Summer brings many fun foods. I was reminded of one of my all time favs (that had totally slipped my mind) when we visited the Lovelace’s Pool yesterday. Dale had a Tomato Pie that he offered us a piece of. I only wanted a sliver…I was saving my calories for our Pork Tenderloin Tacos with avocado/radish slaw that night. That sliver was enough…enough to make me get out my recipe and make my own!!! I got this recipe from a friend that I worked in the veterinary field with. She got it from a little cafe on John’s Island. So, I wanted to share it with you!! Experience Summer in the best way-maybe on a Saturday after visiting your favorite local Farmer’s Market!
Ingredients: 9″ Pie Shell 4-5 Heirloom Tomatoes, peeled (optional), thinly sliced 3/4 C of Mayo (I use the Kraft Mayo with Olive Oil) 8 oz. of shredded sharp cheddar 1/4 C chopped onion ( I like to use red onion) 2 Tbsp of sugar 2 tsp dried Basil Handful of fresh spinach leaves-julianned S/P to taste Bake Pie Shell @ 350 for 10 minutes. Then layer tomatoes in shell, place 1/2 onion, spinach and basil over them. Sprinkle with S/P and 1/2 Sugar. Mix cheese and Mayo then spread over 1st layer. Repeat. End with sprinkle of spinach over cheese and mayo mix. Bake @ 375 for 30-40 minutes.Enjoy!
Oak and Pines 