We went to a local farm Sunday after church and were able to pick apples,blueberries, peaches, raspberries, blackberries, and tomatoes. For about $30 we got more than enough produce to bake and cook anything we can come up with this week.
So, last night we made risotto with asparagus, fresh bread, and tomato pie. The tomato pie is one of our favorite summer recipes, especially when we have fresh tomatoes!
1 large tomato, sliced with some of the seeds removed
1 pie crust
6-8 slices mozzarella (fresh if you have it)
8-10 basil leaves, cut into small pieces
Place pie crust on baking sheet lined with parchment paper and arrange tomatoes and mozzarella in center, leaving about 1 & 1/2 inches of space around the edge. Sprinkle basil, salt, and pepper on top of tomatoes. Fold up edge of pie crust and lightly brush with olive oil.
Bake at 350 degrees for 35-40 minutes, or until cheese is melted and crust is cooked through.