To take advantage of the surfeit of tomatoes we’re blessed with this time of year, here is an extraordinary (and easy) way to use up a bunch of them. What could be more delicious than fresh tomatoes baked into a biscuit-y pie? (And in the off-season, really good-quality canned tomatoes (e.g., San Marzano) can be substituted for fresh.) Season with your favorite herbs, fresh or dried, and don’t omit the scallions.

Ingredients:

 2 pounds homegrown or heirloom tomatoes, thinly sliced (enough for one layer in your pan), about 1/4″ thick
2 cups flour
1 stick butter
4 teaspoons baking powder
3/4 cup milk
1 1/2 cup sharp cheddar cheese, grated
1/3 cup mayonnaise
2 Tablespoons lemon juice
Chopped basil, chives, or scallions to taste

Directions:

·       Make the biscuit-dough crust by blending flour, butter, baking powder and milk either by hand or in a food processor.

·       Roll out half the dough on a floured surface and line a 9” pie plate (or 8” x 8” baking dish) with it. This dough is thicker than a normal pie crust.

·       Layer the tomatoes on top, scattering with scallions and/or herbs.

·       Sprinkle 1 cup of the cheddar over the tomatoes. Thin mayonnaise with lemon juice and drizzle on top, followed by remaining cheddar.

·       Roll out remaining dough, fit it over the filling and pinch the edges of the dough together to seal them.

·       Cut several steam vents in the top crust and bake the pie at 400 degrees for about 25 minutes.

·       This is one of those dishes that tastes even better as leftovers the next day. Reheat in a 350-degree oven till the cheese is soft and gooey.