My favorite end-of-summer dinner recipe
The taste of friendship.
I’m away this weekend with college friends so taking a break from any proper writing. It’s mid-morning right now and I’m on a couch surrounded by six other women sharing favorite bras and underwear and talking a mile a minute so I don’t even know how I’d form one thought, much less write a proper essay.
We’re staying at one of our friend’s beautiful home on Martha’s Vineyard and last night for dinner we made what has become an annual tradition: tomato pie. The tomatoes around here this time of year are just perfect, fat and juicy. While the ingredient list sounds strange (cheese and mayo are involved), trust me – it’s absolutely delicious.
So in lieu of a story, please go out and grab an armful of the season’s last wave of tomatoes and make yourself this pie recipe. When you pull it out from the oven, lean down and listen to it crackle. Breathe in the buttery deliciousness. Share with some people you love. Taste all the friendship.
Blue Clam Tomato Pie
Pie crust (Pillsbury or get fancy and make your own)
*Bake first according to recipe*
3c chopped tomatoes
About 2 chopped onions (yellow or sweet), carmelized
2c shredded cheese (baker’s choice: gruyere, monteray jack, sharp cheddar, parm – any combo)
½ c mayo
Few shakes of hot sauce of choice
Hella basil, chiffonade
*Bake pie crust first.*
Then:
Set oven to 350 degrees. Chop tomatoes and let drain. Chop onions and carmelize in butter.
Mix shredded cheese and mayo thoroughly.
Assemble pie: Layer on top of baked pie crust onions, tomatoes, basil and spread cheese mixture on top to cover. Bake for around 40 minutes. If it needs additional browning broil for a hot sec (because we almost burned it last night).
Taste the friendship.
xoAmy
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