Labor Day weekend I traveled to Kentucky to see my family. My Dad gave me quite the loot from his FFA farm to school garden. Four weeks later I still have tomatoes. They were green when I traveled with them.

Homegrown garden tomatoes will always taste better than any you buy at the grocery store. I always grieve the last of the tomatoes in my house. In hopes of not having to throw them out I decided to make tomato pie. I have adapted this from the original recipe found here.


2 large tomatoes

1 gluten-free pie crust

1/4 cup green onions

1/2 cup gluten-free bacon

2 Tablespoons fresh basil chiffonade (roll and slice into small pieces)

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup mayonnaise ( I used Duke’s)

1/2 cup shredded mozzarella cheese

1/4 cup parmesan cheese

Preheat oven to 375 degrees. Using a fork poke holes in the pie crust. Blind bake pie crust for 8 minutes. Reduce heat to 350 degrees. In the pie crust layer, 1/2 tomatoes, green onions, basil, and bacon. Layer 1/2 tomatoes on top. Mix mayonnaise and mozzarella. Spread on top layer of tomatoes. Sprinkle parmesan on top. Bake 350 for 25-30 minutes or until brown.