Heirloom tomato love

I bought lovely, wonderful tomatoes at the Farmer’s market today. I bought some simple ones to make tomato pie (recipe follows)with – one of the few tomato things I actually cook. Lots of wonderful heirloom tomatoes that are oddly shaped and unusual colors. Mostly I just eat tomatoes, several times a day.  Eggs and tomatoes and toast for breakfast (a good English breakfast). Tomato salad for lunch. Sliced tomatoes as a side dish.   Grilled cheese-and-tomato sandwiches. Broiled cheesy tomatoes. Yummmmmmm….

Broiled Cheesy Tomatoes

Cut any tomato in half, and place on a pan or tray with edges (or on foil), with cut sides up. Sprinkle with cheese, either grated hard cheese, parmesan, or small slices of soft cheeses – whatever looks interesting.  Place under a broiler until cheese melts. The tomato will be heated pretty much through, but still have some texture.

note: My favorite is to use Katie’s cheese (described in July 6 post), a hard white cheddar, which melts and drips over the edges as it broils.

Tomato Pie

  • 1 cup Bisquick
  • 1/4 cup milk
  • 4-6 medium tomatoes, coarsely chopped (I usually peel)
  • Basil * Chives * Lemon Pepper * Crazy Jane’s Salt* whatever you like with tomatoes
  • 1 1/2 cups sharp shredded cheddar
  • 1 1/2 cups mayonnaise

 Mix bisquick and milk, pat in a pyrex pie pan. Bake at 450 for about 10 mins. Fill crust with chopped fresh tomatoes. Sprinkle generously with all the spices until green on top. Mix mayo and cheese, then spread on top like you are icing a cake.

Bake at 350 for about 30-35 mins, until turning golden. Let cool some before slicing. (is also excellent served cold the next day or gently reheated)

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One Response to Heirloom tomato love

  1. Lauren Byerley says:

    Hi made your tomato pie today for a potluck for the new class of grad students. I didn’t get to taste more than a bite because it was almost all gone by the time I got to it! I used farmer’s market tomatoes (half heirloom and half probably not), fresh basil from the University of Memphis garden, cheddar and parmesan. I needed to double the biscuit stuff on the bottom to make the crust work out, for some reason the 1 cup would not spread over the pie pan! Please keep more recipes going through the fall and winter. I always need soup inspiration! Lauren

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