I do not think I have time to. make a crust. However, isn’t that a lot of tomatoes to use for one deep dish pie? I used( I consider them medium size from my batch but they can be classified large. To me, the large ones are beefsteak tomatoes)
The tomatoes were absolutely fabulous, very sweet. I used more over 2 cups cheese though. I did use 1/4 cup mayonnaise on the topping ( shhhhhh ! my son would not touch it if he knew)
How do you prevent the bottom to be soggy? I scooped up the seeds, salted the tomatoes and pat them dry. Did not want to blanch and remove skin. Then, I prebaked the pie for 10 minutes after lining the bottom with cheese to help absorb the tomato juice. My sons not to worry about not having a good bottom crust as the alternatives would be unripe tomato which would not taste as yummy.
That’s awesome about the dinner! We take our kid out plenty and right now stickers are king. I am buying them in bulk at the dollar store!
I usually use a local store bought pie crust that seems way better and easier than me trying to make one. I don’t recall it being too much tomato, but I’ll look for a picture. I once tried to use a cauliflower crust and that was not so good.
ETA Here’s a few pictures. It does like a lot of tomatoes! I think I might have used a spring form pan.
If you use a spring form pan then you must have made the crust as the store bought crust will not fit in there. With my store bought crust there were some spillage on to the oven with the tomatoes I used.
I am harvesting so much tomatoes and cannot keep up eating them Friends who love them are traveling at the moment. So, here is my harvest today. I just popped yesterday’s in the freezer as it is too hot to make tomato sauce for pasta.
The habaneros somehow are not hot. My son googled and found out not to artificial inseminate them . However, they are great as pickles with the green tomatoes. We prefer pickling than frying them now
The zucchini leaves are getting yellowish and brown. I am trying to harvest some to make zucchini bread . I made 24 loaves , gave half away8 and want to make some to keep for myself for breakfast.
Those look beautiful!
Did you make 24 loaves in one go? That’s making me feel faint!
If you are serious about having too much, there are sometimes places like food banks that will take the excess. Some even come and harvest for you.
This store bought crust is locally made, and comes in a fairly large sheet. I think I can safely say I may have never made a pie crust. Or if I did, I never made one again.
When we had a greengrocer in the village, they used to harvest a couple of fruit trees of an old guy, offering him a barter (at a fair price) against other produce in the shop.
The one I’m thinking of is called Gleaners. They have local places around the US.
Here is a Food Rescue Locator, “a directory of organizations across the United States that rescue, glean, transport, prepare, and distribute food to the needy in their communities” that you can search by zip code.
Re to many tomatoes at once, a couple of weeks ago I bought a flat of (so called but not really) over-ripes, 10+ lbs. I used maybe 60% in daily meals and processed ragu and tomato sauces. The remainder I peeled and literally crammed into freezer jars, pressing hard to compress them into a dense mass, and froze. Probably 4 large tomatoes in each 3 cup “working glass”.
Will be grateful for ready to use plain tomato down the road.
Great idea to be so organised - I can’t think of any of our local food banks that harvest (in fact, I think most, if not all, will only deal in non-perishable food.
Yes! And it’s sort of on topic; what’s for dinner, just not ours!
I saw one giving away watermelons yesterday! Folks were running like they had Bradford watermelons!
Love the story of armed guards for watermelons. 
Still in Korean, was in Busan yesterday! Cultural Village…
Seafood at the market for dinner
Moving live octopus, raw dishWe
Sashimi
Fried eels
Seafood ramen
In Jeju today, have the famous black pork.
Ice cream at a café: lemon and green tea ice cream, green tea was good, lemon too sweet.
Mini tiramisu, not much taste, especially coffee
I find the crust is fine when just cooked. Leftovers are when the crust gets soggy. I’ve tried a number of tricks but concede that a soggy crust for leftovers is just the nature of the beast. I now make very small pies and try not to have leftovers! But even when soggy it still tastes great!
Thanks! It’s a matter of time till they perfect it. I can imagine it’s high on their agenda.
Somewhere in China I did have “vegetarian duck” (at a veg restaurant) but it didn’t taste anything like duck. They used a mould to make it look like half a whole duck. It’s always an adventure eating in China.
Indeed. I walked on the surface (it was frozen in early March). Was there in the early 90’s. Western Canada is beautiful.
But Maria, you said that last time! And the time before that! Actually, IIRC 3 times at least!
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You get a bowl of bone broth to wash everything down.
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It’s a local place in the neighbourhood of my lodging (Mong Kok underground station). Local prices, too. You can drop the bones on the floor or table here.
It’s so tight I had no room to make proper photos.
I just pointed at the meats I wanted to order.
The side door which we came through
After you make it to the roaster near your work, you might want to keep going till you reach Hong Kong! 
It’s not photos of the faces and places, it’s of the food that make my face crumble! Love Hong Kong, Taiwan, Japan, and Korea!
I used to accompany my mother to the Chinese buddhist temple everyone in a while during my youth. They have what we call “lauriate” a few times a year whereby the monks would cook wonderful meals. They re vegetarians so their Peking duck is mock Peking duck They use dry bean curd sheets which comes out very crispy and tasty. I also remember the smoked bean curd wit mushrooms. Fantastic!
Just put a pot on the stove with 2 lbs of dried black beans, onions, garlic, green peppers, oregano, bay leaves and olive oil. Water to cover
Now we wait for the magic to happen.
We actually have the left overs today and taste even better. The bottom last night was slightly soggy button today when I heated it up for a minute or so. Perhaps that trick of lining the bottom of the crust with cheese helped absorbed it. Last night, my son said the same thing. So, who cares if the bottom of the crust is slightly soggy? “I would rather have that using tomatoes that are just ripe than underripe ones without soggy crust!”
I love the shrimp head!
Miss buying squid with ink. Just cannot find them here in the US
Also miss shad roe which no longer seem to exist.
