Green Tomato Chorizo Pie

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I garden. At the end of the season i had lots of green tomatoes whose blossom end had not blushed, thus they would never ripen. I devised several recipes this year and will try to develop more this season.

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Steps

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Pre-heat oven to 400f degrees.

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Put tomato slices in a heavy pot , cover , and cook over medium-low heat until soft , 20-30 minutes.

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While tomatoes are cooking , remove chorizo from casings , crumble , and fry in a large fry pan in 1 tablespoon of olive oil until browned.

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In another fry or saut pan , cook mushrooms and onions in 2 remaining tablespoons of olive oil over moderate heat until the liquid has cooked out of the mushrooms.

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When the tomatoes are soft , stir in 2 tablespoons of flour , then stir in the mushroom / onion mixture.

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Stir in more flour if too wet.

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Prebake the pie shell for 6 minutes.

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Remove the shell from the oven and spoon 1 / 2 of the sausage onto the crust.

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Spoon 1 / 2 of the tomato mixture over the sausage.

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Repeat with remaining sausage and tomatoes.

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Top with cheese and bake 20-30 minutes , until crust is browned to your taste.

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Ingredients

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green tomatoes, chorizo sausage, mushroom, onion, flour, monterey jack cheese, olive oil, salt and pepper, pie shell