Tomato Pie

2-3 large tomatoes (these can be ripe, unripe, or even green)

1 cup sour cream (regular or light)

1/2 cup mayo (regular or light)

1 cup shredded cheddar cheese

fresh or dried basil

salt, pepper to taste

1 pie crust

Cook pie crust at 400° F. for approx. 10 minutes (or until brown.)

Slice tomatoes.

Mix sour cream and mayo together.

After crust is browned, layer filling as follows:
Half of the sliced tomatoes (salted and peppered).
Mayo/sour cream mix (use only 1/2 of the mixture).
Sprinkle with basil.
Sprinkle with half of the cheddar cheese.

Repeat using the remaining ingredients.

Bake for 30-35 minutes at 375º

6 servings

Rustic Tomato Tart in a Basil Crust

Pastry:
1 1/4 cups all purpose flour
2 teaspoons dried basil
1/4 teaspoon salt
8 tablespoons, cold unsalted butter, cut into small pieces
1/4 cup cold water

Filling:
3 tablespoons olive oil
3 cups halved and thinly sliced onion
1 clove garlic, minced
salt to taste
1 tablespoon semolina or fine cornmeal
2 large fresh tomatoes
salt and freshly ground pepper to taste
1 cup grated provolone or mozzarella cheese

To make the pastry, combine the flour, basil, salt and butter in a food processor. Turn the machine on for 10 seconds. Add 2 tablespoons of the water and run the machine for 5 seconds.

Add the remaining 2 tablespoons of water and turn the machine on for about 7 more seconds, until the mixture forms damp crumbs.

Empty the crumbs into a bowl and pack the pastry together, adding a few more drops of cold water if necessary. Kneed the dough 2 or 3 times in the bowl, then flatten it into a thick disk on a sheet of plastic wrap. Wrap and refrigerate for 30 minutes.

Heat the olive oil in a large heavy skillet. Add the onion and saute over low heat for 10 to 12 minutes, stirring occasionally, until golden brown. Add the garlic, salt the onion slightly and saute 1 minute more. Scrap the onion onto a plate and cool. Preheat the oven to 400° F.

To assemble, roll the dough into a 13 inch circle on a sheet of lightly floured wax paper. Invert the pastry onto a baking sheet and peel off the paper. Sprinkle the semolina or cornmeal onto the pastry in roughly a 9 inch circle in the center of the tart. Spread the onions over the semolina. Add cheese on top of onions.

Core the tomatoes and cut them into slices nearly 1/4 inch thick. Arrange the slices in an overlapping circle over the onions, with several slices in the center. Lightly salt and pepper the tomatoes. Fold the edges of the dough up over the filling, pleating it as you go.

Bake on the center rack of the oven for 45 minutes. Slide the sheet out and cover the tomatoes with the grated cheese. Bake for 10 more minutes. Cool the tart on the sheet on a rack for 10 to 15 minutes. Cut into wedges and serve.

Serves 6 to 8.

Winter Tomato Pie

2 prebaked 9-in refrigerated pie crusts

2 (28-oz) cans whole tomatoes, drained, chopped and juice pressed out

1/2 tsp salt

1 tsp black pepper

2 Tbsp dried basil

1 cup chopped

yellow onions

1 cup mayonnaise

3 cups (12-oz) grated extra sharp cheddar cheese

Divide ingredients evenly between the two pie crusts as follows: Cover bottom of crusts with drained and pressed tomatoes.

Sprinkle with salt, pepper and basil. Sprinkle onions on top.

Combine cheese and mayonnaise.

Cover pies loosely but completely with the mixture, spreading mayonnaise mixture with fingers. Do not press this mixture down.

When baked, the light and fluffy mayonnaise and cheese mixture will be similar in texture to a quiche.

Bake pies at 350° F. for 30 to 35 minutes or until cheese is bubbly and beginning to brown.

Remove from oven and let set 20 to 30 minutes before slicing.

Makes 2 pies

From ``Entertaining at the College of Charleston,´´ by Zoe Sanders

Tomato-Cheese Pie

2 c. fresh bread cubes
1/4 c. margarine or butter, melted
1 c. shredded Cheddar cheese
1 pt. canned tomatoes
1 tbsp. cornstarch
2 tsp. chopped onions
1 tsp. salt
1 tsp. sugar
2 eggs, beaten
3/4 c. milk

Combine bread, margarine and 1/4 cup cheese. Press into a 9 inch pie plate, bake at 400 degrees for 10 minutes or until lightly browned. Cool. Drain liquid from tomatoes into saucepan, blend in cornstarch. Add onion, salt and sugar. Cook, stirring constantly until thickened. Add tomatoes, milk and remaining cheese, blend well. Pour over top of baked bread. Bake at 375 degrees for 40 minutes. Cool 10 minutes before slicing.

GRANDAD LOVES FRIED TOMATO FRITTERS
10 to 12 small Porter (golfball-size) tomatoes (green or ripe)
which have been cubed or chunked into bite-size.
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon cider vinegar
1/4 teaspoon black pepper
1/8 teaspoon garlic powder or onion flakes (optional)
1/4 cup flour
1/4 cup crushed cornflakes
1 Tablespoon crumbled crisp bacon
1/3 cup butter or corn oil

Mix well your cut tomatoes, flour, cornflakes, salt, pepper, sugar, vinegar, (onion/garlic), crumbled bacon, (butter or corn oil). Then take heaped tablespoons full of mixture. Place into palm of hand to shape into rounds about 1/2 inch thickness. Place into medium preheated non-stick coated skillet. Cook until desired golden brown. Turn only once. Will serve 4 persons.

Serve hot as sidedish, or with honey or molasses.

TOMATO ONION RELISH "HOT STUFF"

6 - 8 medium size ripe tomatoes, peeled and cut into 1/8's or 1/4's
3 - 4 large yellow or white onions, peeled and sliced cross-ways thin (1/8 inch not too thin)

MIX TOGETHER IN CUP AND STIR
1/3 or 3/4 cup apple cider vinegar 1/3 or 3/4 cup hot water 3 tablespoons sugar

1/2 to 1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
Peel tomatoes and cut into "quarter size" pieces. Peel onions and cut cross ways into thin slices. add to tomatoes. Also add vinegar mixture. Start cooking and continue over medium heat. Stir as it heats to break up onion slices and to keep from sticking to pan. As it heats, add salt and pepper and stir easily. You can taste the juice and if you want it hotter with pepper, add some. Be careful of red pepper. Cook until onions seem tender, turn yellowish. Don't over-cook -- about 30-35 minutes. As soon as it cools some, put in glass jars. Seal and keep in refrigerator.

Preheat the oven to 400 degrees. Cut tomatoes in half and scoop out seeds and membranes until hollow. In a mixing bowl, combine the basil leaves, garlic, olive oil, pine nuts and stuffing mix. Toss until stuffing is moist. Stuff the tomatoes with the stuffing, sprinkle with Parmesan cheese, and bake 20 minutes, or until cheese is golden brown and tomatoes are soft.