I've told you about my tomato-growing-saga...19 years of trying...fertilizer, plants, vitamins, stakes, cages, soil...hundreds and hundreds of dollars down the $hitter drain for a few measly and mealy tomatoes each September. You just can't grow tomatoes in a cold, rainy forest...with slugs, deer, raccoons, bunnies, Sasquatch, etc. But I have not yet thrown in the proverbial towel...this year I planted TWO cherry tomato plants...the guy at the nursery practically promised me they would grow...and so far, he's not a total liar...they are still alive but they have not grown...not one inch!
And lookie there! I found one very tiny orange tomato...I was overjoyed!! Could it be that this year I might get more than five?!? After all, it's only August!!! Hope SPRINGS eternal!!
Fortunately I did not have to rely on my two pitiful plants for the tomatoes in this pie...farmers markets are teeming with wonderful fruits and veggies so we headed to the market and bought some of the best tomatoes we've ever tasted. We enjoyed them with just salt and pepper and then, coincidentally, my friend Joni sent me her recipe for Tomato Pie. Joni's savant-cooking ability is just one of her many talents, so if she says it's good then I know it will be...and she was right!
This Tomato Pie reminded me of my dad. He loves fresh tomatoes and he grows amazing ones...and when I was a kid, dear old dad introduced me to one of my very favorite summer-time lunches...the tomato and cheese sandwich...white bread, fresh sliced tomatoes, cheddar cheese, mayonnaise, salt and pepper...that's it...and now, each bite of a tomato and cheese sandwich is a reminder of summer at mom and dad's. Tomato Pie is essentially my favorite sandwich in a pie...pastry crust, fresh sliced tomatoes topped with mayo, cheese and the surprise of basil. We could not scarf this up fast enough!
The secret to this pie is it's simplicity...it has NO eggs, which I loved!! So please don't think of this as quiche or a fritatta...it's neither. (This pie would be great with zucchini slices, and I also like to sprinkle the top with crushed Cheez It crackers...so good!) There was one tiny sliver left and I had it for breakfast the next day...cold, straight from the fridge, and I think I liked it that way as much as hot from the oven!!
Tomato Pie - From Joni Hilton
4 large tomatoes, peeled and sliced (I skipped the peeling part)
salt
10 fresh basil leaves, chopped
1/2 cup chopped green onions
black pepper
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise
Preheat oven to 350 degrees. Place the tomatoes in a colander in a layer. Sprinkle with salt and allow them to drain for 10 minutes. (Salting and draining the tomatoes not only makes them taste better but allows for the juices to drain so your pie crust won't get soggy.) Pat the tomatoes dry with paper towels. Layer the tomato slices, in the baked pie shell, sprinkling green onions between the layers. Season with salt and black pepper, to taste. In a medium bowl, combine cheeses, mayonnaise, and basil. Spread the mixture on top of the tomatoes and bake until the cheeses are melted and the top is lightly browned, about 30 minutes. Cut into slices and serve. Makes 6 servings.
Just look at all that ooey-gooey cheesy goodness! And with the sausage it looks like a heart attack! I probably should have served this with a nice green salad but the mister roared in the door with his usual flair (growling and grumpy) and so I quickly grilled some sausage to calm the savage beast. Worked like a charm.
