Tomato Pie

When I wrote for the newspapers I would put the tomato pie recipe in the paper yearly and every time I did this somebody else would discover it and make favorable comments.  When the church was making a cookbook one young lady came to me and asked me to put the tomato pie recipe in because she had to hunt hers every time she needed it. I’ve been using this recipe at least 30 years and don’t remember for sure where it came from — but I believe it came to me from an Atlanta friend who now lives in Maryland.

Now that gardens are producing lots of tomatoes is the right time to enjoy tomato pie.   Calories?  Don’t worry about it.  You’re only going this way once.

I must tell you up front I had a hard time finding Butter-Me-Not Biscuits; however, out here in the country we don’t have large grocery stores like our city cousins have.

And another thing, it doesn’t take a rocket scientist to see I’m not a photographer, but bear with me — I’m enjoying what I’m doing.

TOMATO PIE

Spray 10″ pie plate and line it with 10 Butter-Me-Not Biscuits, pressing down and pinching together to form a crust. (A friend told me she has used a deep dish pie crust in place of the biscuits — this will work, but it changes the taste).  Fill plate (almost) with tomato cut in bite-size pieces.  Dice and sauté one onion and one bell pepper — sprinkle over tomato.  Spread with half cup Hellman’s Mayonnaise (do not substitute lest you alter the flavor). Top with one cup mozzarella cheese.  Bake 40 minutes at 350 degrees.  Enjoy!