The heat wave continues, but you will have to tell my tomatoes that.  They don’t seem to care much.  I water them only once a week if it doesn’t rain.  The grape tomatoes are a little smaller than usual (which is about the size of your whole thumb), but my Celebrities are going like gang busters,  putting on 3 inch fruit  with abandon.  I shall be able to do some canning after all.

My youngest son has gone to visit his college age brother this weekend and my husband and I have been left to fend for ourselves.  My son is not a big fan of fresh tomatoes or shellfish so……we decided to have grilled shrimp with pesto and a grape tomato and basil pie.  They were so good that I almost forgot to miss Aidan!

With it being so hot, I decided to try baking the pie on my gas grill.  I worked perfectly.  I just used the thermometer on the grill lid and heated the grill to the right temp.  Granted I had to keep an eye on it so it didn’t get too hot, but it sure beat heating up my kitchen!

You’ll need:

1 prepared nine inch pie shell

2 cups grape tomatoes, sliced in half length-wise

4 eggs

1/2 cup half and half

salt and fresh ground pepper, to taste

1/2 cup fresh basil leaves, finely chopped

1 clove garlic, minced

1/2 cup shredded mozzarella cheese

1/2 cup shredded parmesan cheese

Fire up the gas grill (leave center burner off)  to 375F or preheat your oven.

Roll out your pie crust and place in a 9 inch pie pan.  Place your sliced tomatoes in the pie, sliced side up.  Sprinkle with salt and fresh ground pepper.  Add mozzarella, parmesan and chopped basil.  Mix eggs, garlic and half and half, then pour over pie.  Bake for 30-40 minutes until pie is set and golden brown.  Allow to cool for about 5-10 minutes; slice and serve.  Enjoy!