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What to Do with All Those Tomatoes

Zola on

When you grow a garden, you know what it’s like when the tomatoes start coming in heavy and you have to figure out what to do with them. My mother used to can stewed tomatoes. It took her one long weekend, but we had enough for the whole winter.

I had an even worse problem than tomatoes one year with zucchini. When those things ripen, they start taking over the yard! They can get the size of footballs in no time flat. That summer lead me to design a recipe for zucchini lasagna. This was back in the late 70’s before zucchini lasagna became a “thing.” I made zucchini lasagna for my family, my friends or even anyone at the office who would take a casserole home.

Now that I live in the mid-South, I am trying to learn more and more about the cooking here...


Southern Tomato Pie

Two things I love about living mid-South: fried green tomatoes, and tomato pie.



1 prebaked pie shell.
4 – 6 tomatoes cut into ¼” slices. I do not bother to peel them. The skin melts right in the pie
1 Tbl of butter
½ cup of onion or leeks
1/2 tsp of powdered garlic (or to taste)
10 fresh basil leaves sliced thinly. You’re shooting for a quarter cup.
1 cup of grated mozzarella, divided
1 cup of grated cheddar (when you review different recipes not everyone suggests cheddar, but I thought it gave it more color and flavor
2/3 cup of mayonnaise (In the South, Duke’s mayo is popular)


Preheat your oven to bake your pie crust according to the directions on the box or in the recipe for the almond crust version.


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