I have for a few post now featured the Lone Star Barbecue & Mercantile over at the main blog
Hibiscus House. The last of which was today. You can read all about this interesting place
I really liked their Tomato Pie and found this wonderful recipe over at South Carolina Living
They have a great interview with the Lone Star Owners, and this recipe comes from that site.
They are where the credit goes to for the following recipe. I haven't made it yet but do intend too!
LONE STAR TOMATO PIE
SERVES 15
10 medium vine-ripe tomatoes, washed, cored and sliced
1 cup mayonnaise
1¼ cup grated sharp cheddar cheese
1 onion, grated or minced fine
15 slices day-old white bread
Salt and pepper to taste
Preheat oven to 375 degrees. Prepare cheese spread by combining
mayonnaise, cheese and grated onion. Salt and pepper to taste. Grease a
13-by-9-inch casserole dish with butter or pan spray. Cut seven slices
of bread into medium-sized cubes and layer bottom of pan evenly. Layer
tomato slices, shingle style, over the bread, reserving the neatest
slices. Trim crust from remaining eight bread slices and arrange on top
of tomatoes. Cover the top layer of bread slices with a little more than
half of the cheese mixture. Arrange remaining tomato slices in shingle
style as before. Season again with salt and pepper. Dollop remaining
cheese spread in rows across the top. Bake uncovered for 25 minutes or
until cheese spread turns golden brown. Serve immediately.
“There’s nothing fancy about it. It’s just simple and tasty,” chef
Chris Williams says of Lone Star Tomato Pie. Don’t scrimp on the main
ingredient if you decide to make it at home. “Fresh, local tomatoes.
That’s key.
Enjoy and let me know how it turns out for you.
Fresh home grown tomatoes are coming in now and are oh so delicious!
Photo and Recipe credit
Chris Williams (left) came home to South Carolina in 2002 to run the Lone Star restaurant with his father, Pat.This and all recipes are for personal use only and are copyrighted. Public use is prohibited. Publication is forbidden without prior written consent from me © Dolly Is Cooking