Cousin Davis was kind enough to send me his Grandmother’s Tomato Pie recipe. I thought I’d try it out. This recipe must be over 100 years old and it’s a family favorite.
First allow me to tell you a little about the Worley family. Mr. and Mrs. T.E. Worley had 6 sons. They lived on a farm in Goshen Springs, Mississippi.
Now as you can imagine, they had biscuits for breakfast and many, many tomatoes from the garden. This is a dessert pie made with love from the things that the Worley’s had aplenty. She was affectionately known by her 17 Grandchildren as "Big Mama".
The recipe is a little sparse in places so I had to fill in here and there.
Ingredients:
1 cup of sugar
1 small bell pepper and/or one hot pepper (I used a jalapeño)
6 ripe tomatoes
1 teaspoon allspice
1 teaspoon nutmeg
1 dash of salt
1 medium onion
1 stick of butter (I used 1/2 a stick but the whole stick would probably have been better)
3 toasted biscuits (I used 4)
Directions:
Peel tomatoes and chop
Add tomatoes, onion, sugar and spices to pan and cook slow over medium heat till done. (I cooked the tomatoes down by half but I'd only cook them until the onions are tender because I now realize that you need all the liquid to soak the biscuits)
Toast biscuits till crunchy.
Crumble biscuits and layer in baking dish, add tomato mixture and cover with more biscuits.
Alternate layers based on size of dish.
Finish off with biscuit crumbles and dot with butter.
Bake at 350 degrees till done (I baked it for 40 minutes but it probably could have stood another 10 minutes).
It’s like a tomato chutney bread pudding. You should give it a try!
 |
| Photo Credit: Worley Family Album |
First allow me to tell you a little about the Worley family. Mr. and Mrs. T.E. Worley had 6 sons. They lived on a farm in Goshen Springs, Mississippi.
Now as you can imagine, they had biscuits for breakfast and many, many tomatoes from the garden. This is a dessert pie made with love from the things that the Worley’s had aplenty. She was affectionately known by her 17 Grandchildren as "Big Mama".
The recipe is a little sparse in places so I had to fill in here and there.
Ingredients:
1 cup of sugar
1 small bell pepper and/or one hot pepper (I used a jalapeño)
6 ripe tomatoes
1 teaspoon allspice
1 teaspoon nutmeg
1 dash of salt
1 medium onion
1 stick of butter (I used 1/2 a stick but the whole stick would probably have been better)
3 toasted biscuits (I used 4)
Directions:
Peel tomatoes and chop
 |
| Photo Credit: CK Worley |
Add tomatoes, onion, sugar and spices to pan and cook slow over medium heat till done. (I cooked the tomatoes down by half but I'd only cook them until the onions are tender because I now realize that you need all the liquid to soak the biscuits)
 |
| Photo Credit: CK Worley |
Toast biscuits till crunchy.
Crumble biscuits and layer in baking dish, add tomato mixture and cover with more biscuits.
Alternate layers based on size of dish.
Finish off with biscuit crumbles and dot with butter.
 |
| Photo Credit: CK Worley |
 |
| Photo Credit: CK Worley |
Bake at 350 degrees till done (I baked it for 40 minutes but it probably could have stood another 10 minutes).
It’s like a tomato chutney bread pudding. You should give it a try!
 |
| Photo Credit: CK Worley |
