We moved our oldest daughter back to college Saturday. It was an exciting day for her because she moved into her first apartment. It was both exciting and sad for me as she stretches those wings of independence and gets closer and closer to adulthood and not needing her mama as much. She did “let” me help her unpack and set up her apartment and between what she brought and what her roommate brought it did look good and hopefully will feel like home to her for a while. We are very proud of her as she continues to amaze us in her accomplishments!
I put tomatoes up today. I had a huge pot full and ended up with 12 freezer bags full. I use them through the winter to fix soup, beans, etc with. I also had several big ripe tomatoes so I made a tomato pie and it turned out really good. I am including the recipe below. I used to make this a lot back in South Carolina in the summer. In fact, a friend of ours that owned a barbecue place asked me for the recipe one summer and she used to serve it in her restaurant. The tomatoes make the pie a little soupy but I always drain that juice off before I serve it.
One frozen pie crust (or you can make your own- but don’t bake it first)
Two large tomatoes sliced
One onion sliced
Provolone cheese sliced
Salt and Pepper
If you use a frozen pie crust just assemble the below ingredients in the pie crust, if you make your own or thaw out a frozen one, put it in a pie pan. Assemble pie as follows in pie crust – layer of sliced tomatoes, salt and pepper, layer of onions, layer of provolone cheese slices, layer of tomato slices, salt and pepper, layer of onions, layer of mozzarella, layer of tomatoes, salt and pepper and end with parmesan cheese. Bake in a 350 degree oven until cheese is melted and brown on top, about 30-35 minutes. Drain liquid off of pie before cutting pie into pieces.
Enjoy and have a great week!