Although we are several weeks into the season of pumpkin everything, there are still late summer tomatoes and zucchini available at the farmer’s market. I love pumpkin and soups as much as the next girl, but summer produce is my main squeeze. If there are still local tomatoes around, you can bet I’m buying them.
Classic tomato pie is one of my all-time favorite dishes. Recently, I had a surplus of both tomatoes and zuchinni in the fridge and wondered about combining them into a pie. Of course, when I googled it, Martha was one step ahead. Well..one year ahead to be exact.
I cannot overemphasize how divine this combination is. As per usual, Martha Stewart’s recipe needed no modification. I did, however, use a store bought pie dough to save time. I have no doubt that the pie will a level up if you make your own dough, but using store bought turns this into a weeknight meal!
