A pie that will make dessert jealous
Our friend Kara introduced us to the simple magic of the tomato pie. There are lots of recipes out there, but they all share some key ingredients: fresh-picked, super-ripe tomatoes, basil or other fresh herbs, mayonnaise, cheese and a pie crust. Mandy made an arse-whooping version the other night with a homemade pie crust (lard-based for extra authenticity), but the frozen kind works just as well. To keep the pie from turning out watery, salt the tomato slices liberally and let them sit in a colander for 20 minutes to drain before layering them in the pie. We like to keep our pie simple, layering heirloom tomato slices with whole basil leaves and topping with a mixture of a cup of shredded mozzarella and maybe a half cup of mayo. Here are some other versions from the interwebs:
- Heirloom Tomato Pie (Food Network)
- Tomato Pie (Paula Deen)
- Tomato and Cheddar Pie (Bon Appétit)
