It’s tomato season! I didn’t grow any this year because I was too damn lazy, but luckily GM’s friends grow them & leave them at our back door. Sometimes we get too many tomatoes so I have to go into overdrive & make TOMATO PIE!!
I’m sure there are official recipes out there but all I do is get a couple of pre-made pie shells & firm them up for 5 minutes in a 350 degree oven. Then, in a mixing bowl stir together a cup of ricotta cheese, a 1/2 cup of mayo, a good handful of fresh, torn basil, & a dash of oregano. I layer the tomatoes (which I slice, salt & drain for an hour before using) and the ricotta mixture and then finish with a layer of mozzarella cheese. Then I bake it for 30 minutes. You can serve it hot or cold. But I will warn you- if you try to serve it hot it will be a bit of a mess & not look as pretty.
It’s damn tasty! I serve it with a cold class of Buffalo Rock, which is a sassy southern root beer with a lot of bite.