Sweet Southern Summer Time Tomato Pie

This is what the husband and I had for dinner last night and it was supreme. My neighbors had given me a ton of garden grown tomatoes and I had fresh basil in my little herb garden, and all of the other ingredients I had in the pantry! It was super easy to make and Grayson asked for it to be on the permanent rotation of our favorite dinners!

Photo and Recipe by Ezra Pound Cake

Makes 6 servings

• 1 (9-INCH) PREBAKED DEEP-DISH PIE SHELL
• 3 TO 4 TOMATOES, PEELED, CORED, AND CUT INTO 1/4-INCH SLICES
• 1/4 CUP CHOPPED FRESH BASIL
• 1/2 TO 3/4 CUP THINLY SLICED VIDALIA ONION
• KERNELS FROM 1 EAR OF CORN
• 1/2 CUP GRATED MOZZARELLA
• 1/2 CUP GRATED CHEDDAR
• 1/2 CUP MAYONNAISE
• SALT AND PEPPER
• PINCH OF OREGANO

1. Prebake your pie shell.
2. To Peel Your Tomatoes: Bring a pot of water to a boil over high heat. Have a bowl of ice water ready. Using a knife, gently score a small “X” at the base of each tomato, cutting just through the peel. With a slotted spoon or tongs, add the tomatoes to the pot of boiling water for 1 minute. Then transfer them to the ice water for a few seconds. Remove them from the water, and peel the loosened skin.
3. Core the tomatoes, and slice them horizontally into 1/4-inch slices. Place them in a colander, and lightly sprinkle them with salt. Let them drain in the colander for 10 to 15 minutes.
4. If you haven’t done this already, prepare your basil, Vidalia onion and corn. Set aside.
5. When your pie shell comes out of the oven, set the oven temperature to 350 degrees F.
6. Place your drained tomato slices on a few paper towels or a large tea towel. Set aside.
7. In a medium bowl, combine the mozzarella and the cheddar. Stir in the mayonnaise. Set aside.
8. Arrange the tomato slices in the crust. Season them with salt, pepper and a pinch of oregano.
9. Layer half of the basil on top of the tomatoes, followed by the onion, corn and the remaining basil. Season with a little more salt and pepper.
10. Place the cheese and mayo mixture on top of the corn in large spoonfuls. Using a spatula or the back of your spoon, spread the mixture to cover the top of the pie, all the way to the inside rim of the pie shell. Bake for 30 minutes or until lightly browned.

If you have a BBQ or a pot luck dinner that you are going to this weekend, this will be a crowd pleaser for sure! It's hot as Hades here, so pair it with icy watermelon, skewered shrimp, and some frothy  beer and you will be one happy camper this weekend!