When fresh tomatoes are available, try this old-fashioned recipe.

Fresh tomatoes (about 3 large), sliced, divided
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon fresh rosemary, chopped
1/3 cup olive oil
2 tablespoons cold water
1/4 cup fresh basil, chopped, divided
4 large cloves garlic, minced, divided
Salt and pepper to taste
! cup shredded mozzarella cheese, divided
1-1/4 cups mayonnaise
1-1/4 cups shredded Parmesan cheese
Preheat oven to 350 degrees. Slice tomatoes and lay on paper towels to drain. Stir together flour, salt and rosemary. Add oil and blend until crumbly with a pastry blender. Stir in cold water. Shape the dough into a ball and roll out between two sheets of waxed paper. Roll the dough over the rolling pin to transfer to a deep-dish pie plate. Layer half the tomatoes, basil and garlic in the pie crust. Sprinkle with salt and pepper to taste. Sprinkle with half the mozzarella cheese. Repeat layers. In a separate bowl, mix together mayonnaise and Parmesan cheese. Spread mayonniase mixture over the other ingredients, making sure to cover well all the way to the crust. Bake for approximatley 45 minutes or until golden brown.
Michelle Hilton
La Meringue
Snellville Farmers’ Market Vendor