tomato pie.

Summer is my favorite time for vegetables. I don’t love the greens and root vegetables of the winter and early spring, and wish we had access to butterbeans and corn and squash and tomatoes all year long.  I don’t have to struggle with sides in the summertime, as the grocery stores and markets are full of colorful and delicious produce. It’s just a wonderful time of year.

Once we pick up some great tomatoes, Matt knows it’s not long before a tomato pie is on the menu. If you’ve never made one, you need to try this as soon as you have quality ingredients. It will become a classic in your family immediately. It’s rich, so you don’t want to serve it alongside anything equally as decadent. I like it with grilled chicken or even a steak.

Tomato Pie.

1 pie crust, baked and cooled
2-3 tomatoes, thickly sliced
2-3 green onions, chopped
1/2 cup chopped basil (you can use dried basil)
1 cup Duke’s mayonnaise (light is fine)
3/4 cup shredded cheddar cheese (diet cheese is an abomination)

Preheat oven to 350.

Lay sliced tomatoes in single layer in pie crust. Add salt and pepper, and some of the onions and basil. Add another layer of tomatoes, with salt and pepper and onions and basil.

In a small bowl, mix mayonnaise and cheese. Gently spread over the top of the tomatoes, mixing up more mayo and cheese if needed.

Bake pie for 30 minutes, or until browned.

Now, I know what you’re thinking. Why not add some pimento cheese in lieu of mixing up your mayo and cheese? And to that idea, I would say it’s not bad. I tried it last summer but found the pimento cheese to be too greasy for our tastes. To each their own!

I hope they still grow beets in summertime,


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