Note: I am thrilled that an excerpt from this post was shared in the Winston-Salem Journal in an article about Green Tomato recipes!
Some impatient folks like myself capitalized on their weakness and created delicious dishes with green tomatoes. I sometimes make a "mock apple" green tomato pie, which is deceptively appley.
This version of Green Tomato Pie from St. Andrew's By-the-Sea: The Outer Banks Companion, is savory. I don't remember how I came to own this lovely little church cookbook, but I was delighted upon opening it and finding an introduction by Jan Karon, author of the Mitford series, born and raised in Lenoir, North Carolina. (See my earlier post on Jan Karon and the Mitford series HERE.) I wholeheartedly agree with her statement:
"Oh, and for heaven's sake, do remember in your blessing the cook and his or her contribution to the table! As Louella [from one of her books] once said after a blessing by Father Tim, 'You didn' say nothin' to th' Lord 'bout my beans!'"Outer Banks Companion Green Tomato Pie
1 pie crust, top & bottom, for 9' pie (homemade or frozen)
3 medium green tomatoes
1 large onion
1 large green bell pepper
2 tbsp oregano
salt & pepper, to taste
1 c. cheddar cheese, grated
1 c. mozzarella cheese, grated
1/4 c. Parmesan cheese, grated
Preheat oven to 350 degrees. With the pie crust bottom in a pie pan ready to receive filling, slice and layer the tomatoes, onions and peppers in the pie. Sprinkle the oregano over the vegetables and lightly salt and pepper. Add all the cheese. Cover the pie with the pie crust top and cut four slits in the top crust. Bake at 350 for 45-60 minutes.
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Panzanella (Tomato & Bread Salad) recipe from The New Southern Garden Cookbook
A Slice of Summer in My Mouth