It took me longer than I thought to get around to the tomato pie. Just as well -- it was unbelievably fabboo, and beloved husband and co-cook did most of the work. He made a piecrust dough, and in having to halve it for a single crust, he made a small error in math on the water. Too much. Which turned out to be perfect, because even though the baked crust was "tougher" (hate to use that word, because we loved it) than a fruit pie crust, it was ideal for a savory dish. I'd call the crust "snappier" than flaky. Like thin-crust pizza, in fact.
So here it is: About a cup and a half of cut-up tomatoes (we used Black Krim and Black Prince), stirred together in a bowl with about a cup of sliced onions that have been sauteed in olive oil with a crushed clove of garlic, salt and pepper. Mix in only about a tablespoon of chopped fresh oregano and parsley. A little more salt and pepper, a tablespoon of grated Parmesan, and half a cup of diced goat cheese. We've been delighted with Bodega Goat Cheese, but good luck finding it if you don't haunt Bay Area farmers' markets.
Put the tomato-onion mix in a rolled-out crust in a tart pan. Top with a handful of halved cherry tomatoes (we used Sungold and Sweet Million). Bake at 375 for about half an hour.
Most of the ingredients were so local, I'm already a Locavore, and it's not even August.
Just want to add: The concoction of four different tomato varieties was fantastic -- we got all the sweetness and acidity we wanted without tinkering with (gasp) sugar or vinegar.
And then... How can that cat-killing Senator Bill Frist call himself a doctor?! OK, just because you wanted to know what I'm mad about.