Summer...Even Winter...Tomato Pie

Isn't is sad, that those of us who live alone neglect the finer foods of life.  My husband, Wayne, and I loved great food.  After he died, I didn't resort to drive thru's and take out's but did, pretty much, confine myself to a protein...maybe a steak, a piece of chicken, a fish fillet,  and a green salad...healthy, simple.  But yesterday I was craving a tomato pie...something our friend, Elizabeth Borum, introduced Wayne and I to when she moved to Alexandria.  It's a fairly simple dish...tomatoes, onions, cheese...I made it many times for Wayne and me after our initial introduction.  So today, just for me, I made a tomato pie.  But, I'm sharing the recipe with a few changes I've made to the original, some pancetta sprinkled in the bottom of the pie shell and panko added to the cheese topping (makes a crispy, cheese crackery topping)...forgive me Elizabeth!

To begin...

Ingredients:  
1 frozen pie crust (make your own if you wish, just not my thing!)
1/4 cup diced pancetta
5/6 red tomatoes
1 Vadalia onion
1 tbsp chopped parsley
1 tbsp chopped basil
2 cups shredded sharp cheddar cheese
1/2 cup panko crumbs
1/2 cup mayonaise

Follow directions for baked piecrust on package.  Cool for ten minutes after baking.  Then preheat oven to 375 degrees.

Slice 5 tomatoes and put the slices on a paper towel...sprinkle with salt and let sit while the pie crust gets ready.
Slice one large sweet Vidalia onion
Chop parsley and basil

In a bowl combine cheese, panko and mayonaise

Assemble the pie:

Sprinkle the diced panchetta in the bottom of the pie shell
Make a layer of tomatoes...sprinkle parsley, basil, salt and pepper on the tomatoes
Next a layer of onion
Now another layer of tomato
Finally, spread the cheese mixture on top and bake pie for 45 minutes.
Allow to sit for 10 minutes before slicing.