I know it’s summer when I find any excuse to slip tomatoes into our meal. Once you’ve had great, fresh, local tomatoes, you can never buy a grocery store tomato again. These tomatoes from Crystal Organics Farm are the real deal.
Bright red slicers…
Last week we had a tomato overload in the Metcalf house but I didn’t get sick of this seasonal treat. Here’s what we made:
Quinoa with edamame and cherry tomatoes
And of course the family favorite, tomato pie. One of the easiest recipes, the key to making this delicious dish is using huge, beautiful, summer tomatoes. No excuses here. This is truly a seasonal recipe. A great centerpiece to a summer meal, I like to serve tomato pie with corn on the cob and a salad. David likes to eat the leftovers for breakfast.
- Gluten-free pie crust (I use Whole Foods Bakehouse, but of course you can make your own too)
- 4 large tomatoes, cut into extra large slices
- 4 tablespoons Chopped basil
- 4 green onions, chopped
- 1 cup mayo
- 1 cup shredded cheddar cheese
Heat empty pie crust in the oven at 350 degrees. Remove crust from oven and let cool completely.
Place one layer of tomatoes in the pie crust. Sprinkle with s&p and add basil and green onions. Add remaining tomatoes in another layer. Mix cheddar and mayo in a bowl and spread evenly on top of tomatoes. Bake at 350 for 35-40 minutes, until cheese/mayo starts to brown.
(The juicier the tomatoes, the more watery the pie can be. Don’t be dismayed if it’s not beautiful when you slice and serve the pie. It’s still delicious!)
Happy Cooking! What are some of your favorite tomato recipes?