that for at least 2 hours and they did leach a lot of water.  Before assembling in the casserole dish, I patted each one dry.  I then baked the pie for about 45 minutes and then let it rest for about 10 minutes.  There must have been at least 1/2 cup of liquid at the bottom of the dish.

What are your recommendations for a more pleasant outcome?  Should I let the tomatoes sit longer?  Is there a different method?  I don’t want to use different tomatoes as this dish was really tasty (coming from someone who is not a big fan of tomatoes) and very eye appealing with all the different colors of tomatoes.

Any suggestions, recommendations and tips would be greatly appreciated!  Thank you and Cheers!

Hatch Chiles


Note – I know this is not a local product, but I do consider it a find! Vacation to New Mexico next year? Sounds like a plan!

I only recently learned about Hatch Chiles by following Melissa’s Produce on Facebook.   Apparently this chile has a cult following.  Had it not been for Melissa’s Produce posting on Facebook, I probably would have never noticed the large display in my local Raley’s Supermarket. They are on sale right now for $.89 cents a pound, a bargain!  Hatch Chiles are grown in the Hatch Valley of New Mexico and it’s thought their uniqueness is because of the climate there in the growing season.

I thought these chiles were going to be mild like an Anaheim Chile (who I found out is a relative).  Don’t let their looks deceive you!  They are a mild chile but with a kick, as I was preparing them for cooking the air became quite potent with their aroma and I had a coughing fit!  Had to catch my breath, then I touched my face later (without thinking), a slight burning sensation ensued.  But believe me, the experience was worth it!

This is not a recipe, I am just telling you what I did as I did not measure anything, just eyeballed it.

I purchased 4 Hatch Chiles, Sliced down one side and seeded the chiles. They  are more potent than you think so be careful. I baked the chiles for about 15 minutes in my toaster oven at 350 degrees in a prepared dish. I let them cool.

I browned some sausage. On hand I had a 16 ounce package of Farmer John’s Spicy Pork Sausage and let it cool. I stirred the sausage with a little bit of low-fat mayo just to moisten and added some Monterey Jack cheese and stuffed the mixture into the prepared chilies.  Then I baked the dish in the toaster oven again for 15 minutes at 350 degrees.  Great side dish!

The verdict on this dish was that it was really tasty, but I wish the filling was moister.  I tried to keep it low carb.  Next time I might not fully cook the sausage before stuffing the peppers.  But all in all, those Hatch Chiles are a winner, so go out there and get yourself some Hatch Chiles, you won’t be disappointed!  These chiles are only available for a short time during the summer, I think until some time in September so you had better hurry and get your fill.



There is a newly published cookbook called the Hatch Chile Cookbook by Gloria Chadwick which contains 300 recipes.

Here is a website you can purchase your Hatch Chiles and have them shipped to your home, if they are not locally available for you. (But hurry!)


I visited my local Raley’s Market today (8/20/12) to take advantage of their sale and the Hatch Chiles were GONE!!!


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