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

Garlicky Grilled Tomatoes

2 large, firm, ripe tomatoes, sliced

1 garlic clove, pressed

1 teaspoon minced fresh basil or 1/4 teaspoon dried basil

salt to taste

freshly ground black pepper to taste

2 tablespoons olive oil

Season tomatoes with spices and grill alongside your favorites. These tomatoes are extra juicy and flavorful and are a wonderful addition to a meal cooked on the grill.

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.

Tomato Basil and Brie Spread

4 ripe large tomatoes, seeded and cut into 1/2 inch cubes

1 pound brie, rind removed, cut into pieces

1 cup fresh basil leaves, cut into strips

3 cloves garlic, finely minced

2/3 cup olive oil

1 teaspoon salt

1/2 teaspoon freshly ground pepper

Combine all ingredients and let sit for 2 hours at room temperature. Serve with slices of French bread at room temperature so the Brie will spread.

Tomato Garden Casserole

3 cups tomato wedges

1 cup shredded cheddar

1 cup bread crumbs

1 cup chopped green pepper

1 small onion; diced

1/4 cup butter; melted

1/2 teaspoon salt

dash paprika

Preheat oven to 300° F.

Grease a 1 1/2 quart casserole.

Combine; transfer to casserole. Bake until vegetables are tender, about 45 minutes.

Serves 4.

Creole Tomatoes

4 large tomatoes

1 small onion; finely chopped

2 green peppers, finely chopped

salt and cayenne

4 tablespoons butter or bacon drippings

2 tablespoons flour

1 cup milk; part cream

Cut tomatoes in half crosswise, put cut side up on a baking sheet. Sprinkle with onion, peppers, salt and cayenne. Put a piece of butter on each piece, using 2 tablespoons in all. Put 1/2 cup water in the pan and bake at 425F till tender. Melt remaining butter and brown flour in it; add milk and the liquid from the pan; stir till boiling and cook 3 minutes more. Dish tomatoes on toast squares, pouring the sauce around them. Serves 4.

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 Marmalade

3 quarts tomatoes; 12 cups, after cutting

2 oranges

2 lemons

10 cups sugar

2 tablespoons whole cloves

6 tablespoons broken cinnamon stick

Remove peel from tomatoes and cut in small pieces. Slice oranges and lemons very thin and quarter the slices. Pour off juice from the tomatoes. Add sugar. Stir until the sugar is dissolved. Add oranges, lemons and spices which have been ties loosely in cheese cloth bag. Place mixture over high heat and boil rapidly, stirring often. Cook until clear and thick; about 50 minutes. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight ounce jars.