I actually resorted to buying tomatoes at the farmer's market this week because I couldn't get visions of tomato pie, enchilada sauce, bruschetta and oven-roasted tomatoes out of my head. Last night I made my mother's delicious tomato pie. All the squash have been relegated to the refrigerator and the counter. Our current stock includes 3 acorn squash, 6 large patty pan, 3 zucchini, 3 large summer squash and 3 large butternut squash. I do enjoy squash and have many good recipes, but...help!
Tomato Pie
A real summer treat. So easy, I'd say you could enlist the help of a young child.
Ingredients:
1 pie crust (prepared, like refrigerated Pillsbury pie crusts, or make your own)
approx. 3 large tomatoes, sliced
1 C shredded cheddar cheese
1/2 C mayonnaise
1/3 C chopped fresh basil
Salt + Pepper to taste
Italian Seasoning
Preheat the oven to 375 degrees
- Roll the crust onto a pie plate and prick with a fork. Par-bake the crust for 6 minutes.
- While you are waiting, stir together the cheese, mayonnaise, and basil in a medium-sized bowl.
- Remove crust from the oven and layer tomatoes on top. Remember the tomatoes will shrink down a bit in cooking, so don't be shy about piling them in. I like to cut some of the smaller slices to fit in the gaps.
- Season the tomatoes with salt, pepper, and Italian seasoning to taste.
- Dollop the mayo/cheese mixture on top of the tomatoes. Spread evenly over the tomatoes.
- Bake in the oven for 30 minutes or until the juice from the tomatoes is bubbling and the top is turning golden brown.
- Remove from oven and let sit for 5 minutes before cutting into 6 slices. (If you're impatient and cut into it right away, the slices won't hold together very well and you may end up with a sloppy mess.)
Makes: 6 slices
Best served right away, but will still be good for a couple of days if kept covered in the fridge.
