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| Robby in his garden |
a true southern summer comfort dish: Tomato Pie. Who better to write this than Robby Theodore, my very special son-in-law. Robby grew up in little England, Arkansas and has been gardening with his granny since childhood. In addition to being an accomplished grill master, Robby is an avid gardener, canner, and lover of fresh food. From Robby:
Tomato Pie…what a wonderful and very rich flavored Southern delicacy to enjoy during these summer months! Especially when tomatoes are abundant and you are looking for many ways to enjoy them. You may be scratching your head, thinking, tomato pie? Really? Well, if you like tomatoes, you are in for a real treat. This dish is very simple to cook, and requires very few ingredients. I will go on to say that tomato pie has a very good return on investment due to the rich flavor, minimal effort, as well as using so few ingredients.
I am also very picky about my tomatoes. They must be home grown, and must be heirlooms. There are MANY varieties of heirloom to choose from, but I mainly stick to Early Girls, Cherokee Purple, and my absolute favorite is the Arkansas Traveler. It is a bright red/pink tomato, high in acid, and very high in flavor. If you don’t have any of these, that is ok too.
INGREDIENTS
1 8 in pie crust, rolled and put into a pie plate edges crimped
1 pound of sliced tomatoes
3/4 cup of real mayonnaise
1/3 cup of grated parmesan cheese.
1/3 cup (or more) mozzarella cheese.
Optional for topping and flavor: (vinegar based banana peppers, black olives, other cheese, dried bread crums)
DIRECTIONS
Pre heat oven to 350
Bake pie crust 15-20 minutes and remove.
Layer the bottom of the crust with parmesan cheese.
Place sliced tomatoes over the cheese, then cover tomatoes with mayonnaise. (it is also yummy to add fresh basil to the tomatoes, and/or salt, pepper, and other spices).
Take the mozzarella cheese and cover the top. Lately, I have added some cheddar sprinkles for added color and flavor, as well as the peppers and black olives.
Cook this in the oven at 350 for 20 minutes, or so. I also allow mine some time to rest so that it slices better. Enjoy!!
Lookout Point Lakeside Inn
http://www.LookoutPointInn.com
Kristie Rosset on behalf of Robby Theodore
One of the 8 Broads in the Kitchen