Too Many Tomatoes

Our garden is overflowing with tomatoes... I planted 25 tomato seedlings into our raised beds, and every single one is flourishing. Now, why plant so many tomatoes? Because one teeny tiny tomato seed looks so harmless when it is first sewn. I had no idea just how big and productive those seeds would become!

The varieties growing in our garden this summer are all heirloom: Brandywine, Tigerella, Roma, Black Krim, Peach, and Red Calabash.

Giving the tomatoes away to neighbors only worked for so long, and then it was time to get creative (can't have salad, marinara, and salsa every day!).

This tomato pie turned out delicious:

1 package refrigerated pie crust (not deep dish)
Approx 5 large tomatoes (give or take), sliced thin
Kosher salt (coarse)
1 small-med sized leek
2 TB butter
1/2 C combined grated Parmesan and mozzarella cheese
1/2 C grapeseed oil Veganaise
1 large egg, lightly beaten
fresh ground pepper

Pre-heat oven 375 degrees. Place tomato slices on paper-towel lined wire rack, and sprinkle with kosher salt. Let stand 20 minutes. Pat dry (dab top and bottom surfaces) with paper towels. Remove / discard root end and dark green top of leek. Cut in half lengthwise and rinse under running water to remove grit and sand. Thinly slice leek.
Saute leek in butter until tender (3-5 minutes). Layer leeks/butter on bottom of pie crusts. Layer tomatoes over the leeks, sprinkle with pepper.
Blend cheese, vegenaise and egg in bowl, then pour mixture over top of tomatoes.
Bake 375 degrees for 30 minutes (or until thoroughly heated and top is crusty golden color).
Makes 2 shallow pies.
(recipe adapted from Southern Living magazine)