My Great Grandmother Arizona Henry’s favorite food was always tomatoes. We always had a bushel of tomatoes sitting on the back porch. She started her day with a glass of tomato juice. My grandma was always looking for ways to use up tomatoes before they got rotten, and tomato pie made everyone happy. My sister Lisa and I would fight over the last piece.
Tomatoes are a great source of vitamin C, potassium, folate, and vitamin K. While tomatoes are mostly water, they provide us with energy and fiber. Tomatoes have been credited for heart health, cancer prevention, and skin health. The antioxidants in tomatoes protect your eyes against light-induced damage, the development of cataracts, and age related macular degeneration. I just eat them because they taste good, and they always give me good memories of my grandma Arizona.
8 Roma tomatoes sliced
¼ cup chopped basil
½ cup spring onions
1-9” pre baked pie crust
1 cup mozzarella cheese
1 cup shredded cheddar cheese
¾ cup mayonnaise
¼ cup parmesan cheese
¼ tsp salt and pepper
¼ tsp red pepper flakes
- Preheat oven to 350 degrees F.
- Place sliced tomatoes (saving 3 slices) in a colander, single layer and sprinkle with salt, wait 10 minutes.
- Pat dry the tomatoes with paper towel.
- Layer the tomato slices, basil, and onion in pre-baked pie shell.
- Season with salt, pepper, and red pepper flakes.
- Mix grated mozzarella and cheddar cheeses and mayonnaise.
- Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.
- Garnish top of cheese mixture with 3 slices of Roma tomatoes.
- Bake for 30 minutes or until lightly browned. Wait at least 10 minutes before cutting and serving.
Stacy Schultz is a Registered Dietitian and Certified Diabetes Care and Education Specialist, a former Morgan County Commissioner and is the author of “It’s Stacy’s Grandma ‘Zona’s recipes.” She has been in healthcare for 35 years at War Memorial Hospital.