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