I have been fortunate during my life to have many good friends! I am part of a birthday group of six that has been celebrating birthdays together for so long we can’t remember when we started the tradition! We do know that every summer for the past 12 years we have journeyed together to northern Wisconsin or Michigan for a 4-5 day get away in the summer. We enjoy the generosity of Steve Soma who graciously lets his mom bring her friends to his summer lake home. It’s at least a 30 minute drive to the nearest town, we bring our own food!
Every year we vow we won’t bring so much to eat but every year we have an abundance of food and what a great opportunity to try new recipes! We women like anything!! A couple of years ago I made the following recipe for brunch, it was a hit! This year I tried a different tomato recipe but I will share that next summer!!
1 (9-inch) unbaked pie shell, you can make your own or the frozen kind aren’t bad either. I use the deepest pie pan I have.
8-10 med-lrg ripe tomatoes, enough to fill your pie shell
Salt and pepper
2 Tbsp fresh basil, chopped
1/4 cup chopped chives or chopped onion
1 cup real mayonnaise (not light)
1 cup grated cheddar cheese, can be half parmesan
Bake pie crust at 375 degrees for 10 minutes, cool completely.
Drop tomatoes in boiling water for 10 seconds to loosen skins and peel and slice them into a colander to drain.
In a small bowl mix mayonnaise and cheese. Fill pie crust with tomato slices, mounding toward center. Sprinkle with salt, pepper, chives and basil. Spread mayonnaise and cheese over tomatoes. Bake for 35-45 minutes at 375 degrees. To prevent over-browning, cover with foil for 10 minutes. If desired, you can add crumbled cooked bacon. Let set for 10 minutes before serving.