SRC : Tomato Pie

This summer (I think I’ve mentioned this before) we’ve had a lot of tomatoes from our garden. To compound the situation, we also visited a U-Pik in a neighboring county and brought home over 5 gallons of beautiful tomatoes.

Notice how far tomato stakes reach in the U-Pik field. What you see is less than half of it.

So I decided it was a good time to make Tomato Pie. I started with a basic homemade pie crust.

• 1 1/4 c Flour
• 1/3 C butter
• 1 pinch of salt
• Ice Water

Using a food processor, blend first 3 ingredient together. Blend in ice water gradually, 1 TBS at a time, until dough-y. Press into lightly greased pie plate. Prick the bottom with a fork to prevent bubbling, and bake at 350° until just cooked, not brown.

Then I layered in sliced tomatoes (as many as I could fit), salt & pepper, chopped basil, and about half of a white onion (also from the U-Pik). Then I mixed mozzarella and cheddar cheese with mayonnaise, spread it on top and baked it at 350°.

The Result:

It was gone in a matter of minutes. (For more specific instructions find the original recipe here.)