Posted 12:34 am Wednesday, June 13, 2012
Send to Kindle
Tomato Fest Throwdown Recipe Winner Ton Oden
As part of last weekend's Jacksonville Tomato Fest, the Tomato Throwdown competition showcased the best tomato recipes created by food establishments in Cherokee County.
This year's winner was Ton Oden of East Texas Medical Center in Jacksonville with his tomato pie.
This year's winner was Ton Oden of East Texas Medical Center in Jacksonville with his tomato pie.
Tomato Pie
INGREDIENTS
4 Jacksonville tomatoes
6 fresh chopped basil leaves
1 purple onion, chopped
9 inch prebaked deep dish pie shell
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise
Salt and pepper, to taste
DIRECTIONS
Chop strain and squeeze the tomatoes to remove excess juice. In a sauté pan, over medium heat, sauté the onion until it is soft and caramelized. Preheat oven to 350 degrees. Place the chopped, squeezed tomatoes in a colander over a bowl or sink, sprinkle with salt and pepper and let drain for 10 minutes, Layer the tomatoes, basil and onion in pie shell. Combine the cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned. Let set about 10 to15 minutes before slicing to serve warm.
Recipe by Ton Oden
4 Jacksonville tomatoes
6 fresh chopped basil leaves
1 purple onion, chopped
9 inch prebaked deep dish pie shell
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise
Salt and pepper, to taste
DIRECTIONS
Chop strain and squeeze the tomatoes to remove excess juice. In a sauté pan, over medium heat, sauté the onion until it is soft and caramelized. Preheat oven to 350 degrees. Place the chopped, squeezed tomatoes in a colander over a bowl or sink, sprinkle with salt and pepper and let drain for 10 minutes, Layer the tomatoes, basil and onion in pie shell. Combine the cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned. Let set about 10 to15 minutes before slicing to serve warm.
Recipe by Ton Oden
