Nothing is better than a vine ripened tomato.
We planted several
tomato plants, both Rutgers and Better Boys. All have done great since we had consistent rain early in the season and lots of sun. Why is it that they all turn ripe at the same time? Next year I will try a later bearing variety, so that I will have a prolonged ripening schedule. I have cut up some for the freezer, taken many to work with me, and the chickens have gotten their share of the ones low on the vines. Now it is time to get creative. I opened our local newspaper today and seems the invasion is rampant in our local gardens since there was four different recipes. I think you will enjoy this one.
Southern Tomato Pie
4 tomatoes, thickly sliced
8 fresh basil leaves, chopped
1 sweet onion, sliced and sauteed until transparent
1 prebaked pie shell (homemade or store bought)
salt and pepper, to taste
1 cup freshly grated mozzarella cheese
1 cup freshly grated sharp cheddar
1 cup mayonnaise
Place sliced tomatoes, basil and onion in pie shell. Sprinkle with salt and pepper, if desired. Combine cheeses and mayonnaise and spread on top of tomatoes and onions. Bake in preheated 350 degree oven 30 minutes or until bubbly and lightly browned. Cut into slices and serve warm.
This recipe was provided by Becky Byers to the timesfreepress (http://www.timesfreepress.com/
) of Chattanooga, Tennessee
Labels: southern tomato pie, tomato pie, tomato recipes