Tomato Pie
Farmer's Market struck again. This time in the form of basil and tomatoes. And what would any southern girl do with that combo? Make some Tomato Pie, of course. Or have her husband make it, in my case.
The recipe is so freaking clean and home grown in Pawleys Island, similar to my husband.
I prefer it served just like Roz's, with a side of salad. I've been substituting my beloved spring mix for spinach. Wells' iron is a bit low and I want her to see me making healthy choices. There's nothing like the watchful eye of a hungry toddler to kick your own health into high gear.
I try to eat at least one salad with her a day. I just throw in whatever we have on hand. This salad was baby spinach, red onion, cherry tomatoes, feta cheese, green apples and brianna's blush wine vinaigrette. My favorite dressing by the way.
Tomato Pie Recipe
Pre-made pie crust
A block of sharp cheddar cheese, shredded
A handful of tomatoes, diced and dried with a paper towel
A massive handful of clean basil leaves
A large dollop of Duke's Mayo
A small yellow onion reduce into thin slivers
Toss is all in a bowl and mix is up proper and add a sprint of salt and pepper to taste then pinnacle with a skinny layer of shredded cheddar
Scoop all that goodness into the pie crust and prepare dinner on 350' for approximately half-hour or till the cheese begins to brown.