There are only a few ways to respect a perfectly ripe, garden fresh tomato. A tomato sandwich with baked white or sourdough bread, Hellmann’s Real Mayo, and salt/pepper is a classic favorite. I would even put a toasted BLT in this catagory. However, if you want to take it up a notch, tomato pie is absolutely a little slice of heaven.
There are a million ways to make a tomato pie, but this is one of my favorites. For those who don’t know my cousin (remember, the one with the unbelievable shrimp and grits recipe?!), she’s quite the cook also. This is her recipe that has come down from her mom’s side of the family. Her mom (my aunt) is one of the best cooks and bakers I know. Period.
You obviously want to begin with the most perfectly ripe tomato slices you can find. These came from our garden.
Slice a large vidalia onion and sauté it with a tablespoon of EVOO over medium heat. I like to let the onions cook way down until they begin to caramelize.
Rinse and pat dry about 15 basil leaves.
Now here is where this recipe stands out from the rest. Instead of using cheddar cheese, combine 1 cup of shredded Parmesan and 1 cup of mayonnaise. Set aside.
Cook your pie crust according to the package instructions and let cool completely. Layer your tomatoes and generously salt and pepper them.
Now layer in your onions and basil leaves. Repeat 2 more layers of each, ensuring you salt and pepper each tomato layer.
Top with your cheese and mayo mixture.
Bake at 350 degrees for 30 minutes. Pairs well with fresh corn and a mixed green salad. Enjoy!
Adapted From: Catherine Ballard Logan
Need another vegetarian option that is packed full of flavor plus fiber and protein? This was another dinner my husband was initially skeptical about, but is now one of his favorites.☺️
Butternut Squash & Black Bean Enchiladas:
Heat a tablespoon of EVOO over medium high heat in a large saucepan. Toss in one small diced onion, 3 minced cloves of garlic, and one seeded diced jalapeño (or you can leave in the seeds for added heat). Cook for 2-3 minutes.
2.5 cups of cubed butternut squash
1 can undrained Rotel
1 can black beans, rinsed and drained
1/4 cup water
1/4 cup chopped cilantro
1 tsp cumin
1/2 tsp chili powder
Salt and pepper to taste
Cover and cook over medium/low for 30 minutes until squash is tender, but not mushy.
Pour about 1/4 cup of enchilada sauce (I use the homemade version I’ve shared recently) into the bottom of a large baking dish. Fill warmed fresh flour tortillas (I love Tortilla Land found in the refrigerated section of Walmart) with a generous helping of your mixture. Roll and place seam down in your prepared baking dish. Top with more enchilada sauce and a generous amount of Mexican blend shredded cheese. Cover with foil and warm for 10 minutes in a 400 degree oven. We top ours with plain Greek yogurt, avocado, and Sriracha. Sooooo good!!!!