Tomato Pie

At a recent wednesday night summer cookout, I offered a piece to a friend. He looked my way and said, in his bashfully beautiful and charming southern twang, "Tomayta pah? I'd love some tomayta pah." And from then on it was decided that the correct pronunciation for the dish I am about to iterate is in fact, tom-aytah-pah.

-pie crust

-2 or 3 large and beautiful heirloom tomatoes, cut into rounds

-fresh mozzarella, also cut into thin rounds

-olive oil

-garden basil, chopped

-salt and peppa

Bake a homemade or store-bought pie at 400 degrees for about 10 minutes. Take the pie out, and drizzle the crust with olive oil. Layer the tomato rounds and the mozzarella rounds into the crust, and sprinkle the basil, salt, and pepper over the top. Drizzle with olive oil. Bake for about 20-30 minutes in a 350 degree oven. Take it out, stare at it longingly for a few minutes, and then dig in. This sweet, salty, flaky, and juicy concoction was one of my summer favorites.