We finally have ripe tomatoes from our garden to harvest. These are a mixture of brandywine, Cherokee purple and red cherry tomatoes. I used this Food Network recipe, it’s one I revisit every summer. The exception to this recipe is I don’t use parsley, chives and thyme. I only use whole basil leaves between the cheese and tomato layers.
Cheese, tomato and basil. How can you go wrong?
It looks really tasty!
It almost time to eat, so i’m getting hungry seeing such a tasty pie.