left to right, top to bottom; Tomato Pie after bake and pre-bake; Spaghetti and the jewels that made it all possible.
There is a saying in the South, “There is nothing better than Home Grown Tomatoes.” There were several summers Mama had tomato plants out by the swimming pool. As someone who really doesn’t like eating raw tomatoes (yes, I AM a true Southerner), I have in recent years tried things like tomato sandwiches. I won’t say I don’t like them, but then, enough Duke’s Mayonnaise can make any dish taste good!
While visiting my friends Mary Angela and Zebidiah Prince yesterday, I noticed their bounty of tomatoes in their kitchen. Thankfully they sent me home with two bags ripe and ready to eat. I had already decided to make some homemade spaghetti sauce this weekend; my canned tomatoes now get a reprieve.
Tomato Pie was also on my mind. In conversation with my friend Lane Harvey last week, she shared a Tomato Pie recipe that used Pimento Cheese as it’s topping. It just so happens I have some leftover Pimento Cheese from last week and added one cup of shredded mozzarella and a dab of Duke’s. Here is my original recipe.
Tomato Pie
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
½ cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Preheat oven to 350°F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
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.