Tomato season is full-on and we are all-in….
Sliced with sea salt, slathered with mayo on soft white bread, a classic BLT…a bounty of tomatoes makes a belle’s mind spin!
Here are two of our favorite recipes for tomato pie…an all time favorite here in the south and sure to be one of yours!!
This first rendition is one that our belle gal pal, Nancy, swears by and is a cleaner version of the traditional ‘mater pie. She pulled it out out of a Southern Living ages ago and has been making it ever since. The key is using the best ingredients available!
Nancy’s Tomato Pie
Preheat oven to 400
1 prepared refrigerated pie crust dough. Fit and trim into a 9 inch pie pan. Prick with fork all over.
Bake crust for 5 minutes.
Sprinkle 2 cups of shredded mozzarella evenly over crust.
Sprinkle generously with chopped fresh basil.
Slice about 3 medium tomatoes or a basket of the baby sweet heirlooms (we used a combo of both because that’s what we had) .
Drizzle with 1 1/2 T good olive oil and a generous sprinkle of salt and pepper.
Return to oven and bake for 35-40 minutes . Let rest briefly , sprinkle with additional fresh basil and serve!
The next tomato recipe is the more traditional (not quite as diet-friendly) but equally delicious version of the south’s favorite savory summer pie!
From Add a Pinch, this one is sure to knock some socks off!
We have tried both to rave reviews. Give us your two cents!