Enjoy Summer’s Last Tomatoes

I think I remember what a real tomato tastes like.  However, it’s been so long since I had one that maybe it’s a dream.  My father occasionally came home from work with a bag of freshly picked tomatoes he’d bought at a roadside stand.  We would eat them like apples.  But those days are long gone.

I tried growing my own, but tomato worms and snails got to them before I did.

Now I use Roma (aka plum) tomatoes to make Tomato Pie.  Baking the pie for 25 minutes helps concentrate the tomato flavor and makes me think about my childhood.

Tomato Pie – serves 3-4  

The key to success is slicing the tomatoes at least 1 hour beforehand, placing the slices on a clean towel and then covering them with another towel.  This blots away the excess moisture and keeps the crust from becoming soggy. 

1 pre-baked pie crust
8-10 Roma (aka plum) tomatoes
1 tablespoon spicy mustard
1/2 cup grated cheddar cheese
1 teaspoon garlic powder
1 teaspoon fresh or dried rosemary (cut into 1/8-inch pieces)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil  

Cut the tomatoes into 1/4-slices and blot away the moisture, as described above. 
When ready to make the pie, preheat the oven to 400 degrees (or 375 degrees if using a glass pie pan).  

Spread the mustard onto the bottom of the pie crust and then cover with cheese.  Lay half the tomato slices on top of the cheese, making sure the slices overlap.  Sprinkle with half the garlic powder, rosemary, salt and black pepper.  Repeat the process, using up the rest of the tomato slices, salt and spices.  Drizzle the olive oil over the top and bake for about 20-25 minutes, or until the tomatoes start to shrink.  

Serve immediately or let cool and serve at room temperature.  

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