"Tomatoes and sausage are baked in cheesy layers then served with a home made basil mayonnaise. Delicious and very easy.....great for a brunch or showers." — DOREENBUCH
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1 (9 inch)
refrigerated pie crust
bulk Italian sausage
salt and pepper to taste
shredded mozzarella cheese, divided
dried oregano, or to taste
dried basil, or to taste
chopped fresh basil
salt to taste
Tried this tonight with some wonderful home grown tomatoes and it was delicious! Didn't do they mayo though as I felt it was rich enough. Just added some basil to a small portion of prepared mayo and used just a dollop on each piece. We did have some left over so we'll have to see if it reheats OK. There was quite a bit of juice left in the pan which I removed so leftovers won't be soggy.
didn't turn out at all. Too watery and just not a good taste. I used a pie shell the size that they called for and it didn't all fit there was too much filling. There are only two of us and used the amount of tomato's called for but will not use it again.
Delicious recipe! Used a frozen deep dish pie crust as a timesaver. Also, used more than 1/2 pound of Italian sausage. My advice is to make this the day before you want to serve it so it will have a chance to become more solidified. I only had three small Roma tomatoes and wish that I had more. You definately need the tomatoes in this dish. Also, do not add any salt whatsoever. Didn't bother with making the fresh mayo though I think it would be terrific with this. Went wonderful with a Chianti.
DEFINITELY needs more egg. I put in 3 eggs instead of just 1, and I think it would have fallen apart without them. Eggs are like the glue that hold a quiche together!! But, with the 3 eggs (and no other changes) it was DELICIOUS, both my husband and houseguest enjoyed it.
I just made this for my tomato-loving son for dinner. He says it is awesome. It is a little juicy, even after I took reviewer's suggestion and juiced and drained the tomatoes. It's finally set up after sitting for 40 minutes, so I'll have to play with that next time I make it. Thanks for the recipe!
DEEE-LISH! This was much more like a meal than the other tomato basil tart on the site. I again used tons (maybe 3/4 cup?) chopped fresh basil (YUM!!) instead of dried, and used the ready-to-serve Hillshire farm sausage (8 oz of the 16 oz "U" link it comes in) to cut down on all the oil & grease cooked sausage would have created. Also did not pre-cook the onions-- I don't think they need it. Tossed 1/2 of a chopped green pepper, too, and layered each of the main ingredients. Used LOTS of garden tomatoes - more than called for. MAKE SURE you remove the seeds from the tomatoes first!!! The first time I made this, it was way too watery. The second time, with the seeded tomatoes, it came out perfectly! I think allowing a full 30 minutes for it to cool before cutting is important, too. DID NOT make the basil mayo "topping" for this - blecch! Don't think it needs any sort of topping, but is nicely accompanied by a fresh cucumber-dill salad on the side! :-) THANKS!!!
This was very yummy. The only thing I would do differently, is to blanch the tomatoes before and peel them. The skins don't bake so well in the oven.
Great recipe!!! I like others did not make the basil mayo but think it would have worked well. Made my own pie crust & used a smoked sausage instead of Italian. Added only 1 cup of cheese (1/2 on top, 1/2 on bottom). It set up perfectly well with only 1 egg & was much less sickly than a regular quiche. Will be making again :)
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Sausage Tart
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 473
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