I know, I know we are at the end of summer, but as much as I love the fall I always get sad when my favorite season is coming to an end. Summer means outdoor activities, trips to the beach, days by the pool, and fun festivals. Not to mention some of my favorite fruits and vegetables are in prime condition during the summer months. Yes, I’m talking about berries and corn but also TOMATOES. I love a fresh, ripe tomato in many different ways– tomato sandwich, tomato and mozzarella salad, bruschetta, tomato sauce.. I could go on.
As summer is coming to an end, I decided to make the most of this tomato season. Typically, these fruits/veggies (still a little up for debate as to which category they actually belong in) are best through September so we still have some time to enjoy them in their prime; thank goodness. Chances are if you’re from the south you’ve indulged in some tomato pie over the summer. If not, you should absolutely try out this recipe from Stirring Performances for your next meatless Monday or any night of the week, really.
Fresh Tomato Pie:
- 1 pie shell, baked & cooled
- 2-3 large tomatoes, peeled and sliced
- 2-3 green onions, chopped
- salt & pepper to taste
- 1 tablespoon fresh basil
- 1 tablespoon fresh chives, chopped
- 1 cup mayonnaise
- 1 cup sharp cheddar cheese
Preheat oven to 350. Sprinkle tomatoes lightly with salt and drain on a cooling rack for 15-20 minutes. Layer tomatoes, onions, salt, pepper, basil, and chives in pie shell. Blend mayonnaise and cheese together in a mixing bowl. Spread over top of pie. Bake for 30 minutes or until top is lightly browned.