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Tomato Pie: A Testament to Summer

I had never tasted a tomato pie until we went to a friend’s house for a cook-out. Our friend Judy brought a tomato pie that she served as an appetizer. I thought it was one of the best things I had ever tasted!

I wondered at the time if it was going to be complicated to make, but I was pleasantly surprised that it was quite simple and required only a few ingredients.

Of course, the key to a delectable tomato pie is delicious tomatoes. Once you have tomatoes in hand, all you have to do is bake a pie crust. After it cools, layer the bottom with drained tomato slices. Sprinkle with salt and pepper. Combine 2 cups shredded cheddar cheese with 1/2 cup mayonnaise. Season with 1 to 2 tablespoons each chopped fresh basil and chives. Dot mixture over tomatoes and bake at 400°F for 20 to 30 minutes. Can’t ask for much easier than that, can you?

Since that time, I have seen many recipes for tomato pie, so I was thrilled when one of the entrants in our 2014 Cornbread Cook-Off was a tomato pie! This one, Roasted Tomato and Bacon Cobbler, is a hearty main dish topped with a blanket of bacon studded cornbread. Delicious! And, as you may remember, the 2014 Cornbread Cook-Off Grand Prize Winner! Congratulations again to Andrea G. from Matthews, North Carolina.

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