No hard frost, a killer frost that coats everything in icy crystals, has arrived yet, but we’ve had a couple of cool nights. Cold enough to leave the tender tomato vines wilted, a few late tomatoes clinging to their sad stems. The tomato season is winding to an end. We’ve certainly enjoyed it. Since the first tomatoes ripened in August, we’ve had tomatoes with dinner pretty much every single night. There are so many great ways to prepare them.
One recipe that is perfect for the harvest season is Tomato Pie. Delicious! I used up some of our last tomatoes on this pie a couple of evenings ago. Are you a tomato lover? You won’t be disappointed by Tomato Pie.
1 unbaked pie crust
1/2 cup quick-cooking rice
Several large tomatoes or a bunch of little ones
1/2 onion, chopped
1 cup mayonnaise
1 cup shredded Cheddar cheese
Preheat the oven to 350°
Prepare the pie crust.
Sprinkle the rice evenly inside the pie crust.
The rice will soak up the tomato juice as the pie bakes
and keep the crust from becoming soggy.
Layer in thickly sliced tomatoes and sprinkle with chopped onions.
Add seasonings. You can use chopped basil or parsley or italian seasonings,
whatever suits your taste.
Mix the mayo and shredded cheese together and dollop the mixture
over the top of the pie.
Bake for 40 minutes. Remove from oven and let stand for 10 minutes.
Serve and enjoy. We had the pie with fresh corn on the cob that I picked up at a farm stand (actually the back of a pickup truck!), some of the last of the season. Mmmm Mmmm Good.