Harvest Tomato Pie

My tomato growing hasn’t been much of a success this year. The cherry and pear tomatoes did great but there is nothing better than a large homegrown tomato in my opinion.

Luckily for me the farmers market was filled with lots of great looking tomatoes for purchase. On this trip I bought a mix of red and yellow tomatoes to make a tomato pie. I love making this for my family with a big salad for dinner or to bring to a party as a side dish or appetizer. This dish is fun to be creative with when it comes to choosing the tomatoes and the design. Think about how stunning a group of pink, purple, red and yellow heirlooms would look. Wait until you taste it. Yum.

Here’s the recipe:

Harvest Tomato Pie

This is a great dish to bring to a party. It serves a lot of people and has a nice presentation. Use different colored heirlooms or simple fresh red tomatoes.

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Ingredients

• 2 pie crusts
• 1 head garlic - roasted
• 8-10 medium size tomatoes
• 1 bag shredded Italian 6 cheese blend
• olive oil
• coarse salt

Instructions

1. Roll out the pie crusts
2. Place in a large jellyroll pan pinching ends together and using your fingers to press out and cover the entire pan
3. Drizzle with olive oil.
4. Remove the roasted garlic from the skin mix with 1 T. of olive oil and spread onto crust.
5. Sprinkle half of the cheese.
6. Cut tomatoes in half and then slice into 1/4 inch slices discarding the tops and bottom portions.
7. Place tomatoes slices on the pan in a decorative manner.
8. Spread the rest of the cheese on top.
9. Drizzle a little more olive oil and sprinkle with coarse salt.
10. Bake at 400 degrees for approx. 45 mins or until the crust turns light brown and the tomatoes are softened.