T
omato season is under way, and creating a dish full of ripe tomatoes is always a must. Tomatoes come in various shapes and sizes, but as long as they are fresh and flavorful, any combination of tomatoes works. Use what you have in your garden or grab some at the farmers market. Tomato pie is a wonderful way to use an overabundance of fresh summertime tomatoes. It’s classic comfort food, made throughout most of the South, with layers of tomatoes, basil and a cheesy mixture baked into a piecrust that is not only tasty but also hard to resist. Delightful as a light dinner or served as a side dish at a family gathering, tomato pie always seems to make appearances at brunch, lunch and cookouts. Next time you’re looking for a way to use up all those homegrown summertime tomatoes, look no further than a simple yet impressive tomato pie. Savory and full of flavor, cheese and most definitely Southern. 28 Lake Martin Living
Ingredients 1 deep-dish pie shell 4 large tomatoes, sliced 1 teaspoon salt 1 sweet onion, thinly sliced 6-8 slices bacon 8 large fresh basil leaves, chopped 1/4 teaspoon black pepper 1 cup cheddar cheese, shredded 1 cup mozzarella cheese, shredded 1/2 cup mayonnaise 1/2 cup sour cream
GOOD EATS
Instructions Gina Abernathy Preheat the oven to 375 degrees. Place the pie shell on a baking sheet and par-bake the pie shell until lightly browned. To par-bake, thaw crust for 10 minutes; then, prick the bottom with a fork
