Tomato Pie

This recipe is best served when tomatoes are at the height of season. Around my neighborhood I have lots of gardeners and they love to share their bounty. So if you havent canned your tomatoes into salsa or marinara give this tomato pie a try.

I know the name of this recipe kind of sounds funny.

Tomato Pie.

Apple, cherry, blueberry pie, but not tomato.

You will love this savory version.

Now remember, only use the homegrown kind if you can get them.

Those store-bought hothouse tomatoes will never do.

Don’t say I didn’t warn you.

Now go and make that pie, make two and give one to a friend.

That’s what I am going to do.

To thank them for all those lovely tomatoes.

It gives new meaning to the word re gifting.

Don’t you think?

By now your pie plate should be removed from the oven. Allow it to cool for a little while while you make the topping. Combine the two cheeses and yogurt in a medium bowl.

Layer the tomatoes, basil and onion in the pie shell. Sprinkle with salt and pepper. Spread your cheese and yogurt mixture on top of the tomatoes and allow to cook for 30 minutes or until the top is lightly browned.

Cut into slices and serve warm.

 

Peace be with you,
Veronica