Thanks to a wonderful growing season with plenty of rain and sunshine, our tomato crop has been wonderful...so much so that perhaps 1/3 fell on the ground. Next year, more room to get to them.
Yesterday I made a "tomato pie" with a recipe from Edible Iowa Valley. Dad and Ben loved it...very simple...layer and bake for 30 minutes @ 350
a. baked pie crust
b. 3/4 cup grated mozzarella
c. diced and drained tomotoes - 3
d. 1 cup fresh basil shredded
e. mixture 2 minced garlic cloves, 3/4 cup mayonnaise, 1/4 parmesan grated, 3/4 cup mozzarella - spread this last concoction over the top
love mom
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