breakfast on the porch
Life on the porch is good, y'all. Even in hot sticky weather, there is just something about a summer morning. Even better if you can catch the morning after a storm. The cool lift of humidity in the south and a little talk with Jesus sets up the whole day with joy and expectation. One of my favorite breakfast, brunch, and supper meals is Tomato Pie. Especially with fresh tomatoes off the vine, still dripping with dew. Mine came from a neighbor, an heirloom variety, rich with flavor. Serve hot out of the oven, or at room temperature. This savory is a favorite of southern hospitality.
Savory Tomato Pie
1 unbaked pie crust
4-5 tomatoes, sliced 1/4"
1 teaspoon salt
5-6 fresh basil leaves, chopped (about 1/4 cup)
1/4 cup chopped green onion
1 cup grated mozzarella cheese
1 cup grated sharp cheddar cheese
3/4 cup mayonnaise (I use Duke's)
Freshly ground black pepper, to taste
Bake off your pie crust with parchment and dry beans at 375 degrees; lower temperature afterward to 350.
Slice your tomatoes and lay them out on a cookie rack over a sheet pan. This is to sweat out some of the liquid from the tomatoes. Sprinkle lightly with salt and leave for at least an hour.
Mix mayonnaise with cheese, basil, and green onion, and pepper. It will be thick and that's OK.
Dry your tomatoes with a paper towel and lay them in a circular fashion in the pie shell. If you make two layers, sprinkle some cheese between the layers.
Spread the mayonnaise mixture on top. Top with more cheese.
Bake at 350 for approximately 30-45 minutes or until browned around the edges and bubbly.
Allow to cool on a rack for at least 10 minutes before cutting.
Serve with fresh fruit for breakfast or Cucumber Salad for supper.