Let me tell you about something that always happens, and it’s the best thing, ever: A month or so ago, a reader emailed me and asked me if I’d ever tried a tomato pie. No, not the Italian-American tomato pie seen in New York and New Jersey — a thick, bready pizza dough slathered with sauce and broiled with Romano cheese on top then served in squares — but a Southern thing, baked in a pie shell. Where I’m from, “tomato pie” is the Italian-ish thing I’ve described it above, thus I responded that I’ve never heard of it before and added “but mark my words, not two days after I send off this email, I will have heard about it three times.”
Sure enough, tomato pie is everywhere this summer. I’ve seen a version from Paula Deen, Elise has a version up at Simply Recipes and my good old August Gourmet magazine — as packed with an impossible level of late-summer inspiration — adapts Laurie Colwin’s (remember her? We love her.) and James Beard’s (remember him? We love him.) nearly 20 year old version to include market-fresh corn, and updating the crust with a biscuit-like dough.