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Want A Twist On Your Labor Day Weekend Menu? Try This Fabuloso Recipe!

September 2, 2021

I know, I know…You’re sad because Labor Day means saying farewell to the season of sunshine, swimming, and salads (not really, I just needed a third S word). Still.

Let’s give one last shout-out to summer though before we dive into Fall, which happens to be my favorite season. So, I’m actually NOT all that sad.

If it’s a holiday, you know I’m going to be talking food.

My Newest Obsession

My friend Julie introduced me to a tomato pie recipe that I cannot get enough of! While the locally-grown tomatoes and corn are still available, I’d suggest making this.

ASAP!

You’ll thank me. Or Julie. Whoever you see first.

It will make your taste buds sing Hallelujah and you’ll probably scarf down more than one piece. Just fair warning.

Tomato Corn Pie

Ingredients
Crust:

    • 8 tablespoons (1 stick) unsalted butter
    • 1¼ cups all-purpose flour
    • ½ teaspoon salt
    • ½ teaspoon granulated sugar
    • ¼ cup water

Filling:

    • 2 large tomatoes, sliced
    • 1 teaspoon kosher salt
    • ⅓ cup Duke’s mayonnaise
    • ¼ cup sour cream
    • 2 tbsp. fresh lemon juice
    • 2 tbsp. chopped fresh basil
    • 2 tsp. freshly ground black pepper
    • 2 cups fresh corn kernels
    • 2 cups grated mozzarella cheese

Directions:

  1. Preheat oven to 375 degrees.
  2. Place tomato slices on a paper towel and sprinkle with salt; set aside. Whisk together the Duke’s mayonnaise, sour cream, lemon juice, basil, and pepper in a small bowl. (Tip: Wilbanks recommends Duke’s mayonnaise because of its sugar-free, vinegar base.)
  3. Sprinkle the bottom of pie crust with ¼ cup cheese. Arrange half of the tomatoes over the cheese and sprinkle with corn. Cover the tomatoes with half of the mayonnaise mixture. Repeat layering with remaining tomatoes, corn, and mayonnaise mixture. Sprinkle remaining cheese over the top.

Bake for one hour, or until bubbly. Cover with aluminum foil if cheese begins to brown too quickly.

If I'm Being Completely Honest...

Let’s just say I’m a completely honest person. I hesitate to say that I am completely honest, because I have been known to tell an LWL (little white lie) when the situation calls for one. And those situations are subject to my approval.

But, for the sake of your trust, I will come clean. I do not make the pie crust from scratch. I just don’t see the point of it when Pet-Ritz makes a perfectly flaky one.

And, a certain someone, who shall remain nameless, uses frozen shoepeg corn instead of cutting it off the cob.

I don’t mind cutting the kernels off and I think it really adds an extra dose of yummy-ness.

 

I'd eat a piece of peaches and cream corn for dessert! It's that good. It's what I used for this tomato pie.

However, I do not judge. Head to the freezer section of your local grocery store if that’s what it takes for you to make this!

What do you think? Would a tomato pie be change of pace from grilled hamburgers? What are you making for Labor Day weekend? Show of hands: Who is relying on the grill?

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