As a kid I hated tomato. Thankfully my tastes have changed and I can now admire and consume (with pleasure) tomatoes of any kind. Our 2010 challenge is going well and we are now up to our 9th recipe, Green Tomato Pie with a Polenta Crust from the Cook's Companion. Interestingly the challenge with this recipe has been locating green tomatoes, which is odd given that every time I seek super ripe tomatoes there is always a multitude of green-reds and few juicy bright ones. So the tomatoes in our recipe consist of green cherry tomatoes (we conducted a raid on our garden) and a lovely lovely heirloom selection.
The recipe is straightforward. Make a polenta crust in the food processor, divide into two and refrigerate for half an hour. Roll out half and place it in a pie dish. You add the tomatoes in layers, sprinkling in between with a mixture of vinegar, sugar, basil and spices, and dot with butter.
Roll out the other half of the pastry, pop it on top and make it pretty.
Bake it. Gosh it is delicious!