One thing we have a lot of lately, along with heat, is tomatoes. The tomatoes are doing great this year, which I love. It seems like often, the tomatoes are just getting ripe around the time of the first frost. I still go out and dutifully pick them, putting all the little green tomatoes in the laundry room to ripen over the coming chilly weeks, but I much prefer having tons to pick right now.
Although, the downside of that is that I currently have so many tomatoes that I’m not sure what to do with them all. I don’t can, so that’s out. I’ve been cutting them up and freezing them in 15 oz. increments, so I can use them in cooking this winter – but I have many, many more to do. There are only so many hours in the day.
So, when I saw this Tomato and Corn Pie recipe the other day, I knew it would be perfect. Well, perfect for me. I had visions of the kids making horrendous faces at it, but there’s no perfection this side of heaven, y’know?
First, I removed the skin from some tomatoes with my easy method.
Then, the corn. I actually cut the kernels off of fresh corn. I remember my mom doing that (and hating it) when I was young. It does make a mess, with kernels flying everywhere (I have since recounted this to someone who told me Pampered Chef makes a great tool for removing corn from the cob … hmmm, interesting).
The rest was pretty simple, and I just made my typical pie crust recipe – not the one specified in this recipe.
Ready to go:
And, I loved it! It smelled so good when it came out of the oven. As predicted, the kids weren’t so enthusiastic, but each tasted at least a teeny bit …