Don’t you love all the fresh tomatoes available at this time of year?  There’s nothing like a ripe, homegrown tomato.  My mouth waters just thinking of how yummy they are. My favorites are the yellow and orange varieties, which have a different flavor.  But no matter what the color, now is the time for easy peasy tomato pie.

Homegrown tomatoes are plentiful. It is time to make tomato pie.
Make this easy peasy tomato pie with luscious, homegrown tomatoes

Since l love yellow and my husband prefers red. I mix the two when I make this recipe, although most will probably just stick to red.  I’ve fooled around with two or three tomato pie recipes, and have come up with the combination that I like best. You can make your own pie crust. If that’s what you prefer.  But packaged pastry  from the supermarket Is much easier.



Pastry for a 1 crust pie, unbaked.

3 large ripe tomatoes

½ cup chopped onion

¼ teaspoon salt

1 tablespoon chopped fresh basil  or 1 teaspoon dried

½ cup  mayonnaise

1 garlic clove, chopped

½ cup grated Parmesan cheese

1 cup grated Cheddar cheese

¼ cup dry bread or cracker crumbs.

Preheat oven to 375 degrees.  To prepare the crust, line a 9 inch pie  pan with pastry.  Prick the side and bottom with a fork and bake until golden brown, about 20 minutes.  Remove to a rack, and leave the oven on.

Slice the tomatoes and overlap them in the pie shell. Sprinkle with onion, salt and basil. Stir mayonnaise, garlic, Parmesan and Cheddar together in a small bowl. Spread the mixture over the onions,  and sprinkle with bread or cracker crumbs.  Bake for 30 to 40 minutes or until  golden brown.  Allow pie to cool 10 minutes before serving.  Some prefer it served cold.

Makes 6 servings. About 400 calories per serving.

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