Tomato Pie
On Aug. 10, I published a few recipes of tomato dishes that local restaurants contributed to the Journal’s Slice of Summer tomato tasting. Click here for those recipes.
Here’s one more tomato recipe, from Sweet Potatoes restaurant on Trade Street. The recipe appears in the new book, “Well Shut My Mouth! The Sweet Potatoes Restaurant Cookbook.”
Stephanie’s Tomato Pie
Makes 6 servings.
To peel the tomatoes, make an X on the bottom. Remove the core and drop into boiling water for about 30 seconds. Transfer to ice water and skin should come off easily.
Sweet Potatoes’ recipe for homemade cheese is available at . Search for the words “Stephanie Tyson pimento cheese.”
1 9-inch pie shell
3 or 4 ripe tomatoes, peeled and diced
¼ cup julienned fresh basil
1 or 2 green onions, chopped
2 teaspoons chopped fresh thyme
½ cup Parmesan cheese, divided use
1 teaspoon salt
1 teaspoon pepper
1 cup homemade Pimento Cheese
1. Bake the pie shell in a 350-degree oven for about 10 minutes until lightly browned.
2. Meanwhile, in a medium bowl combine diced tomatoes, basil, green onions, thyme and ¼ cup of the Parmesan. Add the salt and pepper.
3. Sprinkle remaining ¼ cup Parmesan on bottom of pie shell. Add tomato mixture. Spread the top evenly with pimento cheese. Bake 30 to 45 minutes until bubbly and brown. Serve warm or at room temperature.
Recipe from “Well Shut My Mouth! The Sweet Potatoes Restaurant Cookbook” (Blair, 2011).
