Southern Tomato Pie

Mmm....delicious.  This recipe is adapted from Ezra Pound Cake's, and it's a delicious way to eat some fresh tomatoes.  With fresh basil, sweet Vidalia onion, and a bit of corn, it's a celebration of summer vegetables and herbs. 

The recipe calls for peeled tomatoes, so here's how you can do it: Bring a pot of water to a boil, but have a bowl of ice water ready.  Slice a small X in the base of the tomatoes, and place them in the boiling water for no more than one minute.  After the minute, using tongs or a slotted spoon, transfer the tomatoes from the boiling water to the ice water for a few seconds.  The tomatoes' skins will pull away easily.

The best way to serve this pie is with a serving spoon; don't even bother with a knife. 

Southern Tomato Pie

1 (9-inch) deep dish pie crust
3-4 medium tomatoes, peeled
1/4 cup chopped fresh basil
Kernels from one ear of corn (or half of a small can of corn)
1/2 large Vidalia onion, sliced
1/2 cup mayonaisse
1/2 cup Mozzarella cheese
1/2 cup Cheddar cheese
Salt and pepper
Pinch of oregano

Bake the pie crust.  When it has finished baking, set the oven to 350. 

Horizontally slice the tomatoes in 1/4-inch slices.  Place them in a colander, and lightly sprinkle them with salt.  Let them drain in the colander for 10-15 minutes.  Then set the tomato slices on several paper towels, and set aside. 

Prepare the onion and corn, if you haven't done so already.

In a medium bowl, combine the cheeses and mayonaisse, and set aside. 

Arrange the tomato slices in the bottom of the pie crust; season them with salt, pepper, and a pinch of oregano.  Layer half of the basil on top of the tomatoes, followed by the onion, corn, and the other half of the basil.  Place the cheese/mayo mixture on top in large spoonfuls.  Using a spatula, spread the mixture to cover the top of the pie.

Bake at 350 for 30 minutes or until lightly browned.