If you've stuck around our farm for any amount of time, you know that tomatoes are a huge part of our summer. My brother started the business and passed it along to me when he got married. Growing tomatoes and running the stands has been my summer job for all three of my college-summer-breaks, and it has been nothing short of rewarding, eventful, and forever sweaty. But believe me when I say, I wouldn't have changed a thing.
All that to say, with so many tomatoes on our hands, we have to get creative with ways to eat tomatoes. BLT's are a personal favorite with the Westbrooks, but occasionally we throw in a tomato pie to spice things up! A southern dish, tomato pies can be served as a side dish or the main course for a light meal.
So here we go. Most importantly, find yourself some good tomatoes. Swing by your local produce seller (yes, this is a shameless plug... shop Cherry Place Farm) or head out to your own garden and pick out 5 large tomatoes. Because the tomatoes are peeled, sliced, and baked in the pie, this is a great way to use over-ripe or cracked tomatoes.
As you are beginning prep, toss the pie in the oven for 10 minutes at 375° to pre-bake. Use this time to prepare the tomatoes, spices, and topping. Peel and thickly slice the tomatoes. Mix the spices in a small bowl. And mix together the cheese and mayonnaise (remember, Duke's is the only option here).
Tip: If your tomatoes are extra juicy, lay them on a paper towel and sprinkle them with salt. Add another paper towel on top and allow them to soak. This will eliminate some of the extra moisture, as to avoid a soggy pie.
When the pie shell is ready, layer the tomatoes in the shell. Sprinkle each layer with spices. Once the shell is filled, add the cheese/mayo topping and place the pie in the oven. Bake for 35 minutes on 350° or until the pie is golden brown and bubbly.
You will immediately want to slice into it, it looks SO delicious, however let it sit for 5 minutes before serving! Enjoy!