I did a web search and found this beautifully illustrated how-to at Cottage at the Crossroads.
The various secrets I found are
- put the tomatoes on a paper towel (or a cloth towel, I suppose), sprinkle them with salt, and let that sog drain away
- brush the bottom of the crust with spicy brown mustard to hold any residual sog away from the crust and bake 10 minutes before filling
- brush the bottom of the crust with egg white and bake it 10 minutes before filling
- use roma tomatoes
- seed the tomatoes
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