tomato pie

One night in Peru, we visited some "hot springs."

When I hear "hot springs," I envision a somewhat natural body of water, with rocks and waterfalls.

When we showed up at these hot springs, it was clear my idealism needed to be reined in, because the "hot springs" was, in fact, a public swimming pool that reeked of sulfur.

I (and other wise skeptics) opted out of the full hot springs experience, and took advantage instead of the opportunity to watch those who didn't seem bothered by the public pool reality. 



At the time, we were majorly craving American food, and we bantered back and forth about what we'd eat first when we got home (this was before the re-entry episode, by the way).

Sweet Mary Beth got going on Tomato Pie, and simply put, it's the perfect intersection of Southern cooking, juicy summer tomatoes, and of course, my most beloved ingredient: cheese.

When I got home and was feeling up to speed, the cheeseburger was the first bite of indulgence.  But Tomato Pie was my first dish to cook with my own hands.

There are hundreds of recipe variations of this beauty, but here's the best I've come up with so far.  It's named after Mary Beth, because she got me into the spinach and mayo components, which were game changers.

Mary Beth's Tomato Pie

1 prepared, frozen deep dish pie crust
2 pretty, red summer tomatoes
2-3 c. of your favorite cheese combo (I use some combo of mozz and provolone)
1 package of fresh basil, coarsely chopped
1/2 bag of triple-washed baby spinach, coarsely chopped
2 green onions (light green and white parts only), chopped
2 Tbsp. (ish) of mayo

1. Toast the pie crust in the oven on 350 degrees for about 8-10 minutes.  It might get a little bit golden, but don't let it go much longer.  It still has to cook again!
 
2. Peel and slice the tomatoes, and blot the slices between super-absorbent paper towels.  I know, I don't love peeling tomatoes either, but do it.  It's so much easier to eat!  And the blotting?  There might be a better way, but the goal is to have as little moisture as possible, so your crust doesn't get any soggier than it's already going to be.
 
3. Mix the basil, spinach, green onions and mayo in a bowl.  The mayo here is really just intended to give the greens a little something to cling to, so don't overdo it.
 
4. Spread about a cup of your cheese in the bottom of the crust.
 
5. Layer the tomato slices on top of the cheese.
 
6. Spread the greens mixture on top of the tomatoes.
 
7. Top with the remaining cheese, and bake until the cheese is bubbly and your crust is just brown enough for you.
 
8. Serve it up and savor every bite, but let it sit for a spell before you do.  It'll be a little bit more cooperative when you slice it.

Mine never looks this picturesque, and my primary concern is eating the pie, not garnishing it with a sprig of basil, but doesn't this look so yummy?



Have I mentioned how great it is to be eating acceptable foods home?