Thanks to Robert Gibbon Johnson of Salem, New Jersey in 1820 having the courage to boldly eat a ripe tomato in front of the townspeople and surviving the feat. Today, we may think that is no big deal, but prior to his gastronomic prowess, tomatoes were considered poisonous. The tomato is related, botanically, to deadly nightshade and mandrake of the Solanaceae family which explains the folklore and fear around this wonderful fruit. The rest is history! His actions resulted in gardeners and farmers scrambling to grow this versatile plant. Their value skyrocketed, too. A single plant can produce 20 pounds of fruit easily within a season and are space efficient within the garden setting. So, take some of those tomatoes and try this delicious summer recipe as a main course or side dish:
Tomato Pie
1 pie crust (brush with milk, prick the bottom, and bake 5 minutes @ 450℉,
remove from oven and let cool)
Choose 6-7 (more fleshy than seed filled tomatoes) like a Roma or italian paste
variety, de-seed and cut up, ½ cup yellow onion, choppped — combine in a bowl
and add ½ teaspoon salt, ½ teaspoon italian seasoning, ¼ teaspoon pepper
Mix together in a separate bowl, 1 teaspoon dried basil, 1 teaspoon dried
tarragon, 1 teaspoon lemon juice, ¾ cup mayonnaise, ¼ cup milk, ½ cup grated
mozzarella cheese, mince 2 garlic cloves, 2 Tablespoons parsley. (If you have
fresh herbs on hand, it’s okay to substitute).
Important step: Drain the tomato mix or it will make the pie crust absorb the
juices and turn out mushy. Spoon tomato mix into pie crust.
Spread the mayonnaise/cheese/spices mixture on top.
Bake for 10 minutes @ 400℉ – slice and serve Buon Appetito!
