Sadly, tomato season is starting to wind down. Freshly-picked ripe tomatoes are so good and just can't be replicated by the hothouse fruit supplied at groceries the rest of the year. My parents picked ten tomatoes before pulling out their plants this week and several friends have mentioned that their plants were finished producing, too. My mother made delicious gazpacho from hers. I stopped at the produce stand today and decided to make tomato pie. It's a summertime favorite of ours! The pie, hamburgers grilled outdoors, fresh corn-on-the-cob and fresh watermelon rounded-out our dinner.
This is the recipe I use:
Tomato Pie
1 pie crust
3 large tomatoes, skinned and cut into wedges
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 cup mayonnaise
3/4 cup shredded mozzarella cheese
3/4 cup shredded cheddar cheese
Bake crust in preheated 425 degree oven for 5 minutes.
Remove pie crust and reduce oven temperature to 400 degrees.
Fill shell with tomato wedges. Sprinkle with salt, pepper, oregano and basil. In a bowl, mix together mayonnaise and cheeses. Spread over the top of all tomato wedges, making sure cheese extends to all edges.
Bake at 400 degrees for 20 minutes.
Enjoy! :)
Tomato Pie
1 pie crust
3 large tomatoes, skinned and cut into wedges
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 cup mayonnaise
3/4 cup shredded mozzarella cheese
3/4 cup shredded cheddar cheese
Bake crust in preheated 425 degree oven for 5 minutes.
Remove pie crust and reduce oven temperature to 400 degrees.
Fill shell with tomato wedges. Sprinkle with salt, pepper, oregano and basil. In a bowl, mix together mayonnaise and cheeses. Spread over the top of all tomato wedges, making sure cheese extends to all edges.
Bake at 400 degrees for 20 minutes.
Enjoy! :)