Tennessee tomatoes are in season and I can hardly resist the urge to eat as many as possible while they are still fresh and juicy. So, why not have them as the main course for dinner?
Serve this up with some fresh corn on the side, and enjoy!
Fresh Tomato Pie
9-inch pie crust
1 1/2 T. butter
1/2 c. onion, choppped
1/2 c. green pepper, diced
1/2 clove garlic, minced
2 eggs
3/4 c. cheddar cheese, shredded
1/2 t. salt
dash pepper
3 sm. tomatoes
Preheat oven to 325 degrees. Bake crust in pie plates until golden. In medium skillet, melt butter and saute’ onion, green pepper, and garlic for 5 minutes. In medium bowl, lightly beat eggs. Stir in milk, cheese, salt, pepper and sauteed vegetables. Arrange tomato slices in the bottom of the pie crust, and pour egg mixture over top.
Bake at 325 degrees for 40 minutes. Let stand at room temperature for 10-15 minutes before cutting.
[Modified original recipe from The Cozy Home Cookbook.]
