Powers Family Tomato Pie

There's nothing better than making delicious food that transports fond memories. This one is a great example.

My friend Peggy invited me to spend New Year's weekend with her cousins at their family beach home on Bald Head Island. The house is full of stories and memories because it was actually one of the first homes on the island. It had to be relocated to a new spot in recent years because severe erosion had threatened the original location.

Even though it was a cold winter weekend, the Powers cousins celebrated the start of 2010 by making their traditional beach house treat: tomato pie. Sure, it might be a little tastier with fresh, ripe summer tomatoes, but even on that cold night, it was a delicious complement to our holiday dinner. I loved the idea that good food isn't simply seasonal -- there are certain things you just love to make in certain places.

Here's the pie recipe as Peggy e-mailed it to me this summer, after she made it for our creamed corn and barbecue feast:

Cook the pie crust by itself for 5 minutes on 400 or until it just starts to turn golden brown. Then you just do a layer of sliced mozzarella cheese on the bottom, and sliced tomatoes and basil on top. I buried most of the basil under the tomatoes but left some on top. I also sprinkled it with sea salt and cracked pepper. Bake on 350 until the cheese melts, tomatoes get soft, and it looks yummy.

Oops, I forgot to take a photo of the finished product because I was too busy eating it!