Saturday, July 26, 2008
Well, summer is in full force and that means it is Tomato season! In fact, they are $1 a pound at our grocery this week. So what better time to make a Tomato Pie. This recipe, that one of my dearest Atlanta friends gave me years ago, makes two pies and it is one of those dishes that tastes even better the next day re-heated or cold!
Pope's Tomato Pie
2 deep dish pie crusts
4 large beefsteak tomatoes
1 large vidalia onion
2 cups shredded monterey jack cheese
2 cups shredded cheddar cheese
fresh parmesan cheese
2 bags fresh spinach
1-2 yellow squash
bread crumbs ( I prefer Panko)
olive oil, salt, pepper and oregano
Pre-cook shells for 10 minutes at 400. Saute spinach and garlic in olive oil. Add chopped onions and saute until soft. Add squash and continue to saute until slightly tender. Add salt, pepper and oregano to taste.
Slice tomatoes in sandwich type circles. Remove pie crusts from oven and layer veggies, tomatoes and cheese and then top with bread crumbs and parmesan.
Bake for 350 for 30 minutes until golden brown. Yummy, enjoy.