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The Tomato

I have a thing for basil. I like to pronounce it all nasally and English (like this, try it: baahz-zuhl), which in itself is mockingly entertaining.

I like basil dried ‘cause it adds some zing to my sauces, I like it fresh in salad, John Cleese’s character on Faulty Towers was my favorite, and my dog is named Sir Montgomery Basil in lieu of my own last name.

Now the Idaho weather is turning cold, and as I try to keep enjoying all the fresh foods around me, I also scramble to preserve and use everything I have grown this summer (fresh herbs are new for me; I am just now getting a green thumb. It has been black most of my life!). And I can’t get enough of the heirloom tomatoes. I could eat them like apples. Everyday.

This week I wanted to make something warm while still using the goodies in my pantry and fridge. And everybody loves pie. Especially me.
(And as a disclaimer . . . my title is the AWESOME Tomato Art Festival's motto. I had it on a bumper sticker on my sweetly stickered cooler - but it got repossessed)

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Tomato Basil Pie

This recipe is from my Grandma. And holy, is it good. That woman can cook, feed, and educate like no one’s business. A true Southern gem.

2 Pillsbury piecrusts (you can make your own/etc)
3-4 sliced med. Tomatoes, sliced thick.
One bunch basil leaves, chopped
1 cup mozerella grated
1 cup sharp cheddar grated
1 cup mayo
½ t red pepper

Put piecrust in bottom of pan and cook at 400 for 5 mins. Layer tomatoes on pie crust w/chopped fresh basil. Mix together cheese and mayo and spread over the tomatoes and basil. Grandma leaves the cheese on top but I put a layer of cheese in between the tomatoes and one on top for extra yum.