I think I might try slicing the tomatoes, and weighing …

Comment on Tomato Pie by Malcolm.

I think I might try slicing the tomatoes, and weighing the slices down between two sheet pans for half an hour or so, the way you do with eggplant. I’d like to see a little more of the liquid come out of the tomatoes, as it *is* a little soupy. But crazy delicious.

Our first thought was that we wanted to add ricotta or even feta into the mix…but I think this recipe is about perfect, as-is.

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Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the taco-centric blog "Eat More Tacos," and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.