I don't imagine I've met a person that doesn't love the appearance of the gorgeous ripe summer tomato! Today's awareness of food quality has brought all garden fresh food front and center but the tomato, yes that juicy meaty tomato explained it all to me with one bite. You all know what I mean don't you? FRESH, LOCAL, Dirt still on the flesh...we get it don't we? This year for some reason I am experiencing a tomato passion...I just can't get enough of them and I cannot stop thinking about them. I am not out of the bed long that I don't start thinking of my next tomato experience. I'm sure my kitchen counter covered with varieties of all shapes and sizes doesn't help my watering mouth. From the mayo covered sandwiches that ALWAYS require a napkin, to the tomato pies, salsas and gazpacho, I have ventured into each of these categories already this year. I love to try new recipes and tomato pie recipes are the topic of the week. Already this year I have tried two new ones and still love my favorite.
My Favorite Summer Tomato Pie1 Cup chopped Basil
1 Cup Ricotta Cheese
2 Eggs, Beaten
¼ cup grated parmesan cheese
½ cup grated mozzarella
1 Cup Ricotta Cheese
2 Eggs, Beaten
¼ cup grated parmesan cheese
½ cup grated mozzarella
Favorite Pie Crust, I use butter/shortening and a bit of cornmeal for this recipe.
S and P to taste
Mix all ingredients and layer in bottom of your favorite unbaked pie shell. Top with fresh summer tomato slices. Bake at 350 for 30 minutes
**NOTE** Many variations of tomato pie and I have tried them all. To many I am sure the addition of mayo is essential. To me this basil/cheese combo is the perfect compliment .
S and P to taste
Mix all ingredients and layer in bottom of your favorite unbaked pie shell. Top with fresh summer tomato slices. Bake at 350 for 30 minutes
**NOTE** Many variations of tomato pie and I have tried them all. To many I am sure the addition of mayo is essential. To me this basil/cheese combo is the perfect compliment .
Bon Appetite, August issue published a great looking alternative with a buttermilk biscuit crust...hmm, it looked good. I tried it, some of you might love it. The biscuit dough was a bit overwhelming to me and just not the right texture. I did like the layers they used and might try that in a traditional crust. To me, my basil and ricotta layer is as good as it gets. I still have a counter full and my journey will continue, especially if this heat wave continues. As the heat of July now August bears down on us and my garden is offering the most luscious rewards I am still full with the joy of summer. As the bounty keeps me creating and WORKING to keep up with supply, I know my thoughts will move longingly toward fall. I will have had enough of the weeds, the heat, and yes...the tomato. Only until they return next year. Come May next year as the flowers form on the plants, my mouth will begin to water again!
