The tomatoes are starting to have taste and it is going to get even better with the sun coming out for summer. This pie is a very good recipe for very ripe or even over-ripe tomatoes.

First, drop 5 tomatoes in boiling water for 2 minutes so you can peel them. Take the cores out ,cut them in eights and stew them in a frying pan with olive oil, 1 finely diced yellow pepper, 3 chopped green onions, 6 leaves of fresh basil, one chopped clove garlic, 6 chopped sun-dried tomatoes,  1 tbsp balsamic, salt, until well done and all liquid gone.

Pastry by Dunnery

Fill a pre-baked (10 minutes) thin pastry pie shell with the stew. Decorate with tomato slices and kalamata olives, and bake for 20 minutes on 360.

Add a drizzle of olive oil or 3 tbsp 33% cream and put back in the oven for 5 minutes. Add fresh ground pepper before serving.

By the way, it is  just as good cold the next day.

This goes very well with a green salad and  goat cheese.