Here in the South Carolina Lowcountry we take our summertimes seriously.

We live at the beach, keep our pool bags packed, put on sunscreen before morning coffee. We bake in the sunshine, swing from live oaks, never dress up fancier than flip flops. We fish and crab off docks into the creeks, and we eat local.

To me, summertime tastes just like watermelon, fresh-caught boiled shrimp, and locally grown tomatoes made into pie.

I’ve tried tomato pies in restaurants and at tables all over, but this recipe, made with tomatoes from as close as the next island over from where I live is the best, hands down.

I find myself shopping Harris Teeter’s selection of local produce to make summer dinners fresh and simple. It’s a win-win that I can buy tomatoes like these from local farms such as Island Tomato Growers or Joseph Fields Farms, just miles from my front door. I know I’m getting fresh, quality produce, and I’m supporting my local farmers and environment.

Harris Teeter had the local tomatoes, and I had the pie recipe ready to share. This simple, go-to summertime recipe is a staple in my house when the tomatoes are in season. And it’s perfect by itself for a Meatless Monday or as a side dish with something like fresh shrimp or chicken on the grill.

The Best Tomato Pie, Ever

1 baked pie shell
3 large, ripe, local tomatoes, thickly sliced
Salt & pepper
2 teaspoons fresh thyme
Fresh basil leaves (Honestly, you can’t use too much)
Salt and pepper to taste
1/2 cup red onions
2 tbsp chopped green onion
3/4 cup sharp cheddar cheese
1/2 cup mayonnaise (I use plain yogurt instead)

Preheat your oven to 350-degrees.
Line your pie pate or quiche pan with the uncooked pie crust (I used store-bought. Simple is sometimes best.)
Thickly slice 3 large tomatoes, and cover the bottom of your pie shell with them. The sliced tomatoes should overlap some.
Salt and pepper to taste.
Generously layer on basil leaves over your tomatoes. Sprinkle the thyme.
Next add on the red onion, sliced thin.
In a separate bowl, combine green onion, cheddar cheese, and mayo. Spread the mayo mixture over the top of the pie.
Bake at 350 for about 30 minutes until the crust is golden brown and the cheese is melted.

Head to Harris Teeter, pick up produce that’s local to you. Try for yourself, and tell me if this doesn’t taste just like summer.