Tomato Pie

Farmer's Market struck again.  This time in the form of basil and tomatoes.  And what would any southern girl do with that combo?  Make some Tomato Pie, of course.  Or have her husband make it, in my case.

The recipe is so freaking easy and home grown in Pawleys Island, just like my husband.  

 I prefer it served just like Roz's, with a side of salad.  I've been substituting my beloved spring mix for spinach.  Wells' iron is a bit low and I want her to see me making healthy choices.  There's nothing like the watchful eye of a hungry toddler to kick your own health into high gear.

I try to eat at least one salad with her a day.  I just throw in whatever we have on hand.  This salad was baby spinach, red onion, cherry tomatoes, feta cheese, green apples and brianna's blush wine vinaigrette.  My favorite dressing by the way.

Tomato Pie Recipe

Pre-made pie crust 

A block of sharp cheddar cheese, shredded

A handful of tomatoes, diced and dried with a paper towel

A big handful of fresh basil leaves

A big dollop of Duke's Mayo

A small yellow onion cut into thin slivers

Toss is all in a bowl and mix is up good and add a dash of salt and pepper to taste then top with a thin layer of shredded cheddar

Scoop all that goodness into the pie crust and cook on 350' for about 30 minutes or until the cheese starts to brown.