It is that glorious time of the year when tomatoes are coming in fast, juicy, and ripe. And it is now past the point where we have gorged on sufficient tomato sandwiches and BLTS that we no longer feel guilty about using our tomatoes in quantity. We no longer have to ration our tomatoes! And how to celebrate that? Tomato pie!
Annie threw together a really wet focaccia dough and I knocked it down through the day and made this pie from various heirloom tomatoes. First, I thinned out a batch of homemade pesto with olive oil to the point that I could brush it on the dough. Then on went slabs of tomato with plenty of salt, pepper, and grated pecorino.
It was a fantastic tag-team effort.
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| Tomato Pie, Ready for the Oven |
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