My romas are all gone. It's been all cooked up, and eaten, and they were getting fruit flies. I hate those things.

But now I want some more. But not enough to split another bushel with someone!

I've got tomatoes on my plants in my little garden but they're green as green. Sigh...

Tomato Pie
6 servings

1 9-inch pie shell
1/2 yellow or red onion, chopped
3-4 plum tomatoes, cut in half horizontally, seeded, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
1/4 cup sliced basil (about 8 leaves)
2 cups grated cheese (combination of sharp Cheddar and Monterey Jack, or Gruyere or Mozzarella)
3/4 cup mayonnaise
1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)
Salt and freshly ground black pepper
*To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the "cigar" crosswise in thin slices.

1 Preheat oven to 350F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you'll need to cook it a little longer.

2 Squeeze as much moisture as you can out of the chopped tomatoes, using paper towels, a clean dish towel, or a potato ricer.

3 Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

4 In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.

5 Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes. Ruthieg tx

Our tomatoes are some of the best we have had. The vines are 5' tall. I have been doing juice every other day or so. I hate to see them go to waste.

I chopped the end of my romas sitting in a container in the frig for my soon-to-be next pie! It's the first time I made it (on the weekend) and we love it.

Anne