I know tomatoes are mostly a summer delight, but there are still heirlooms and other varieties filling the baskets at our local farmers market, and it seems a fitting time to share one of my favorite (and easiest) recipes to make use of late-season tomatoes. I serve this with sliced beef tenderloin and Mama's Squash Casserole Nora Jane's Corn Pudding.

1 Frozen Pie Crust (or for the very ambitious see Mary Mack's Peach Cobbler crust recipe)

2 tomatoes (or enough to cover the top of the pie)

1 cup of shredded mozzarella cheese

1/4 cup grated fresh parmesan

2 cloves of garlic chopped

5 leaves of basil cut into strips

Salt and pepper to taste

Good quality olive oil

 

Directions

Slice tomatoes at 1/4 inch thickness. Drain on paper towels. (In winter I use small Roma tomatoes).

Fill bottom of pie crust with both cheeses. Sprinkle garlic on top of the cheese.

Add basil. Top with tomatoes. Add salt and pepper and drizzle with olive oil.

Bake at 350° until tomatoes are caramelized and crust is golden.