Simple Things

It is that time of the year where the earth is abundant and bursting with food. I finished the last slice of tomato pie at lunch - what would I eat for supper?

Duh. I've been picking tons of cherry tomatoes every day. And my basil is tall and fragrant. So for supper I cooked up some penne pasta and added fresh basil, garlic, mozzarella, and quartered cherry tomatoes. A little salt, pepper and olive oil, and I had a feast on my hands.

Tomorrow I'm off to Milwaukee on business. Then back to my lush, fragrant garden which provides me with most of what I need to make me happy.

Tomato Pie:

1 9-inch deep dish pie crust from the frozen food section
2 to 4 large, ripe tomatoes fresh from the garden, peeled and sliced
1/2 c. fresh basil, chopped
1/2 lb. bacon, cooked and crumbled
3 green onions, sliced thin
1 t. dried oregano, or fresh if you have it (and I do)
1 t. garlic powder or garlic salt
1/2 t. red pepper flakes or cajun seasoning
1/t c. mayo
2 c. shredded cheese, like taco flavored, or tomato basil flavored

Preheat oven to 375.

To peel the tomatoes, cut an X in the bottom of each and dunk into boiling water for a few seconds. Then you can easily peel the skin off. Slice them up as thin or thick as you like.

In the frozen pice crust, layer the tomatoes, basil, green onions, bacon, and spices in alternating layers.

For the topping, mix the mayo and cheese together and spread over the top.

Cover lightly with tin foil and bake for 30 minutes. Uncover and bake for another 30 minutes.

Serve hot or cold.

Pasta with Basil, Mozzarella, Garlic, and Tomatoes
Penne pasta
Basil, chopped
Garlic, chopped
Cherry tomatoes, cut into quarters
Fresh mozzarella, cut into small pieces
Olive oil

Cook the pasta in boiling salted water until done. Toss the hot pasta with the cheese, basil, garlic, tomatoes and basil. Drizzle with olive oil. Season with salt and pepper to taste.