Ummm Umm, sounds good. Ours are still little green balls. Only time you run an oven in the summer is at night when it is cooler, least that's what we did before air conditionting.

I've made green tomato pie, but never ripe tomato pie. Do let me know how it turns out! (And if it's good, by all means, share your recipe!)

And no, I'm not crazy enough to be cooking this late... but looking at myself as I type, I realize I am still (accidentally) wearing my apron from having cooked a "leeks in mustard cream potpie" earlier tonight... LOL! But then Jan, you know all about my weird apron fixation, so that probably doesn't surprise you a bit!

I usually bake at 4a; that's the only time I can stand to be in the same room as a hot oven. Last night's low 79, humidity 89%; nope, no baking in the oven - I was too busy hugging the A/C.

Please do share the recipe; DH didn't like any of the green tomato pies, but maybe he'll like a red tomato pie. What else can we do with a guy who insists on growing 18 tomato plants?

I've made quiche with lots of tomatoes and am wondering if your pie is anything like that. I'd really like to have your recipe too. For anyone out there who thinks tomatoes are beautiful as well as delicious....look at these wonderful pictures.

Here is a link that might be useful: tomato lovers only

The pics are indeed gorgeous, but please, do NOT let DH see them...

The tomato pies we've made are quichey (if that's a word). And when you get a lot of vine-ripe tomatoes, you have to do something with them no matter what the weather. They don't last long. To me, fresh tomatoes right off the vine are one of the true joys of summer.

I thought it was like a quiche and to tell the truth i've
had better. It was soupy when I took it out of the oven
but I let it cool and then put it in the fridge.
I had some this morning with my coffee and it sure doesn't go with coffee.
It had a pretty good flavor and it was easy but I don't
like it well enough to bake it again. I'd rather have a
tomato sandwich.

Well, sigh.

You've piqued my curiosity with this one. Now, is it sweetened like a dessert, or quiche-like? I try to hold my judgments about food before I try it. You just never know. I am always suspicious, however, with receipts for food designed to "use up" produce in desperation.

I've baked some unusual pies in my lifetime to give them a try. One of the ones I'm thinking of was a grape pie. I was not impressed. Another, since I love pecan pie so much, was to try it with walnuts. I love walnuts, but in a pie, it wasn't inspired.

I will, however, hide zucchini in breads. The loaves I baked yesterday were delicious. It used up all the zucchini from the picking that morning off two plants. I goes out there to the garden this morning, and was shocked to see that the plants had replenished their bounty like a cornucopia. If I leave them on the plant overnight, they'll turn into ballbats. I am almost to the point to start feeding them and the extra yellow squash to the chickens for fodder. It's rich in beta carotene and wouldn't hurt them to eat it.

Suzy it was more like a quiche. Not sweet. I just heated
up a piece and actually it was better.

Pie Crust (prick with a fork) bake at 350 for 10 minutes
Peel and slice ripe tomatoes put in pie crust and layer
with basil leaves a cup of mayo and a layer of sharp
cheddar cheese. Bake for an hour at 350.
I did two layers.

That is pretty much it. It is simple but I think it could be tweaked and make it better.

One question............

WHERE'S THE BACON!!!!!

silly southern woman, you.

~di
;o)

Bacon would have been an improvement for sure.

Bacon would have been an improvement for sure.

Hey Janis, you can say that again. LOL. Oh, you did!

Maybe a good hot mustard rather than or mixed with the mayo? josh

Oh my, tomato pie. Fresh tomato anything. I love green tomato pie. I love tomato sandwiches. Our Co-op has just got in a batch of the first heirlooms and I'm getting ready to have an heirloom sandwich with a thin slice of nice blue cheese.

Jan, I at dinner at 9 the other night - grilled chicken and green beans...and I slept well.

I've used this for tasteless winter tomatoes but it's even better with good ones:

Chunk or slice tomatoes, add celery and onions and garlic, drizzle with balsamic vinegar and olive oil, and slowroast in 350 degree oven ...you can easily fork out tomato skins later. Freezes well and adds good roasted flavor which is great as is over pasta or it's a good starter base for stew.

I'm a big proponent for oven cooking as requires no stirring ...josh

Josh, i've been cooking since I was big enough to stand
on chair at the stove and stir stuff. It's wearing a
little thin now. About the only time I cook here at home is
when I get tired of every item on every menu at all the
restaurants in town.:0)

I could live on tomato sandwiches, Sheila, I only put
tomato and mayo, no cheese most of the time. If I do cheese
then I put butter the bread on both sides and grill the
sandwich in a skillet, the cheese melts on the tomato and it is good.

Michelle, nothing you do surprises me any more.
I'm still looking for a June Cleaver apron for you.
Marda, loved the tomato pictures.
Suzy, I sure was surprised when I checked the GP and saw a
double post. Every once in a while my computer thinks what
I say is worth repeating, so it does.:0)

SIL served a side dish which surprised me when she said it was from the freezer -- one of the few that actually improve with freezing! I've made it ever since, and my only complaint is that you do NOT thaw it in the microwave -- gotta remember to put it in the fridge the a day or two before.

An equal amount of fresh tomatoes and cucumbers, thinly sliced. If you like onions, a few thinly sliced rings from a sweet onion. Layer into a freezer container. Make a mild sweet-sour vinaigrette: any multiple of ¼ cup sugar +1/3 cup cider vinegar +¼ cup ice water + 2 tablespoons canola oil + pinch of salt and pinch of black pepper. Shake well and then pour over the vegs to cover and then press plastic wrap over the mix (to prevent freezer burn), lid securely and freeze. Patti says you can use thin slices of zucchini instead of cukes, but add a bit more pepper than usual.

Meldy, that sounds great... a recipe for cucumbers which I didn't realize could be frozen. I hate to toss veggies and it's so hard to buy just enough but not over...this will be perfect to use up that last cuke before it spoils. Thanks. josh

Love the tomato pics. Mine are still haning in there deer ate evetything else.

I enjoyed this thread so much. My neighbor gave me a bunch of tomatoes and cukes yesterday. So i've been eating those tomato,mayo sandwiches right along with you.
I always canned or froze my tomatoes to put in soups,spegetti sauce or what ever. DD always makes hot sauce. and gives half of it away.
The frozen cukes and tomatoes sounds good. i'll try that fresh. Since i live alone and seldom cook for myself unless i can toss it into a crockpot, or micro i've ended up eating so many cheezy microwave dishes i'm tired of cheeze for awhile.

Loved the tomato pictures too. If you get a chance try the heirloom tomato Drusba from the Chezck Republic. It ripens early takes all the heat and drought from summer and keeps on bareing till frost.
Here's to fresh home ripened tomatoes everywhere.
vickie