23 July 2014

Celebrating summer with tomato pie

Tomato Pie, Charleston, S.C.
Many of us had our first tomato pie of the season thanks to the generosity of farmer Paul Nelson who along with wife Lana, shared the bounty from their garden. They summoned their social media friends and sent us  home with trunks full of tomatoes, zucchini, peppers and potatoes. I soon noticed that everyone was eating tomato pie this year. Charleston Magazine's version has eggs in it. Mixon Market had a Tomayto Tomahto festival and pie contest - yummy photos on their blog! Southern Seasons had a Tomato Pie contest last week and shared the winning pie recipe. They included bacon in theirs.

Mine is simpler and I cheat with frozen pie crust (ssshh!). It is a lot easier and still scrumptious.  Give it a try and invite me over.

Tomato Pie
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
2 cups mix of grated mozzarella and cheddar
1 cup mayonnaise
Salt & pepper

Directions: Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Pat dry with paper towels.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.