How to grow and prepare tomatoes

Something magical happens when tomato mixes with mayonnaise and salt. It is in the juice of the tomato being pulled out by the salt, mixing with the mayonnaise and making its own delicious dressing.

My children love savory tomato pie and even though I can think of many recipes to use tomatoes, I thought you might like this one. [Click at the right base of the first photo above to see a picture of the tomato pie.] If you would like the recipe for cornbread salad made with tomatoes and mayo, sautéed tomatoes, or other tomato recipes, please e-mail me through my website and I’ll be happy to send it to you.

Tomato Pie

1 prebaked 9-inch pie crust*
1-1/2 to 2 ripe tomatoes, peeled
1 tablespoon dried basil or 3 tablespoons fresh basil, chopped
1 small to medium sweet onion, finely chopped
1-1/2 cups grated sharp cheddar cheese
3/4 to 1 cup mayonnaise
Salt and pepper to taste

*Blind bake the pie crust according to package directions.

Slice peeled tomatoes into 1/2 to 3/4-inch slices. Set tomato
slices on a paper towel to drain while chopping onions.

When ready, place tomato slices on pie shell, making only
one layer of tomatoes. Top the tomatoes with the chopped
onions. Sprinkle with basil. Salt and pepper to taste.

Mix cheddar cheese and mayonnaise. Spread mayonnaise mixture
from edge to edge on top of the onion mixture. Bake at 350
degrees F. for 35 to 40 minutes or until top is bubbly and pie is cooked through.
Wait 20 minutes before serving. Serves 6.

Linda Weiss and Anne Moore, who blog at Diggin' It about food and gardening, are friends who met while Linda was the food editor and Anne was the garden editor for South Carolina Homes & Gardens magazine. They now write articles for the ETV GardenSMART television show website, where Anne is the horticulture editor, gardening consultant, and e-newsletter editor. Anne has written for magazines and newspapers. She is a member of and a recipient of a Silver Award for magazine writing from the Garden Writers Association. Linda is a personal chef. She attended Le Cordon Bleu of Paris’ catering program. She has appeared as a guest chef on numerous television shows, has been a culinary educator for 10 years, and a food writer for a number of magazines. She is a professional member of The James Beard Foundation and the Southern Foodways Alliance. She has written a cookbook, "Memories From Home, Cooking with Family and Friends."

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