It’s the most wonderful time of the year….tomato season is here! Making something with these sweet, ruby-red jewels of summer gives us all the feels and makes our bellies feel equally as happy.
Tomatoes are an essential ingredient for many recipes. From the Mediterranean diet to Deep South foods that are good for the soul, they are infused in so many foods. While chopping some up as a salad topper or slicing a few for a sandwich are good, easy options, a few recipes are floating about that require a bit more labor…but the extra effort is so worth it.
Megan Warren, our chief operations manager and buyer, is known for being one to be reckoned with in the kitchen. Her west Tennessee self is deeply rooted in good cooking and culinary skills. One of her all-time favorite recipes is her tomato pie. It’s the perfect way to delve into the tomato craze, and she was happy to share the secret to this savory recipe of hers. You, and your belly, can thank us later! The thick slices of tomato combined with layers of basil are so yummy when topped with ooey-gooey cheese….
1 unbaked pie crust
4-5 sliced home grown tomatoes
1 teaspoon salt
10 fresh basil leaves (go ahead and chop them up)
1 minced garlic clove
1 cup grated mozzarella
1 cup grated sharp cheddar
3/4 cup mayo
Heat oven to 375. Slice tomatoes and lay on paper towels. Sprinkle with salt and perhaps a dab of pepper. Bake crust according to directions. While it bakes, combine basil, green onion, and garlic in one bowl. In another, mix both cheese with mayonnaise. Take pie crust out of oven and layer tomatoes and basil-onion mixture. Top with cheeses at the conclusion of layering. Decrease temp of oven to about 350 and back for 30 minutes. Voila! Tomato masterpiece a-la-Megan!