Tomato Tart Time!
Ask and ye shall receive. Now, many of y'all know that I am a very vocal proponent of mayonnaise. I just love it. Well, I love Duke's in particular, and Hellman's in a pinch. Don't give me any of that Kraft nonsense. If you've got homemade I will take that. Gladly.
That being said, although I love tomato pie in all its permutations, sometimes I just want to taste tomato. Especially right now. I don't want it all mucked up. Enter Anna's tomato tart. I can't remember when my Mississippian friend made this for me? College, perhaps? Anyway, it's excellent, easy and perfect for entertaining.
Or eating by yourself in massive quantities, like I did for lunch the other day.
Here's the recipe, straight from the Jackson Junior League. I doubled it for this batch, because Dell Harper got a little handsy at the Farmer's Market with the tomatoes, and I needed to use them immediately. I used Pillsbury pie crust (shame, shame), and an excellent mozzarella, which I sliced. I rolled my pie crust out, and baked it on a baking sheet- hence the pizza-like appearance.
It just tastes like summer, and there is no worry regarding tomato-induced sogginess, draining them, etc. Delish!
**I don't know what kind of crazy pills you North Alabamaians are taking, because this in no way resembles barbeque sauce. That being said, I like this a million times better than either vinegar, ketchup or even mustard-based barbecue sauces. Keep on cooking up craziness.
Then, finally finish up your feast with this super simple peach cobbler (I consider this more of a dump cake, but semantics aside, it's yummy).
*This is the title of the Jackson Junior League cookbook, which I find just delightful. Julia Reed references it here, but in Queen of the Turtle Derby she has an excellent essay on the superiority of Southern cooking based solely on Junior League cookbook titles.