In his riff on tomato pie, Food Editor Josh Miller uses crushed saltine crackers and Parmesan cheese to give these tomato pie bars a crispy, savory bottom crust and enhances the rich, savory filling with mildly spicy curry powder and chipotle chile. A topping of juicy slices of tomato brings the finished tomato pie bars into perfect balance.
Flavor was good but the crust was too crumbly and fell apart when cutting out serving sizes.
This is a recipe that takes too much prep work and is so mediocre in taste that I would not recommend anyone to waste their time making it. Clue should have been slicing a pint of cherry tomatoes into 1/4 in. slices. This recipe is indicative of how Food & Wine has gone downhill with their new editor.
My husband and I didn't care for this recipe. I made it exactly as the recipe stated. The crust is too thick and the butter flavor is overwhelming. The only redeeming factor is the chipotle pepper in the cheese mixture. It gives it some flavor, otherwise it would be dull and overpowered by the butter in the crust.
I confess, I haven't made it yet. Seeking advice...I need to feed 10 people. Can I double it and make it in a half sheet pan or do I need to just make 2?
Thanks,
We loved this recipe. I substituted Calabrian chili peppers for the chipotle because I didn’t want the smokiness, but either way I’m sure it’s delicious!!
