I made this twice so far and both times it was really watery. The last time I made it I put a ton of salt on my sliced tomatoes and let them sit for an hour or two to draw out the water. I did that because people said that this tart was too "juicy" because of the tomatoes. So that wasn't my problem. I also let the tart sit for 40 minutes so it could solidify a little more. I did use 3 eggs like some others suggested. I think next time I will use 2 eggs and one cup of heavy cream as suggested by The Food Network's Good Eats "Refrigerator Pie". Otherwise, it is a good recipe.

Reviewed On: Mar. 23, 2008

This is a really good recipe! I made one big mistake though: I didn't want to make these into muffins, I wanted to make it into more of a loaf. I didn't realize that it would need to bake longer (probably about 40 minutes) than 20 minutes to be done. So when I pulled it out and let it rest for a little bit the ends were done, but the center was completely mushy. If you are going to make this into a loaf, be sure to leave it in for 40-45 minutes!

Reviewed On: Feb. 16, 2008

This is a great base for stuffed cabbage, as others have mentioned. I used regular canned tomato sauce instead of condensed soup. I also mixed it with some brown sugar, salt, pepper, and adobo seasoning. I made it with turkey instead of ground beef and I mixed some of the tomato sauce with the turkey. It came out very delicious and moist.

Reviewed On: Dec. 6, 2007