Tomato Pie With Salad.

As I wandered the aisles of my local Whole Foods today, looking for some exotic ingredients I was just sure they’d have but in fact did not, I felt myself begin to panic when I came to a horrible realization: “I do not know what I’m going for dinner tonight.” My plans for an authentic (or as authentic as I can get, anyway) rendition of Kung Pao Tofu were falling through with every absent ingredient, leaving me with … tofu. Which, as much as I love it, does not a complete meal make.

“Think. THINK!” I said to myself as I walked back to the office, mentally scanning my pantry and refrigerator and coming up empty. “What do you HAVE?”

Turns out, I have a pie crust. And some mayo. And some balsamic vinegar. And some salt and some pepper.  And some basil outside.  And – the piece de resistance – some hefty tomatoes that were making their way to Chez Recessionista as I walked, courtesy of Great Country Farms.

And that, dear friends, is 7/8 of what I need to make tomato pie. Not to mention an accompanying salad, which I’ve already got the fixins for at home too.

I’ve tried several recipes for tomato pie over time, but my favorite by far is Christy’s over at Southern Plate. It’s easy, it’s tasty, and it’s frugal – my favorite flavor blend! ;)  And it’s an excellent way to make use of late summer’s harvest.  Our CSA is delivering tomatoes fast and furiously these days, and it would break my heart to let any of them go to waste.  With tomato pie, that isn’t a concern.  The more tomatoes, the merrier!

And so I was off.  I layered the ingredients twice over in my pie crust, topped the whole shebang with some mayo (which, yes, sounds weird, but try it, you’ll like it!), and baked the pie for half an hour.  When it was nearing its completion, I tossed a salad and dinner was served!  And, as usual, it was a filling, flavorful dish that really lets the tomatoes shine.  The balsamic vinegar brings out the sweetness of the veggies, and the basil complements the flavor profile beautifully.

Even better: We’ve got leftovers!  So we can enjoy more tomato pie for lunch tomorrow.  And that’s something to celebrate, too.

:)