This homemade old fashioned tasty tomato pie recipe is a delicious way to use your over abundant crop of tomatoes. It’s fair to say you grow a fine crop and your family and community adore your cooking, but wait until they get a load of this drool inducing show stopper- a glorious, flavorful, farm to table tomato pie.
I hope you don’t get writer’s cramp from giving out the recipe.
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You poured over seed catalogs, agonizing over the choices, then placed your orders. Your heirloom seeds arrived and you dove into the greenhouse to start them. You couldn’t wait for the soil to warm enough to get them in the ground, praying all the while you were planting that you really had seen the last frost of the season. You watered, you waited, you waited some more, and then one day it happens- those glorious plump tomato beauties are ready to pick.
pre-baked deep dish pie shell
sharp cheddar cheese
Salt and pepper
Summer’s bounty has been plentiful again and the tomatoes are bursting with color and flavor. You’ve made traditional sandwiches with thick slices of beefsteak tomatoes on homemade white bread with just the right amount of mayo, beautiful platters of caprese salad with ripe juicy Brandywines contrasting beautifully against artisan mozzarella slices splayed out like nature’s dominoes, sprinkled with basil fresh from the kitchen garden and drizzled with organic olive oil and a nice thick balsamic vinegar.
You’ve reduced bushels of meaty romas into grandma’s famous spaghetti sauce and fried up cornmeal coated green tomatoes and enjoyed every bite. Neighbors crave your fresh tomato salsa, and the recipe for your homemade ketchup has been requested so many times you take a stack of pre-made recipe cards with you to all the potlucks it goes to.
Click here to read about how to make a homemade old fashioned tasty tomato pie recipe:
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