This is the height of Florida tomato season. Our state is the nation’s top tomato producer, shipping more than 1.1 billion pounds of them every year. That doesn’t even count what we grow in our own backyards. Even if you’re not growing them, you can find a place to pick your own perfectly ripe tomatoes right here.
I didn’t plan on growing tomatoes this year. I tend to miss out on the ripe ones when we leave town. Then I came across neglected tomato plants at two nurseries.  They had outgrown their containers and they needed a home. I caved. As much as I love all the green veggies, nothing compares to homegrown tomatoes. I even love the smell of the vines. I’ve been harvesting them for the past couple weeks, and so far, so good.  Even if I only had enough to make one tomato pie, I’d say it was worth it. Tomato pie is a traditional Southern recipe dating as far back as 1877.  I think of it as the South’s white pizza.  It’s a pie crust filled with tomatoes, herbs, and a white cheese mixture.  It’s always delicious.Mine has a simple cornmeal crust, which is why it’s my favorite. I like the added crunch and flavor from the cornmeal. See the recipe notes if you avoid gluten.  If you, like Toby, prefer a regular pastry crust, just swap it out. Any way you slice it…  this pie is tomato heaven.