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A Southern Favorite; Tomato Pie

I can’t wait for dinner tonight. Just thinking about it, my mouth is watering. What’s on the menu you ask? Tomato pie! Aww yeah. A true southern delight.

My friend and cook extraordinaire, Ellen Fleming introduced me to this wonderful pie last year. Ellen and her husband Russell grow some of the best tomatoes around.

I knew right then and there I was hooked. For years the Flemings have placed their surplus tomatoes on a table in their back yard. Friends and neighbors are encouraged to stop by and help themselves. I guess it’s a no brainer that my daily walks take me by their home several times a week. I love that they are so generous and you never know who you’ll meet in their back yard.

 

The internet is full of tomato pie recipes that are all just a little bit different, I think I will try them all. I know, it’s a rough life, but somebody has got to do it. Tonight, I will add crumbled bacon, sautéed onions, and mix in some cheddar cheese with the mozzarella.

 

Calling this recipe “Tomato pie”, doesn’t seem to do it justice, for now, I think I will rename it to

“Ellen’s Heavenly Deliciousness (Tomato Pie)”

 

1 pie crust       Homemade, or frozen

 

8 oz of garden vegetable cream cheese

 

2-3 large fresh tomatoes     (skinned, seeded and patted dry)

 

10 fresh basil leaves

 

salt & pepper to taste

 

8 oz mozzarella cheese

 

Fresh grated parmesan cheese

 

Prepare the pie crust and pre-bake about 8-10 minutes

Spread the cream cheese on the bottom of the still warm crust

Layer the sliced tomatoes and basil on top of the cream cheese

Sprinkle with a little olive oil and salt and pepper to taste

Next, layer the mozzarella on top and sprinkle with grated parmesan.

Bake at 350 for about 30 minutes or until the cheese has melted and browned slightly

 

Bon appetite

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