Farmer Jamie’s Tomato Pie


From the kitchen of Springdell Farm’s own Farmer Jamie Cruz, we have this delicious gem!  

Photo by Jamie Cruz

Farmer Jamie’s Kitchen | Old Fashioned Tomato Pie

Ingredients:

– Homemade Pie Crust or cheat and grab a frozen one!
– Homemade Pesto (basil, parsley, onions, garlic)
– Ripe Tomatoes
– Cabot Cheddar Cheese, freshly graded
– Hellman’s Mayonnaise

1. Line a cookie sheet with paper towels
2. Slice tomatoes and line on the cookie sheet. Once cookie sheet is full, cover with a paper towel and let sit for a few hours for water to drain.


3. Fill bottom of pie shell with your pesto


4. Layer tomatoes within the pie. Be sure to leave about 1″ from the rim.

Set aside the pie. Preheat the oven to 350.

5. Place about 1 cup of Hellman’s mayo in a bowl.
6. Grate a block of Cabot Creamery Co-operative cheddar cheese and mix well into mayo.
7. Take a spatula and spread topping over your tomato pie, about a 1/2 inch thick. This will be your “pie crust” — the cheesy, topping goodness!


8. Place tomato pie on a cookie sheet (I did not want to make a mess of my oven if it spilled over). Do not cover. Bake for 35-40 minutes.

 

Paired well with a simple rice of your choice!

It is really tasty. I enjoyed it quite a bit.  

Hope you do, too!


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A busy mother of two, Jess loves keeping her family fed by honest local food. She is involved with the Westford Community Garden Working Group, Friends of Fat Moon, and is the current chair of the Westford Strawberries ‘N Arts Festival.