Every time I set foot in Easy Way or Schnucks, I can not resist buying one more bag of Ripley or Arkansas tomatoes, if they have them. I actually prefer the Arkansas variety, although this might be anathema to those who revere Ripley tomatoes.
One of my favorite summer dishes is tomato pie. I got the recipe out of a Southern Living book years ago and have added a few ingredients. You need the following: deep dish pie crust, green onions, fresh basil, mayonnaise, 4 or 5 tomatoes, Monterey Jack Cheese, frozen spinach and seasoned pepper.
Poke holes in the pie crust with a fork and bake for about 10 minutes at 350 degrees. Slice tomatoes and dredge in flour and seasoned pepper. Layer tomatoes green onions and fresh basil (about three layers is sufficient). Mix about a half a cup of mayonnaise, about three fourths of a bag of thawed chopped spinach and about a cup of grated Monterey Jack cheese (Pepper Jack cheese is good also). Spread mixture over the top and add a few leaves of basil. Cook at 325 or 350 for about 30 minutes.
Do you have any recipes to share with those of us with a surplus of homegrown or store-bought tomatoes?
July 20th, 2007 at 7:46 pm
Mmmmm, that sounds good. I think I’ll try it with a cornmeal crust (do you think those refrigerated Pillsbury corn bread sticks would work if I just spread them into a pie pan?), red onions, soft goat cheese and basil. Maybe serve it on a bed of fresh spinach with just a bit of balsamic vinegar?