Today marks the fifth anniversary of my blog, Ali’s Epicurean Gems. I have attempted to post monthly over the years but we all know how the best laid plans can change when you least expect it. As I look back at how ‘simple’ my first post “Summer’s Finest Fruit” was, I realize how far that I have come in the development of the blog. While I can say I wear the hat of a co-author (Cooks to the Rescue), my personal goal now is to create my own cookbook. Some of you know that I have been talking about this idea for YEARS so I need to get it checked off my ‘list’. Cooking is a passion for me and writing about it has been a fulfilling creative hobby. Thank you all for your steadfast support.
Yesterday I visited one of my favorite charming, local antique shops browsing for unusual garden items. I stumbled across and purchased an adorable old book entitled “Betty Crocker’s Guide to Easy Entertaining”, copyright 1959. It reminded me of books my mother owned that I would repeatedly view with pure delight as a young girl. Perhaps the topic will be a chapter in my cookbook. In any case, entertaining tips will definitely be included! I had to share that I found this little treasure ~ crumbling apart as it is.
I’m only going to include one recipe in this post as the last few weeks I have been asked numerous times to share it. Those of us with tomato plants typically have an abundance of the fruit right now and I love to prepare anything I can with tomatoes. Summer’s bounty will soon come to an end and we will mourn that final harvest until next year. So enjoy this gem ~ quite simple ~ just like the first recipe I shared in the beginning.
Ali’s Tomato Pie
- 1 – 9 inch unbaked pie crust
- 1 ¼ c. mozzarella cheese, divided
- ¼ c. Parmesan cheese, divided
- 2-3 large tomatoes, sliced*
- ½ medium sweet onion, thinly sliced
- ¾ c. mayonnaise
- 1/8 c. half-and-half (to thin mayonnaise)
- 3 T. fresh basil, chopped, plus more for garnish
- Salt and pepper to taste
- Bake pie crust in 400 degree oven for 10-12 minutes until golden. Cool.
- Reduce oven temperature to 350 degrees.
- Sprinkle half the cheeses on the bottom of the pie crust.
- Top with tomato slices.
- Arrange onion slices evenly on top of tomatoes.
- Combine mayonnaise and half-and-half in a bowl; add basil, salt and pepper and remaining cheese to mixture.
- Spread mixture over tomato and onion slices.
- Bake 40-45 minutes until golden and bubbly. Allow to rest for a few minutes prior to serving in pie slices. Garnish with basil leaves. Serves 8.
*Use whatever tomato variety you have grown; I like beefsteak tomatoes for their size and ‘meatiness’.