This time of year, the garden is loaded with all of those wonderfully ripe red tomatoes. Unfortunately, that is not my garden today – but someday yes, it will be! We love all of those fresh homegrown vegetables this time of year. One of my favorite things about the month of August is the steady flow of fresh tomatoes! We enjoy BLTs, cottage cheese and tomatoes – as a side, fresh salsa, canning tomatoes, spaghetti sauce, and of course – Granny’s tomato pie!
This recipe comes from my late grandmother, Granny, Eleanor Olesen, who was born and raised in Charleston, South Carolina. Later, she married my Grandpa and resided in Avoca, Iowa. She had a true southern accent. Tomato was pronounced, “tomata”. She was filled with joy, warmth, and of course – that southern hospitality. Granny was always very generous – and thoughtful.
Some of my favorite childhood memories about her are: her home always smelled like bacon or ham because she usually was cooking one or the other. Clear glass jars aligned the countertop and were loaded with Oreo cookies and Lemon cookies upon arrival. When I opened the kitchen pantry doors, the shelves were filled with grandkid favorites like: Juicy Fruit gum, canned apple juice, Cheetos, and Coca – Cola. As Granny would say, “Coc-Cola” with her southern drawl. The backyard tree was waiting for a climb (typically a step-stool was placed by the trunk), and Grandpa could never turn down a golf cart ride in the pasture. It was indeed, filled with the most wonderful, dream-like childhood one could imagine.
This Tomata Pie, has been around for many years. It is delicious, and best right out of the oven, however; it can be easily reheated in the oven – at 250 degrees for 10 minutes. Enjoy as a side or for a lighter meal.
- 1 9-inch frozen, unbaked pie crust (Pet-Ritz)
- 5-6 fresh tomatoes, peeled and sliced
- 1 c. cheddar cheese, grated
- 1 c. mozzarella cheese, grated
- 1 sleeve Ritz crackers, crushed
- 3 T. butter, melted
- 1 small onion, chopped fine
- ⅓ c. mayonnaise
- 2 T. basil, chopped or 2 t. dried
- ½ t. sea salt
- Preheat oven to 350 degrees.
- Fill unbaked pie crust two-thirds full with tomatoes.
- Layer chopped onion, spread mayonnaise, sprinkle basil, salt, and cheeses.
- In bowl, combine crushed crackers and melted butter. Sprinkle on cheeses.
- Bake for 45 minutes.
- Let stand a few minutes.