This week Kitchsplosion is on vacation in Myrtle Beach, but I haven’t forgotten about you, loyal readers. No, always on the lookout for some new meatless wonder, I solicited this recipe for tomato pie.
Tomato pie? You ask. The man at the farm stand shared his recipe, which I cannot attest to in any way. I can only vouch for the tomatoes (and corn and cukes). In fact, I haven’t tried recipe. Okay, the truth is, I am terrified of the cup of mayo (you may remember how I feel about mayo). So it’s not too likely that I will personally try this recipe in its current incarnation.
But in the spirit of sharing local delicacies, I am including my first totally untested, perhaps not even edible recipe, purely for entertainment purposes.*
*Kitchsplosion is in no way liable for the results of this recipe. The user assumes all responsibility for the outcome.
**This week’s photo is by special guest photographer, Patrick White. Thanks, Patrick!
- 1 pre-baked pie crust
- a bunch of fresh tomatoes
- a bunch of fresh basil
- 1 cup mayo
- 1 cup of cheddar cheese
- In the baked pie crust, layer tomatoes, basil, tomatoes, basil.
- Mix together mayo and cheese and spread over the top. (Yeah, this is where he lost me, too.)
- Bake at 350 for half an hour, until bubbly.
- Consume at your own risk.