One of my culinary pleasures in life is the humble tomato pie. I did not grow up with this delight. We ate our tomatoes with a lil salt and pepper, or fried, or sometimes on a sandwich with a little mayo. All of those are winners…then I met Pam.
Pam was a beautiful soul … generous to a fault and loved flowers. I loved on her one time with a little bouquet of flowers.. and that opened her floodgate of loving thru little gifts and trinkets. Her car was always loaded down with farm stand bounty or mysterious bargain hunt treasures. She knew about my love for tomatoes and brought me my first tomato pie. And I. went. BONKERS. She brought me several over the years.
Pam is no longer with us but she is still in my heart. I saw this little tomato pie at the Franklin Farmers Market this weekend and smiled.. and today , as I feasted on this little tomato tart… I remembered Pam, her bright infectious light and relished in the memory of her generous spirit.
From Miss Daisy’s Kitchen:
Betty Dunn sent me this recipe for inclusion in Miss Daisy Celebrates Tennessee Cookbook. It is wonderful.
We prepare it at Miss Daisy’s Kitchen often.
1 9-inch pie shell
3 large “home grown” tomatoes, peeled
and thickly sliced
salt and pepper to taste
2 tablespoons fresh basil, chopped
2 tablespoons fresh chives, chopped
½ cup mayonnaise
2 cups grated cheese,mild or sharp or
sharp cheddar cheese. I use 1 cup
cheddar and 1 cup mozzarella.
Bake pie shell. according to directions.Cool. Place sliced tomatoes between paper towels to absorb some of the moisture. Cover bottom of pie crust with tomato slices. Sprinkle with salt and pepper. Combine mayo, cheese, basil, and chives. Carefully dot this mixture over tomatoes. Bake at 400 degrees for 20 minutes and share with someone you care about. Yields: 6 servings.
