July 28, 2013
When I think of summer and in-season fruits and veggies, I think of tomato plants laden with bright red orbs. So, it wasn’t hard to decide what ingredient I wanted to feature when this week’s #SundaySupper topic was farmer’s market finds. I wanted to get the most gorgeous tomatoes I could, and luckily, I was in the beautiful Saint Simons Island, GA, so I stopped at their little market to pick some up. I also grabbed some Vidalia onions (which are from Vidalia, GA, in case you didn’t know).
I decided to try my hand at Tomato Pie. A friend from Junior League had mentioned this recipe to me and I had never heard of it before. Tomato Pie? No eggs? Just mayo, cheese and tomatoes? Hmmmm….I had to give this a whirl.
I made it my own by adding caramelized Vidalia onions, and OMG. This is to die for. You can serve it for breakfast, lunch or dinner. (It’s good cold, too.)
Southern Tomato Pie
Store bought pie crust
2 Vidalia onions, caramelized
4 medium tomatoes, cored and cut into thick slices
1/2 teaspoon salt
1/2 cup Duke’s mayonnaise (is there any other kind?)
3 green onions, chopped
2 tablespoons chopped fresh basil
1/2 cup shredded Parmesan cheese, divided
1/2 cup shredded sharp Cheddar cheese, divided
Place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand 30 minutes. Pat dry with paper towels. Stir together next 4 ingredients and 3/4 cup of cheese.
Sprinkle remaining 1/4 cup cheese over bottom of crust. Arrange caramelized onions over cheese on crust, then tomato slices; spread mayonnaise mixture over tomatoes.
- Bake at 350º for 35 minutes. Let cool 15 minutes before serving.
Check out more recipes featuring fresh ingredients from my fellow #SundaySupper foodies below:
Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet
Soups & Sides
Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons
Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie
Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies
July 23, 2010
I love summer. The abundance of fresh vegetables are so pleasing to the palate. This little salad is great to serve on a weeknight with homemade pizza, or nice enough to serve alongside a holiday dinner. This dish really adds color to your plate — whatever the occasion.
Tomato, Onion & Cucumber Salad
1 red onion, sliced
2 cucumbers, sliced
3 Roma tomatoes, sliced
1 TBS EVOO
1.5 TBS vinegar (anything works, red, white, balsamic — here I used Tarragon Vinegar)
Salt, pepper and garlic powder to taste
Toss everything together and refrigerate for at least an hour. Served chilled.