For the first time in about 5 years, I have successfully grown tomatoes. In Alabama, tomato growing was SOOO easy. A perfect tomato climate, I would harvest the last of the green tomatoes to take home with me Thanksgiving weekend. But here in Asheville, I have struggled against bottom rot and blight. The season is not long enough for some of the varieties. The air is often not hot enough and too moist. And I have heard the soil here is just fosters disease that strikes tomatoes. Best bets are small varieties with short grow periods. This year, WNC has seen record heat and low rain fall. So, my tomatoes have done well with minimal effort. I mulched them heavily with rabbit litter and have really not had to water much. I have harvested enough to put up a few jars of salsa and freeze som spaghetti sauce.

But hands down, my favorite recipe for using up tomatoes is a good Southern tomato pie. Being gluten free, there is a variety of piecrust substitutes available. But, this buckwheat potato crust is one of my favorites for this pie.

UrbanGypZ’s Gluten Free Tomato Pie

You will need:

Crust:
1 cup of mashed potatoes
1 1/2 cups of buckwheat flour
2 tbsp of olive oil
Water

Filling:
Approx 4 cups of tomatoes, sliced (a few slices of green tomatoes work well too)
1/2 cup of thinly sliced onion(use a mandolin slicer if you have one)
1 cup of mayonaise
3/4 cup of parmesan cheese
1 tbsp of chopped garlic
1 heaping tbls of pesto(optional)
Salt and pepper to taste

Preheat oven to 375 degrees

In a large bowl combine mashed potatoes, buckwheat flour, olive oil until well combined. Add enough water to form a stiff dough. Press into a greased pie plate and prick surface with a fork or use pie weights to keep the crust flat. Bake until firm but not brown (approx 20 minutes). Remove from oven and let cool.

In the pie crust, layer tomatoes and onions. In a bowl, mix remaining ingredients and spread over the tomato/onion mixture. Bake for 40 minutes or until brown and bubbly. Cool before slicing.