tomato pie

[2thDoc]

if you dont like 'em, you're dead to me.

get you a pie crust. poke some holes in the bottom and bake it at 350 for 5-6 minutes. slice you about 4 or 5 good tomatoes. layer them in the pie crust. i like to layer in some fresh basil and/or oregano from the garden, too. salt...pepper. then, for the topping, mix up a cup of grated sharp cheese and some mayo. call it 1/2 cup mayo. i dont frickin' measure. just make it so you can sorta spread out the cheese mixture on top. bake at 350 for 20 minutes or so.

i make my kids eat it by calling it "Pizza Pie" and have done lots of variations including a layer of sweet onion, maybe some ground sausage, etc. Be inventive...but damn if a tomato pie aint one of my favorite things to eat when I notice i have too many tomatoes on the counter.

Harv--I reckon you could bake this thing on the BGE and give it a wonderful smoky flavor.

[GobblerHntr]

photoshopped

[2thDoc]

stalker

[JABIII]

http://www.bestofseasons.com/

Mater pies, Just like grandma used to make...

[jwilliams]

tomato pie is da bomb

[duckcrazed]

Ain't nothing finer...My recipe is about the same although I lay the sliced tomatoes out on paper towels before hand to remove extra moisture...

[mhogancu]

wife cooked up two fresh tomato pies sunday night while i had bacon wrapped cream cheese stuffed peppers and pork chops on the grill.... i freakin love a tomato pie made with fresh picked tomatos from the garden.... damn makin my mouth water

[Slaya]

Ours have lots of vidalias, maters, fresh herbs, salt, pepper, and cheese/mayo. I can make a meal out of one of those, and I'm partial to meat with supper.

[Sashimi]

Maters are "chunked" in my neck of the woods, then set in a collander to let the excess juice go. I use a white-cheese mixture (less grease than cheddar, mater flavor comes through more). Otherwise toof and I don't vary much on the recipe. One note, Duke's mayo is for eating, Hellman's is for cooking.

I think this pie is better cold the next day than with any residual heat eating the day it's cooked.

[Highstrung]

Ain't nothing finer...My recipe is about the same although I lay the sliced tomatoes out on paper towels before hand to remove extra moisture...

I do something similar. I like to slice and place the maters in a colander, and then salt lighty.

Sashimi was a quicker typer.

[Glenn]

Good stuff indeed toofer.

Rebel Yell makes as fine a mater pie as I've ever had.

He also needs to post up that grit casserole recipe too. Lawd that was good stuff.

[Buteo2808]

One of my favorites, especially this time of year. The only thing your missing is some peppers in that mix. Good gracious I need me some. Always better the next day.

[jwilliams]

Does he put liver puddin in the grits casserole?

[Chessbay]

The wife and I make them all the time.

I always layer some vidalias in there and then top it with Pimento Cheese........sausage is good too.

Holy Shit.........might make one tonight.

[G3JD, IV]

Try a douse or four of worchester in that cheeze mix....and maybe some fresh ground garlic

[SCSportsman]

Damnit yall! Gotta stop by the store on the way home and get a pie crust now. Not to mention the drool on my keyboard.

[tkohn]

Bacon - 1 glass bottle - I think 4 oz split in two pies - that's my variation from 2nds
and 350 for 40 min

[HARV]

I'll have to give it a try.Teef you might be right on the smoke flavor.Sure looks good in text.

[BS]

We boil shrimp, peel them, and place them in the pie before cooking. Damn fine.

[jwilliams]

oregano and fresh basil....applewood bacon. or venison. Mmmmmm I think the fresh basil makes it.