The Market is Open

It looks like summer is going to make a come back this week. We are still trying to grow head lettuce this summer, but the heat has slowed its growth way down. It had a bit of a growth spurt last week, but sadly still not ready!
With all of the tomatoes on the market this week I thought I would post the recipe for Tomato Pie that I brought last week to market.
From southernplate.com and if you are new to this type of recipe- she has a great picture log of how she made it. Super Yummy and well worth the effort!

Ingredients

3 medium sized tomatoes
6 large fresh basil leaves (if you don’t have fresh use 2 teaspoons dried)
1 1/2 cups shredded cheddar cheese
1/2-3/4 cup mayo
2 teaspoons balsamic vinegar
1 teaspoons kosher salt
1/4 teaspoon ground black pepper
1 pie crust baked but not browned

Directions
Cut tomatoes into slices.

Place in colander and sprinkle with 1/2 teaspoon table salt. Allow to drain for ten minutes (can skip this step if you like).

Arrange 1/2 of tomato slices in baked pie crust. Top with 1/2 of kosher salt, 1/2 of pepper, 1/2 of basil, 1/2 of vinegar, and 1/2 of cheese.

Repeat.

Spread mayo over top of pie. Bake at 350 for 30 minutes or until lightly browned.
See you Friday!
Angela