Tomato sandwiches, tomato sauce, tomatoes with salt and pepper…
There’s a lot you can do with this summer bounty. Pastor Martin Hutchison, founder of the Camden Community Garden, shows us how to make a tomato pie.
Summer Backyard Fresh Tomato Pie
1 Roll out pie crust
3 or 4 medium tomatoes (use variety for better flavor and fun look)
1 medium Vidalia Onion and 1 small red onion
1 T of olive oil
3 T chopped fresh basil
1 cup grated sharp or extra sharp cheddar cheese or another kind of your choice
¾ cup of parmesan cheese
1 cup Sour Cream OR ½ cup Mayo OR 1 cup Greek Yogurt (your choice)
Cook pie crust according to directions on box and set aside.
Preheat oven to 350
Thinly slice tomatoes and place on several paper towels on a cookie sheet.
Lightly sprinkle with salt and place paper towels on top.
Set aside for 15-20 minutes to dry.
With new paper towels, pat tomatoes dry.
Thinly slice onions and set aside.
Chop fresh basil and set aside.
Layer tomatoes, onions and fresh basil in pie crust alternating till full.
When full, lightly salt and drizzle with olive oil.
Mix together cheeses and Sour Cream or Mayo or Greek Yogurt and spread on top of the tomato pie.
Be sure to completely cover tomatoes with the cheese mixture. Bake at 350 for 40 minutes.
Remove from oven and let cool for 5 minutes or so and then slice and enjoy.
This pie warms up nicely the next day and tastes just as yummy as leftovers. Pastor Martin Hutchison adapted from a recipe by Robyn Stone.