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!