Laurie Colwin was a wonderful writer who died too young. My mother and I both loved her recipes and two cookbooks. Her tomato pie is a classic. She uses a biscuit dough which is the perfect texture for the tomato pie. I added corn off the cob because I had it and like the combination. I used a bed of fresh basil and chives from my garden and 4 chopped scallions below the layer of tomatoes. You can bake this ahead and reheat it at 350 degrees or eat right out of the oven. It gets better the next day.
2 pounds homegrown tomatoes, thinly sliced (enough for one layer in your pan), cut 1/4″ thick
2 cups flour
1 stick butter
4 teaspoons baking powder
3/4 cup milk
1½ cup sharp cheddar cheese, grated
1/3 cup mayonnaise
2 tablespoons lemon juice
Chopped basil, chives or scallions to taste
Roll out half the dough on a floured surface and line a 9-inch pie plate with it. This dough is thicker than a normal pie crust.
Layer the tomatoes on top, scarttering with scallions and/or herbs.
Sprinkle 1 cup of the cheddar over the tomatoes. Thin mayonnaise with lemon juice and drizzle on top, followed by remaining cheddar.
Roll out remaining dough, fit it over the filling and pinch the edges of the dough together to seal them.
Cut several steam vents in the top crust and bake the pie at 400 degrees for about 25 minutes.
Pair this with a salad and glass of wine, and you have an awesome, easy summer supper. Or you can serve it as an appetizer or a side-dish! (Good-quality chopped tomatoes from a can will do in the off-season, too.)
This is one of those dishes that tastes even better as leftovers the next day. Reheat in a 350-degree oven till the cheese is soft and gooey.