"This recipe is "The Holidays" for me. I remember the smell filling the house 60 years ago when my mom was cooking it. At the end of the tomato season, when the remaining tomatoes in the garden will not ripen, this is a great use for them."
Mix all ingredients well and cook slowly for 25 minutes. Cool. Turn into pastry-lined pie plate, cover with pastry and bake at 450 for 15 minutes, then reduce temperature to 375 and finish baking for 20 to 25 minutes longer or until pastry is golden brown.
(I put a heaping teaspoon of tapioca on the bottom crust before I fill it. It will absorb some of the liquid. – note from my mother)