Oh, My, Tomato Pie

I can’t believe it took a nice southern girl like me so long to discover tomato pie! This recipe comes from a friend in Mobile, Alabama and must be the reason God created the tomato.

NANCY'S TOMATO PIE

1 deep-dish 9-inch pie shell (purchased or make your own)
4 medium sized ripe tomatoes, peeled and sliced
2 tablespoons olive oil
1 large or 2 medium sweet onions, coarsely chopped
10 to 12 large leaves fresh basil (optional)
3 tablespoons sauce & gravy flour (or plain flour)
2 cups grated sharp cheddar cheese
1 cup mayonnaise
Salt & pepper to taste

Prebake pie shell in 400 degree oven for about 10 minutes or until lightly browned. Allow to cool.

Reduce oven to 350 degrees.

Meanwhile, slowly sauté chopped onion in olive oil over medium low heat for about 10 minutes, until caramelized, seasoning with salt and pepper. Let cool.

Peel tomatoes by dipping quickly into boiling water (the skins will slide right off) and slice.

Mix cheddar cheese with mayonnaise. Set aside.

Build pie in shell with two layers each of tomato slices, caramelized onion and 5 or 6 basil leaves. Sprinkle top of each layer with salt and pepper and half the flour.

Top pie with cheddar cheese/mayonnaise mixture. It should seal the pie and be about an inch thick.

Bake at 350 degrees for about 45 minutes. Cool for about a 1/2 hour before serving.

Makes a great luncheon or light dinner served with a green salad, a crisp white wine, say Viognier, Riesling or a dry Sauvignon Blanc.

My Favorite Thing To Do With Tomatoes and Basil

We discovered Insalata Caprese in Italy a few years ago, and it’s the reason I decided to grow tomatoes this year. It’s so easy it should be criminal, and so elegant it’ll class up any meal. The key is to buy the very best ingredients you can find -- fresh basil, fresh (preferably vine ripened) tomatoes, fresh buffalo mozzarella, (real Italian mozzarella di bufala preferred, although there are some very good American brands, both available at high end supermarkets and specialty food stores), and top quality extra virgin olive oil and aged balsamic vinegar. (This dish will make the meal, so spend the money on the quality ingredients and scrimp on the meat!)
INSALATA CAPRESE

4 ripe tomatoes, sliced
8 ounces fresh buffalo mozzarella, sliced
1 bunch fresh basil
Salt & pepper to taste
Extra virgin olive oil and balsamic vinegar to dress

Line salad plate with largest of basil leaves.

Layer sliced tomatoes, each topped with a basil leaf and a slice of the fresh mozzarella. Salt and pepper each layer to taste.

Top with reserved basil leaves. Drizzle with olive oil and balsamic vinegar.

Great with a medium rare Tuscan style steak, a glass of Brunello, and panacotta for dessert.