yumminess....is that a word??!!!

 

Sweet Southern Summer Time Tomato Pie

YUMMO!! This is what I had for dinner tonight!  It was so great that I had to have my Mom over for a taste test.  She agreed with me and said it was the best Tomato Pie she/we had ever eaten! I had fresh tomatoes that my babysitter shared with us and fresh basil from my Mom's herb garden. I felt like a little "gourmet" chef while making this!  I found the recipe from another blogger and wanted to share the yumminess (is that even a word??!!!) with you. 

Photo and Recipe by Ezra Pound Cake

Makes 6 servings

• 1 (9-INCH) PREBAKED DEEP-DISH PIE SHELL
• 3 TO 4 TOMATOES, PEELED, CORED, AND CUT INTO 1/4-INCH SLICES
• 1/4 CUP CHOPPED FRESH BASIL
• 1/2 TO 3/4 CUP THINLY SLICED VIDALIA ONION
• KERNELS FROM 1 EAR OF CORN
• 1/2 CUP GRATED MOZZARELLA
• 1/2 CUP GRATED CHEDDAR
• 1/2 CUP MAYONNAISE
• SALT AND PEPPER
• PINCH OF OREGANO

1. Prebake your pie shell.
2. To Peel Your Tomatoes: Bring a pot of water to a boil over high heat. Have a bowl of ice water ready. Using a knife, gently score a small “X” at the base of each tomato, cutting just through the peel. With a slotted spoon or tongs, add the tomatoes to the pot of boiling water for 1 minute. Then transfer them to the ice water for a few seconds. Remove them from the water, and peel the loosened skin.
3. Core the tomatoes, and slice them horizontally into 1/4-inch slices. Place them in a colander, and lightly sprinkle them with salt. Let them drain in the colander for 10 to 15 minutes.
4. If you haven’t done this already, prepare your basil, Vidalia onion and corn. Set aside.
5. When your pie shell comes out of the oven, set the oven temperature to 350 degrees F.
6. Place your drained tomato slices on a few paper towels or a large tea towel. Set aside.
7. In a medium bowl, combine the mozzarella and the cheddar. Stir in the mayonnaise. Set aside.
8. Arrange the tomato slices in the crust. Season them with salt, pepper and a pinch of oregano.
9. Layer half of the basil on top of the tomatoes, followed by the onion, corn and the remaining basil. Season with a little more salt and pepper.
10. Place the cheese and mayo mixture on top of the corn in large spoonfuls. Using a spatula or the back of your spoon, spread the mixture to cover the top of the pie, all the way to the inside rim of the pie shell. Bake for 30 minutes or until lightly browned.

So good and best to eat at room temperature (in my book)

Happy Weekend!

A