Of lovely tomatoes.
There are so many green tomatoes on the vines that I'm having to tie them up with everything I have, from fencing wire to rope. They have WAY outgrown their cages.
Oh, the possibilities.
Tomato salad with house made mozzarella cheese and basil from the garden.
Pizza with fresh tomatoes, basil and mozzarella or feta cheese.
Tomato Pie (the southern version with onions, egg and bacon in a pie shell).
Tarte a la tomate (the French version of a tomato pie, with onions and olive oil and feta crumbles on puff pastry).
BLT's on sliced and toasted sourdough baguettes.
Salad Nicoise, with cold cooked potatoes, tuna, olives and green beans.
Maybe even a tomato pound cake.
Here's our recipe for tomato pie!
Tomato Pie for 6
5-6 large Tomatoes, sliced, or enough smaller tomatoes to generously fill the pie shell.
Salt and pepper to taste
4-5 slices of cooked bacon, crumbled
1 small sweet onion, chopped
1/2 cup fresh basil leaves, thinly sliced
1/2 cup mayonnaise
1/4 cup grated Parmesan Cheese
1/4 cup grated Mozzarella Cheese
1/2 cup bread crumbs
1 freshly made pie shell, 9-inches, deep dish style. Par bake pie shell about 10-15 minutes.
Mix the tomatoes, bacon bits, chopped onion and basil. Salt and pepper to taste. Layer mixture in the pie shell.
Combine mayonnaise, cheeses and bread crumbs. Add a bit more salt and pepper. Spread mixture over tomatoes.
Bake 30-40 minutes at 350 or until tomatoes are bubbly and top is browned.
Cool and enjoy!