Summer is fresh-produce paradise, and one of our great delights is hitting the farmers’ market each week for tomatoes. Whether rich red Brandywines, pop-’em-in-your-mouth Sungold cherries, ripe Romas perfect for making sauce, or brilliant green and gold heirlooms that star center plate in the most mouthwatering salads, tomatoes are at their peak right now, and we are taking full advantage.
This recipe was perfected by our own resourceful sales support manager, Kate Hill-Tapia, who got it from a friend who resourcefully sourced it from a Caribbean chef. No matter its origin, we ain’t too proud to beg Kate to make it for the company cookout every summer. The key to success is simple: buy the best-quality, freshest, local tomatoes.
Tomato Cheese Pie
1 9-inch pie crust, store-bought or homemade
1 tablespoon Dijon mustard
3–4 large tomatoes, thickly sliced
1 tablespoon olive oil
Chopped fresh garlic to taste
Salt to taste
Fresh or dried basil to taste
Oregano to taste
1.5–2.5 cups grated cheese, depending on desired cheesiness (semihard and hard cheeses are best for stronger flavor; we like cheddar, Gruyère, Parmesan, or Romano; or Monterey Jack for a milder taste)
Preheat the oven to 400 degrees.