Damn, this was yummy.
After recently procuring a huge Costco-sized container of tomatoes from my parents house, I knew I needed to seek out a fresh recipe in which to use them. There are only so many sandwiches, salads, and paninis one can eat.
After fussing around a bit, I spotted this Paula Deen gem: Tomato Pie.
Now, I did modify the recipe. Paula Deen served simply as my inspiration – I could not bring myself to top this baby with the insane amounts of cheese and mayo she suggests.
I used a store-bought pie crust, pre-baked it, and loaded it with rough diced tomatoes, chopped basil, chopped green onion, a dash of olive oil, pepper, garlic powder, and salt. No real measurements. As the picture shows, I could have used even more tomatoes – my filling is falling a little shy of the crust-line there.
I topped the pie with a mixture of approximately 1/4 C crumbled goat cheese, 1/4 cup shredded sharp cheddar, and 1-2 T sour cream.
I baked it for a good half hour, peeping in the oven now and again to assess the creamy/golden-ness of the cheesy topping.
To note, my bottom crust did get a little soggy. I seeded and drained the tomatoes, but perhaps not enough. It still tasted lovely to me though.
Pure summer, most certainly.
Snickie 