Friday, August 21, 2015

Southern Sweet Tomato Pie.

There's nothing better than just-picked, sun-kissed, right-out-of-the-garden tomatoes. 
I've been making tomato sandwiches sprinkled with kosher salt and freshly ground pepper, with Hellmann's mayonnaise on white bread.  I've made tomato salads with red onion, cucumber, and a vinaigrette.  I'm open to any and all tomato recipes.

Today, Mr. Hawthorne suggested a sweet tomato pie.  He remembered one that was always brought to his annual family reunions. I'm trying to recreate his description of that pie.  Just scaling down for the two of us.

Southern Sweet Tomato Pie
Pie crust large enough to fit a 4 x 7-inch oval baking dish
3 tomatoes, peeled and sliced
1/2 onion sliced
1 TB mayonnaise
1 TB buttermilk
kosher salt and freshly ground pepper
chiffonade of basil
Provolone cheese
Panko breadcrumbs

Heat oven to 425°.
Place foil over pie dough, pour in weights, and bake about 15 minutes, until lightly browned.
Peel and slice the tomatoes, place in single layer on paper towels, sprinkle a little kosher salt over top.
After ten minutes, blot tomatoes with paper towels.
Layer tomatoes and onion on pie crust.  On each layer, sprinkle kosher salt, pepper, and a couple pinches of sugar.
Mix mayonnaise and buttermilk and pour evenly over top.
Top with a chiffonade of basil, Provolone cheese, and Panko breadcrumbs.
Bake until topping is lightly browned - about 15 minutes.

Mr. Hawthorne doesn't want butter, cheese, or breadcrumbs on his half.
I never turn down butter, cheese, or breadcrumbs.

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