It’s already gotten cold, and I’ve already cooked a couple of chickens, a batch of chicken soup, and some chili. At the farmers market this weekend I had every intention of getting a pork shoulder to braise. Instead, I bought a big bag of golden tomatoes–the last of the season–some onions, and some bacon for an end-of-summer tomato pie.
Start by thickly slicing those tomatoes–about 5 big ones–and layering them in a bowl with salt. Thinly slice 2 medium onions and saute them in butter and olive oil with some oregano for a few minutes, until they are cooked but still crunchy. Grate a bunch of cheese–I used about 3 cups of swiss and fontina–and prep some basil if you have it.
It’s now time to layer those pies. Oil two pie pans and fill the bottoms with 1/2 cup of bread crumbs each. Pour off any liquid from the salted tomatoes and then use half of them for your first layer. Follow up with the basil and half of the onions and cheese. Then again, tomatoes, onions, cheese. Top each pie with two beaten eggs, a dusting of bread crumbs, salt and pepper, and about four pieces of bacon, cut to fit draped across the top of the pie. Bake it for 45 minutes at 325 degrees and then turn it up to 350 degrees for 15 more.
Great summer pies, but somehow even better when you know they are your last. And, by the way, those late season tomatoes are still wonderful.