Tomato Pie

Sarah's Tomato Pie

Sarah Lewis escaped from slavery and lived in freedom in Simcoe, Ontario. At this time of year, farmers’ markets are filled with wonderful tomatoes of all types, as well as zucchini, summer squash, onions, herbs and cheeses. Sarah no doubt put a savory pie together, marrying her cooking skills with fresh produce from the gardens and farms near by. For a heartier flavor, add 6 slices of bacon, cooked and crumbled on top before cooking. You may also substitute zucchini and yellow squash in the recipe or add them to the Tomato Pie recipe.

Tomatoes shingled

Tomato Pie whole

Tomato pie slice

1 crust, store bought or home made

1 tablespoon finely ground breadcrumbs

1 sweet onion, halved, thinly sliced

2 lbs. heirloom or local tomatoes, thinly sliced

1 teaspoon sugar

1 teaspoon salt divided

1 teaspoon fresh thyme, chopped

1 1/2 teaspoon olive oil

1 teaspoon fresh parsley, finely chopped

1 teaspoon fresh basil, finely chopped

1/2 cup milk or half and half

3 eggs

1/2 cup shredded cheddar, Swiss or Gruyere

1/2 teaspoon salt

1/2 teaspoon pepper

Basil or parsley for garnish

Make or buy crust. Prick bottom of crust with fork and sprinkle bread crumbs on bottom. This keeps the crust from getting soggy.
Sauté onion until golden. Set aside.
Toss tomatoes with sugar and 1 teaspoon salt and set aside in a colander to drain. Pat dry. Then toss with thyme.
Shingle tomatoes in layers on bottom of quiche pan.
Layer onions on next. Add parsley and basil on top of onions.
Mix eggs and milk or half and half. Pour over vegetables. Sprinkle with salt and pepper.
Spread cheese evenly on top. Sprinkle with chopped basil or parsley.
Bake at 375 for 30-40 minutes or until firm. Cool before serving.