when tomatoes attack.

We had a fantastic time at the Palmetto Tasty Tomato Festival on Sunday! Forrest was the event photographer, so I hung out and ate as many tomatoes/tomato dishes as possible. It’s awesome to see the variety of heirloom tomatoes being grown at City Roots and by others throughout the midlands. They’re beautiful and delicious!

Our tomatoes in the backyard have been, ahem, growing slower than we hoped. But my Grandfather sends us baskets of tomatoes from his farm year-round (thank you, greenhouses). When it comes to good ‘maters, we’re spoiled rotten (like a tomato- get it?).

The point is that I ate a lovely slice of tomato pie at the Festival made by the Bone-In BBQ guys. It had caramelized onions and goat cheese and was sort of fantastic.Who knew the BBQ truck could make such a yummy veggie dish?

This morning I decided that I must. have. TOMATO. PIE. Or else. SO I did a little research. Paula Deen makes one (go figure). Martha makes mini-ones. But do I ever follow a recipe? No, no, not really. I decided to wing it. Sure, why not?

We didn’t have any pie crust and I’d rather be shoot in the leg than I don’t usually make that sort of thing, so I used a can of crescent rolls for the bottom. This tomato pie was just the crescent rolls, sliced tomatoes, caramelized onions, fresh basil from our garden, and cheddar cheese baked to a golden goo.

more cheese please!

So yeah, maybe I cheated with the ingredients a little, but HELLO, it got the Forrest-Clonts-two-thumbs-up. If I’m honest, that’s pretty rare.

Do you have a good tomato pie recipe? I’d like to try again with a really great recipe!

Also, have you tried New South? It’s brewed in Myrtle Beach and it’s my favorite during the summer months!

<3, Liz

Published by Elizabeth

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  1. I don’t have a tomato pie recipe, but I will be happy to eat yours any time! Lol 🙂

  2. I have one, I have one!
    This is from a lady at the market in Charleston!

    Take a pie plate and spray with Pam
    Slice tomatoes, bell pepper and vidalia onions and layer them twice in the pan. Sprinkle with salt, pepper, oregano, and basil.
    Mix I cup Mayo with I cup shredded sharp cheese. Spread over the Veggie Layers

    bake at 275 till browned. SO YUMMY!

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