Welcome (back) to the blog and thanks for taking the time to stop by on another Meatless Monday. We at Planet Forward took the pledge to support this sustainable practice that promotes eliminating meat from your diet one day per week with the goal of reducing meat consumption by 15% to improve personal and planetary health. A small sacrifice for a big reward.

Today’s recipe for Southern tomato pie is perfect for the summer months as it contains ingredients that are at their best this time of year. Granted it’s not the best bikini body recipe but it’s delicious and will make you want to grab a spoon and dive in. This great recipe comes courtesy of Ezra Pound Cake – the kitchen confessional of Rebecca Crump. It’s a fantastic food blog (that also supports Meatless Monday although not exclusively vegetarian) and is definitely worth a visit if you haven’t had the pleasure yet. Now let’s get cooking.

Ingredients:

• 1 (9-inch) prebaked deep-dish pie shell
• 3 to 4 tomatoes, peeled, cored, and cut into 1/4-inch slices
• 1/4 cup chopped fresh basil
• 1/2 to 3/4 cup thinly sliced Vidalia onion
• Kernels from 1 ear of corn
• 1/2 cup grated mozzarella
• 1/2 cup grated cheddar
• 1/2 cup mayonnaise
• Salt and pepper
• Pinch of oregano

Directions:

1. Prebake your pie shell.
2. To Peel Your Tomatoes: Bring a pot of water to a boil over high heat. Have a bowl of ice water ready. Using a knife, gently score a small “X” at the base of each tomato, cutting just through the peel. With a slotted spoon or tongs, add the tomatoes to the pot of boiling water for 1 minute. Then transfer them to the ice water for a few seconds. Remove them from the water, and peel the loosened skin.
3. Core the tomatoes, and slice them horizontally into 1/4-inch slices. Place them in a colander, and lightly sprinkle them with salt. Let them drain in the colander for 10 to 15 minutes.
4. If you haven’t done this already, prepare your basil, Vidalia onion and corn. Set aside.
5. When your pie shell comes out of the oven, set the oven temperature to 350 degrees F.
6. Place your drained tomato slices on a few paper towels or a large tea towel. Set aside.
7. In a medium bowl, combine the mozzarella and the cheddar. Stir in the mayonnaise. Set aside.
8. Arrange the tomato slices in the crust. Season them with salt, pepper and a pinch of oregano.
9. Layer half of the basil on top of the tomatoes, followed by the onion, corn and the remaining basil. Season with a little more salt and pepper.
10. Place the cheese and mayo mixture on top of the corn in large spoonfuls. Using a spatula or the back of your spoon, spread the mixture to cover the top of the pie, all the way to the inside rim of the pie shell. Bake for 30 minutes or until lightly browned.

This Southern tomato pie recipe makes 6 servings and will work as a side or main dish for brunch, lunch or dinner. Complete this meal with a healthy serving of raw, steamed or grilled veggies to offset all that cheesey goodness.

If you want to learn more about the sustainable Meatless Monday movement, please visit www.meatlessmonday.com and join us in taking the pledge today.

Enjoy.