The August issue of Gourmet Magazine featured a tomato corn pie with a biscuit crust. It is almost identical to a Savory Tomato Pie recipe I have made for years from Lee Bailey's Tomatoes, except that recipe doesn't include corn. I wouldn't bother including the corn again, as I couldn't really taste it. What was fun about making it, is that the recipe calls for 1 3/4 lbs tomatoes and I needed to use only ONE tomato, which weighed in just under two pounds (and that isn't the largest one on the vine!) It was a "Kellogg's Breakfast Tomato," a very meaty orange beefsteak tomato I have grown in my garden for several years. I care a lot more about the taste of my tomatoes than the size and these Kellogg's tomatoes are among the best tasting and most prolific of the many kinds of tomatoes I grow. To assure I get the varieties I want, I have been buying my tomato plants online from Laurel's Heirloom Tomatoes.
I have to remember to take photographs of my creations before they are "destroyed." Just not in the habit. You can look at the pie photo at the Gourmet magazine link above!
Mmm. A big tomato from the yard. Very jealous!
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