It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato. ~Lewis Grizzard
Tomatoes are one of my favorite parts of summer in the South. They have been a constant in my life since childhood. We had them daily, it seemed, in sandwiches, salads, and sliced as a side with dinner. Even in the winter we’d have those puny-looking, hard pink tomatoes that have been shipped for miles to get to the grocery store and have virtually no flavor; I think they were just there for color contrast with the iceberg lettuce that my parents always bought. But they were there. My friends, the tomatoes.
The summer tomatoes are special. They’re so red, so juicy, and so meaty inside that their beauty makes me catch my breath when I cut into their flesh. They call my name from each farmstand along the roadside as I pass. I always mentally count the cash in my wallet as I see a stand in the distance, wondering if I have enough handy to pay for a basketful to take home.
My brother-in-law grows wonderful tomatoes. Joe started growing heirlooms along with his usual hybrids a few years ago. You might remember my posting these pics of his garden tomatoes in former blog posts:
Joe always sends us home with bagsful of fresh tomatoes from his beautiful garden when we visit him. I only wish we lived nearer each other so I could enjoy the bounty more often!
I recently found the wonderful blog of a very talented photographer, DakotaD. He graciously allowed me to share with you this gorgeous picture he took of fresh tomatoes in his recent travels in Bologna, Italy. Trust me, go check his blog out: Dakota’s Blog I love his photography; makes me feel like I’m traveling abroad with him! And this picture he took in a farmer’s market in Bologna is further proof that tomatoes are truly a thing of beauty:
Those tomatoes are nearly too lovely to eat; however, were I in Bologna and found them, I think I’d find a way to do it.
“A world without tomatoes is like a string quartet without violins.”
Laurie Colwin, ‘Home Cooking’
I want to share with you a new recipe I tried recently for a tomato pie! I had never made one before, and was intrigued to find out how it would taste. For this recipe I used Roma tomatoes, as they are quite meaty and have lower moisture content than many others, which suits the needs of this pie perfectly.
Fresh Tomato Pie
from Cookstr.com’s recipe
- 3 medium-size tomatoes, peeled and cut into 15 to 16 slices total (I used 13 Romas)
- Kosher salt
- 1 deep-dish pie crust (9 inches), thawed if frozen
- ½ loosely packed cup chopped fresh basil
- ½ cup chopped scallions, green parts only
- 1 cup (4 ounces) shredded mozzarella cheese
- ½ cup (2 ounces) shredded Cheddar cheese
- 3 tablespoons mayonnaise
- Dash of cayenne pepper
- ½ cup crumbled cooked bacon (optional)
Cool: 20 Minutes
1. Place a rack in the center of the oven and preheat the oven to 375°F.
2. Place the tomato slices on a baking rack placed in a sink or over a sheet pan. Lightly salt the tomato slices and let them sit until they give up some of their juice, about 15 minutes.
3. Meanwhile, prick the bottom and side of the pie crust with a fork a few times (see Note). Bake the crust until it just begins to brown, 5 to 6 minutes. Let the crust cool for about 15 minutes. Leave the oven on.
4. Pat the tomato slices dry with paper towels. When the crust has cooled, arrange half of the tomato slices in the bottom. Scatter ¼ cup each of the basil and scallions over them. Add the rest of the tomato slices and top these with the remaining ¼ cup each of basil and scallions.
5. Combine the mozzarella and Cheddar cheese, mayonnaise, cayenne, and bacon, if desired, in a small bowl. Spoon the cheese mixture over the tomatoes and, using a knife, spread it out as evenly as you can.
6. Bake the tomato pie until browned, 30 to 35 minutes. Then, carefully arrange a loose tent of aluminum foil over the top of the pie to shield the crust from over browning. Continue to bake the pie until the cheese has browned and the filling has firmed up, about 15 minutes longer. Remove the pie from the oven and let it cool at least 20 minutes before slicing and serving.
“Home grown tomatoes, home grown tomatoes
What would life be like without homegrown tomatoes
Only two things that money can’t buy
That’s true love and home grown tomatoes.”
John Denver, ‘Home Grown Tomatoes’
(from a song written by Guy Clark)
Click here to see: Guy Clark performing “Homegrown Tomatoes”….thanks Debi! (This will take you to a video on YouTube; pretty fun!)
“In this world of uncertainty and woe, one thing remains unchanged: Fresh, canned, pureed, dried, salted, sliced, and served with sugar and cream, or pressed into juice, the tomato is reliable, friendly, and delicious. We would be nothing without it.” ~ Laurie Colwin