This recipe is AMAZING! We cannot get enough of it. We always make it when fresh tomatoes are in season. Original recipe with my mom’s changes/additions in parenthesis.
SOUTHERN TOMATO VEGETABLE PIE (Southern Living 2005)
4 plum tomatoes (used large tomatoes, whatever amount I wanted)
1/2 tsp kosher salt
6 (or more) bacon slices
1 – 10oz pkg of frozen chopped spinach thawed (15oz of fresh baby spinach (cut in pieces – sauté in butter)
1 cup shredded Italian six-cheese blend (I used feta, freshly grated parmesan cheese, & Italian cheese – didn’t measure)
¾ cup light mayo (only used 1/2 c)
1/2 c canned artichoke hearts drained and chopped (I used Delano brand – whatever amt I wanted)
1/2 c chopped fresh basil (again this is a matter of preference – I use 2 sprigs)
2 green onions thinly sliced (use more if you like)
Dried crushed red pepper
1 – 9 inch frozen unbaked deep-dish pie shell (Marie Calendar’s)
- Cut tomatoes into 1/2” slices. Place on a paper towel-lined wire rack. Sprinkle tomatoes with salt – let stand 20 min & then pat dry with clean paper towels.
- Preheat oven to 375 degrees – cook bacon in large skillet over med high heat until crisp; remove and drain on paper towels – crumble bacon.
- Sauté spinach – combine with bacon and next 7 ingredients in a large bowl until blended
- Spread 1/4 cup (or more) of spinach mixture on bottom of piecrust (I also put some freshly grated cheese too – not a lot)
- Layer with half of tomatoes; top with half of spinach mixture (or all of it depending on what you care to do) – repeat layers once – cover loosely with foil (I did the last time put some freshly grated parmesan cheese – not too much)
- Bake covered 375 – for 30 min – uncover & bake 20 to 25 min – let stand 10 min (mine was slightly runny the last time because tomatoes were so juicy, may take more time to set up) – serve warm or at room temp
You can basically do whatever you want to this – i.e. use fresh squash sautéed with asparagus.