August Means Fresh Tomatoes!

Tomato season is among us so we wanted to do something related to the veggie of the
season! Years ago I saw this recipe in the New Pioneer Co-Op summer publication and since
then I have made it dozens of times! It is easy and always a hit!

Image result for tomato pie pics

Line a glass pie plate with a roll of crescent rolls. Sometimes it takes more than one roll
depending on how large your plate is. You can also use a casserole dish for larger helpings.

Bake until brown at 350. Doesn’t take very long. Then pat it down as it will rise a bit.

Layer slices of provolone cheese, basil and sliced tomato two times then cover top with the
cheese. Drizzle a mixture of good olive oil and minced garlic over the top and back until the
cheese is brown and bubbly. Usually 350 for around 20 minutes.

Let stand and cut like a pie and serve! Tip: Don’t use store-bought tomatoes. YUK. Get ‘em from your
back yard or the farmer’s market. A world of difference!

Pairs with:

EQ Sauvignon Blanc, New Zealand ($12.99) 

Elicio Rose, Spain ($11.99)

 

 

 

4 Guidelines When Pairing Wine with Tomatoes

 

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