No sewing posts right now, but I did make a wonderful tomato pie this week that I think a lot of you will like. Do you try to cook a meatless meal every now and then? Maybe each week? I know I do.

This week I tried a tomato pie that was both easy and totally delicious. Tomatoes are not quite in season just yet, but my local market had a container of smallish greenhouse tomatoes that looked like they might just be full of flavor. The price the market was asking certainly reflected that. Ahem.

The recipe could not have been simpler. First, you pre-bake a frozen pie shell. Chop up the tomatoes, salt them, and place them in a colander to drain. After 15 minutes or so, squeeze out any remaining moisture from those tomatoes. This is important. Then, mix about 2 cups of good, grated cheese (I used leftover cheddar and an herbed jack from a charcuterie board from weekend entertaining) with some mayonnaise and hot sauce. Spread this over the tomatoes in the pie shell and bake for a half hour or less. This is how you make a “Southern” style tomato pie.

Some diced onion and basil were also involved, but you have to read the recipe for the details. Bottom line, the recipe was colorful, vegetarian, and delicious. I recommend that you give it a try!