Hey, howdy, hey, good friends. I hope this finds you well. My garden is moving along. I get about 2 summer squash a day. My cucumbers are flowering like mad. I may have to hand pollinate if I don’t see some fruit developing soon.
The ortega pepper and tomatillos are prolific. I’m not sure when a tomatillo is ripe, though, so I need to do some research.
And the tomatoes. Oh my goodness. I have an Early Girl with tomatoes that are like grapes. And they’re still all green. In a few weeks, I’m going to be knee deep in ripe tomatoes. It’s a good thing I have lots of friends relying upon me for caprese salads.
Now, on Paula Deen’s blog, she has a post for a wonderful sounding tomato pie.
Tomato Pie Recipe ala Bubbles!
1 pie crust, found in the refrigerated section of the grocery
3 vine ripe tomatoes, sliced with peeling left on and drained between paper towels for several hours
1 green onion with top, chopped
1 cup mayo
1 cup grated sharp cheese
Fresh basil leaves shredded
Preheat oven to 350 degrees. Unroll pie crust and fit into a pie dish. Crimp the edges or score with a fork. Brush the bottom of the pie crust with a dollop of Dijon mustard. Lightly cover, do not get it too thick. Mix the mayo and the grated cheese. Layer the tomatoes, onion, a few of the shredded basil leaves and cheese mixture ending with the cheese mixture.
Bake for about 45 minutes or until the middle is set. Leftovers are even better! Unfortunately, this does not freeze very well!
I’m really interested in how the green onion works with the tomato. Plus, it never occurred to me to drain the tomatoes on paper towels (or my Trader Joe cloths) to dry them up a bit. And I wonder what a swiss cheese would taste like instead of a sharp cheddar. Or a mellow Colby jack.
Have you made anything similar to this? What adjustments would you make?