This is a reworked post from the old blog… practicing my editing skills today. LOL
Just in case you still have any tomatoes still coming from that garden before the cold hits this is a really great savory pie. The inspiration for this tomato pie started with a Paula Deen recipe and then got tweaked to fit our tastes and what we had in the pantry/fridge at the time. I did not have green onions on hand when I made this one and I don’t want mayo in my pie so this is what I did…
I started with a pie crust (my pie crust post is coming… I promise) and then put enough Parmesan cheese to cover the bottom in a good thick layer.
Look at how red these babies are! Vine ripened and eaten fresh from the garden. No chemicals… all organic. These are AMAZING!!! I cut up about 8 small tomatoes in wedges and layered them over the parm.
Also, fresh from the herb garden in my yard… basil and oregano. I know many grocery stores carry the fresh now so if you don’t have a garden then this will certainly fill in nicely. Dried herbs are ok but fresh is better.
So, Parm, tomatoes, herbs and then finally… Italian Bread Crumbs (if I don’t make my own I use the Emeril’s brand because they have the least amount of junk in them.)
Once the pie is put together I mix 4 eggs and about 1/2 cup of heavy cream and pour over the top.
Close up on the pie…
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