Heh, I've been ALL OVER the tomato pie since Paula Deen in 2003. Now that is a once a year blow out, just because it looks so pretty.

Give me the staple ( for our house)

Sliced, diced or wedged tomato
sliced, or diced onion
Fresh basil ( torn, snipped, or chiffonade)
a packet of Equal or Splenda
Balsamic Vinegar
EVOO

Fresh Mozzarella if available.

Salt, pepper.

THAT mix becomes a sort of late summer fridge "chaude-frois". Into that goes leftover corn ( cut off the cob) leftover diced grilled meat ( chicken, pork, beef, lamb).

It never lasts very long as it so quickly becomes the "go to" for late dinner or gets purloined by someone for a
quick packable lunch. It gets tossed into taboulleh as a "stretcher", its been known to meet elbow macaroni, orzo, or rice and black beans as a cold supper salad, and its not unusual for it to make friends with cold green beans and canned white tuna.

Once its gone, we start over. We never seem to run out of road room, as it is never the same twice.

Breeze