Summer may be winding down, but tomatoes are still coming on strong. Which is a bummer, because the frost will do them in shortly. But while you have them, might as well enjoy them. And if you’re tired of Caprese salads (heresy, I know) or slicing them up for sandwiches, then do I have a treat for you: tomato pie.
I believe it’s one of Newton’s laws which states that almost everything is better tucked inside a flaky pie crust. If not him, then I’m gonna claim it.
Tomatoes are no exception – there’s almost nothing better than that first bite of a tomato, just picked and still warm from the sun, but when you put that same tomato into a crust with fresh basil, and top it with cheese and your homemade mayo, I think the tomato pie wins in most cases. The tomatoes cook down a bit, which concentrates their flavor and sweetness, plus you have the added creaminess of mayo and a light crunch from the crust. Summer perfection.
This is the first time we’ve made tomato pie, but it won’t be the last. It comes together super-fast, and the kids loved it too, which is sometimes hard to achieve. And of course, since I try to grow a rainbow of tomatoes, it looks beautiful when you’re putting it all together.