Yes, you read that right…Tomato Pie. This summer I finally figured out how to successfully grow tomatoes. It takes a bit of practice in terms of figuring out the right spot in your garden that gets maximum sunlight and also the right types of plants. I have had great luck with Cherry and Big Boy plants and not as great success with some of the heirloom varieties. I also have another problem at my house-Will hates tomatoes. So I came up with a way to use up my abundance of tomatoes and to my surprise, Will LOVED it!

Ingredients:
1 crust from box of refridgerated pie crust
1 1/2 tsp of italian seasoning
4 medium/large tomatoes (de-seeded)
1 8oz package of cream cheese
5 TB of cornstarch
½ cup of skim milk
1 TB minced garlic
1/4 cup of light mayo
3/4 cup of water
Garnish (optional): Bacon pieces, chives, and/or shredded cheese

Crust
Take crust from fridge and let get to room temp for 10 minutes. Spread out crust on cutting board. Shake italian seasoning over crust. Press crust into pie tin (use a fork to prick the bottom and sides) and bake at 450 for 10 minutes . Remove pie crust from oven and let cool.

Mix cream cheese, 1 TB of minced garlic and 1/4 cup of light mayo until well blended. Mix 2 TB of corn starch with ½ cup milk until no lumps remain. Add corn starch mix to cream cheese mix. Spoon mix into cooled crust.

De-seed and dice tomatoes. Cook tomatoes over medium heat. Mix 3 TB of corn starch with 3/4 cup water until no lumps remain. Add corn starch mix to tomatoes. Cook until tomatoes thicken. Add tomatoes on top of cream cheese mixture.

Bake in oven at 350 for 30 minutes. Let cool for 10 minutes. Pie can be served warm. Garnish pie with bacon pieces, chives or shredded cheese if desired. After serving, pie should be kept refrigerated.