Our tomatoes are just starting to come in. We had some end-rot early on, but now that seems to have gone away. It has been one hot summer, and I think we were a little inconsistent with the watering. Lately I've been feeding the tomatoes and up until now we have been watering twice a day.
Along with my tomatoes, I've planted plenty of basil. I made some basil pesto the other day with our own garlic and then I found this recipe for Tomato Basil Pesto Pie. Perfect!
All you need are ingredients to make a simple crust (flour, butter, baking powder, milk and salt), parmesan cheese (which you can put in the crust as well!), ingredients for basil pesto (more parmesan cheese, basil, garlic, pinenuts or almonds, olive oil) and then you add sliced tomatoes and mozzarella cheese, and more parmesan cheese. I used some plum tomatoes and some others Genovese tomatoes that happened to be ready. The crust calls for milk and since I only drink fat free milk, I added some greek yogurt to my crust. Yum, yum, yum. I had some for dinner last night. I am having it for lunch today and hopefully I will have some for dinner as well.
The crust is perfect for soaking up the pesto and tomato juice and the cheese....oh this is so, incredibly good! You have to try it! It bakes in the oven for 40 minutes, and prep time was for me about 30 minutes. I hope you like it as much as I did! :-)
Here's the recipe for Farmgirl's Savory Plum Tomato and Basil Pesto Pie.
Finny over at Finny Knits has a version adding sausage for you meat lovers.
She also has a nifty page describing what she makes from her farmshare box. Cool way to categorize her recipes.