My understanding, especially after I looked at the recipe, is that they mean the candied peel that one uses in fruit cakes, for instance. This time of year you should see the plastic containers of candied pineapple, cherries, mixed fruits, etc., ... and hopefully you can find just the candied orange or lemon peel. While it is true that you can "make" your own candied peel (and I've done that with thin slices of orange and grapefruit years ago, and it is a lengthy process), but you don't want to try and cook that up now just for the recipe. And I don't believe that just slicing the peel from a fresh piece of citrus fruit would give you (and the recipe) the true taste it needs. But that's an option, of course. One-quarter cup isn't a huge amount. This recipe actually looks really delicious to me, and I bet it has the taste of almost-mincemeat. While that might not appeal to you, it does me! ha ha I hope you let us know how it turns out, and what you think of it. Good luck. Oh, and you do know that the "white raisins" the recipe calls for are really golden raisins, right? You should be able to find those in any major supermarket along with the boxed standard darker raisins.

Hi Linda, Here are the Zuni Cafe & two Junior League recipes for tomato pies. I included the California JL recipe because it calls for Cheddar rather than the milder white cheeses that most recipes specify, so it's different. (This cookbook has been one of myt favorites & very reliable for me for over 30 years.) I hope you enjoy. Savory Onion Tarts with Saffron, Tomato, Anchovies & Olives Adapted from The Zuni Cafe Cookbook 4 servings 1 package puff-pastry, defrosted 3 tbsp. olive oil 3 medium yellow onions, thinly sliced salt 1 bay leaf a sprig of thyme a few saffron threads 1 small, very ripe tomato or 15-20 cherry tomatoes (about 3 oz) 4 salt-packed anchovy filets, cut lengthwise into 3 or 4 strips each extra-virgin olive oil 4 mild black olives Warm the olive oil in a frying pan or skillet over medium-high heat. Add the onions and a few sprinkles of salt. Let the onions cook until they start browning, then stir and let the onions cook again, stirring every few minutes until all the onions are lightly golden. Add the bay leaf, thyme and saffron, stir and cook until the onions are golden and tender, about 15 minutes. Remove from the heat and cool. Slice the tomato about 1/4 �inch thick or halve the cherry tomatoes, and salt very lightly. Let set for a few minutes to drain, then pat with a towel to sop up moisture. Drizzle the anchovies with extra-virgin olive oil When you are ready to assemble the tarts, turn on the oven to 400F. Grease a baking sheet or cover it with wax paper. Remove the puff pastry from the box and lay flat in a working surface. Cut the pastry into squares measuring 8" across. To get two squares out of a 13" packaged sheet, you may have to cut out one square and then combine the two resulting rectangles. Place one fourth of the cooled onions into each rectangle and spread, stopping about 1" from the borders. Top with the tomato slices, the anchovy strips& the olives. Fold up the borders. Bake until golden, about 20-30 minutes. Fresh Tomato Tart From the Junior League Celebration Cookbook 6 servings 1 pie crust, baked 3 large ripe tomatoes seasoned salt & freshly ground pepper to taste 1 Tbsp chopped fresh basil or 1 tsp dried 1/2 c. mayonnaise 1/2 c. grated/shaved Parmesan cheese 1/2 tsp garlic powder 1/4 c. cracker crumbs Slice the tomatoes & place in layers in the tart shell. Sprinkle with the seasoned salt, pepper & basil. Combine the mayonnaise, Parmesan & garlic powder in a small bowl. Sprinkle the mixture over the tomatoes. Sprinkle with the cracker crumbs. Bake at 400 degrees for 15 minutes. Serve warm or cold. Tomato Pie From the California Heritage Cookbook, Junior League of Pasadena 6-8 servings 1 9-inch pie shell, baked 2-3 medium tomatoes, peeled, cored &thickly sliced 1/2 tsp salt 1/4 tsp pepper 1/2 tsp dried basil 1/4 c chopped fresh chives or green onions 1/4 c mayonnaise 1 c shredded sharp Cheddar cheese (4 oz) Line the pie crust with the tomatoes, covering the bottom completely. Sprinkle with the salt, pepper, basil & chives. In a small mixing bowl, combine the mayonnaise & cheese. Spread the mixture evenly over the tomato slices, making sue to seal the edges of the pie crust completely. Bake at 425 degrees for 35 minutes. Serve at once while hot & bubbling. Note: May also be prepared using 6 tart shells about 2 inches in diameter. Divide ingredients among the shells & bake at 400 degrees for 2-25 minutes

Tomato pie recipe 3 cups chopped tomatoes, put in colander, salted to pull the juices and squeeze with paper towel. 9 inch pie shell, slightly browned, bottom pricked and egg wash. 1/2 onion thinly slicked (much better if you caramelize) 2 cups Italian cheese grated or cheddar will work 3/4 cup mayonnaise 1/3 cup chopped fresh basil 1/4 tsp garlic powder 1/8 tsp Italian seasoning Place onions, then tomatoes, then top with basil in pie shell. Mix together mayo, cheeses, garlic and italian seasoning. Spread over pie Bake 350 25-45 minutes. Let cool completely, serve at room temp or slightly heated.

I think if I have the worst version of a dish first it takes me years to try that dish with an open mind. My mom grew up in a town of NY eastern european jews in NJ. She lived in NYC and acquired her cooking skills from her friends and the amazing variety of stores and restaurants there. Then we moved to Maine full time. She had no interest in or knowledge of traditional New England cooking - so there are a huge variety of dishes that I only experienced through school lunch - blech. Only now am I learning chicken pot pie can be delicious. One exception - my mom made a delicious New England boiled dinner but even then it was served with a thick garlicky green sauce. So if ones first tomato pie was sitting too long on the counter of a corner store wrapped in 20 layers of plastic wrap - I can understand not liking it. Now Rosestink - what are Utica greens?