When the weather starts changing, I start getting excited about the new season’s clothes. Oooh! Remember that burgundy sweater? Remember those tights? Then I realize that I’ll be just as bored with the sweaters as I am with the tank tops now. Okay. I guess I can wear that sundress one more time. That’s sort of how I feel about acorn squash and tomatoes right now.
The pork chops and okra are pretty self-explanatory, but that tomato pie… Oh my! Tomato pie is definitely one of my top three favorite ways to eat tomatoes (along with the BLT sandwich and french bread topped with avocado, tomato, olive oil, and lemon juice). I can’t believe I’ve only known about it for two years. When Glenn and I moved to Greensboro, we visited some of his old family friends. They made us our first tomato pie and our best tomato pie. Somehow, mine never comes out as delicious and gorgeous as theirs, but it’s still fantastic.
The recipe is below. There are a few things you should know. This dish is only as good as the tomatoes you put in it — homegrown or farmer’s market only, please. This is a rare instance in which more cheese is not necessarily better — let the tomatoes do the talking on this one. The crescent rolls get a little soggy — next time I make it, I’ll either put them on top or bake them separately. Make this today! Hurry! Before it’s too late!
- Grease 9×13 pan
- Line pan with one tube of crescent rolls
- Saute one diced onion with minced garlic in olive oil
- Peel, slice, salt, and pepper four tomatoes
- Layer the tomato slices and the onion mixture over the crescent rolls
- Mix 3/4 cup of mayonnaise with 2 cups of grated mozzarella
- Spread cheese mixture over tomatoes
- Bake at 375 for about 45 minutes