Juicy Tomato Basil Pie
Tomatoes have a rather exciting history. They are native to South America and were only brought to the Old World after a couple Spanish expeditions by the end of the 15th century. While accepted into most Southern European diets, many northern regions refused to adopt tomatoes due to their thought-to-be poisonous juices.
These weren't unwarranted suspicions. Many people who ate tomatoes wound up with severe abdominal pain, headaches, insomnia; some even died. What was really happening had more to do with the plates than the tomatoes.
Back in the 16th and later centuries, most dishware were made of pewter, a metal comprised mostly of lead and tin. The acidic juices from tomatoes would extract lead from the plates which was then consumed by the unfortunate tomato-hungry victim, giving them lead poisoning. Poor saps.
Prep: 10 min | Cooking: 30-40 min | Total: 40-50 min
Pie crusts (two 9-inch shells)
Onions, chopped (1 cup)
Garlic, minced (3 cloves)
Tomatoes, diced and drained (4 cups)
Granulated white sugar (3 tbsp)
Basil, coarsely chopped (1/2 cup)
Pimento cheese (1 cup)
Note: Ingredients will be divided between two pie crusts.
Preheat oven to 350 °F. While preheating, place pie crust in oven until preheating process is complete (about 10 minutes) or until lightly browned.
Melt butter on a skillet with medium-high heat. Saute onions and garlic until they appear the color of caramel. Spread onions and garlic evenly about the bases of each pie crust.
In a bowl, toss tomatoes with sugar until well mixed. Add tomatoes to the pie crusts, then sprinkle on the basil. Finally, do your best to spread the pimento cheese across the top, covering most gaps.
Bake 25-35 minutes or until cheese is browned. Slice and serve.