Ingredients:
- 1 9 inch deep dish baked pie shell
- 4 cups tomatoes, peeled and sliced (I chop mine)
- 2 teaspoons thyme
- 2 heaping tablespoons of dried basil (Fresh basil leaves are even better. You can’t use too much.)
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tbsp chopped dried chives
- 1/2 cup chopped green onions
- 1/2 cup sharp cheddar cheese (grate your own cheese)
- 1/2 cup mayonnaise (you can use plain yogurt instead)
Directions:
Thickly slice or chop ripe red tomatoes. Add salt and pepper. Add the thyme and basil and mix well. Let sit overnight and then put mix in a colander for a while to get the juices out otherwise the pie will be soggy.
Put the seasoned tomato mixture into the pie shell. Sprinkle with the chives. Chop the spring onions and sprinkle on the top. Mix the cheese and mayonnaise. Place the mixture on top of the tomato pie. Bake at 350 degrees for about 30 minutes.
History: The Bell Bouy was a small, unassuming building on the river side of Edisto Island. It was actually more like a fishing shack that backed up to the docks and shrimp boats dripping with lines and netting that brought fresh shrimp and fish to the store. But more than the best shrimp Edisto had to offer, the Bell Bouy sold Mrs. Bell’s tomato pie. It is the perfect combination of tomato, basil, and cheese in a pastry crust. Really. Yum.
