GOOD EATS

Tomato 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.

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

Instructions

Preheat the oven to 375 degrees. Gina Abernathy 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

Savory Tomato Pie

and bake for 10 minutes. Remove from the oven and set aside.

In a medium skillet, fry bacon. Remove to a paper towellined plate. Set aside and crumble when cooled.

In the same skillet with the bacon grease, cook onions until translucent and slightly caramelized. Remove from the skillet with a slotted spoon and set aside. Line a baking sheet with a few layers of paper towels. Slice the tomatoes and lay on the paper towels in a single layer, then sprinkle with the salt to draw out the tomato juices. Let sit for 10-15 minutes; then, use fresh paper towels to pat dry the tomatoes and remove most of the juices, so the pie doesn’t turn out soggy.

In a small mixing bowl, stir together the cheeses, bacon, onion, pepper, mayonnaise and sour cream.

To assemble the pie, layer tomato slices, basil and cheese mixture in the par-baked pie shell. Bake in the 375-degree oven for about 35-40 minutes. Let rest for at least 10 minutes before slicing. Tips & Variations for the Best Tomato Pie

n Par-baking the crust before adding tomatoes helps to keep the piecrust from being soggy. n Tomatoes have a lot of moisture and will make your pie soupy if the juices are not removed. Start by salting the tomato slices to help draw out water and juice. Allow them to drain for at least 15 minutes; then, pat them dry before adding them to your crust. n Caramelize the onions before adding them to the pie. n Use a deep-dish pie shell. A store-bought shell will work just fine. n Use mayonnaise and sour cream for added creaminess. n I used cheddar and mozzarella cheeses for this recipe. Feel free to use your favorites. n Add diced jalapenos for some spicy flavor.

~ Gina Abernathy is the author and recipe creator behind the blog, Home at Cedar Springs Farm.