Betty Hawsey of Lexington Baptist Church could probably change the mind of our grandson. While having lunch with us recently, 11-year-old Garrison Smith declared that he does not like tomatoes.
“You need to get over that,” I counseled in my most reassuring grandmotherly voice. “Think of all the good things in life you may miss by not eating tomatoes.” One of them will be Tomato Pie made from Betty’s recipe.
This is a versatile recipe. If you have a lot of tomatoes from your home garden or you find a good buy at the farmer’s market or supermarket, this will be one good way to use them. It is a good side dish and fits well with beef, chicken, pork or almost any main dish. It is also a pretty dish and is easily prepared. Except for the fresh tomatoes, you probably have everything else in your pantry and fridge.
Fresh, red, ripe tomatoes are almost synonymous with summer. They have some of the most needed nutrients, but not in abundance; however, each tomato does have a good amount of vitamin A and phosphorus.
Five years ago, Betty retired from Trinity Episcopal Cathedral, and she says that this pie was sometimes served at the staff luncheons. You can easily have it for your next light lunch, combining it with a green salad and rolls.
Betty’s late husband, the Rev. James Hawsey, was pastor of First Baptist Church in Ridgeway when he died in his mid-50s in 1992. Betty, who was working at Trinity Episcopal, moved from Ridgeway to Lexington to be nearer her work and family.
Their three sons – Phil and his wife Lisa, Bob and his wife Laura, and David and his wife Alison – are all in the midlands area. Betty has five grandchildren and one great-grandchild.
Betty Hawsey
In 1994, she joined Lexington Baptist Church, where Mike Turner is the senior pastor. The large church, with 1,200-plus in attendance for the three services on Sunday, is in Lexington Baptist Association. Betty works with the senior adult program there, editing the newsletter for senior adults; helps at the family life center; and sings with the adult choir. The seniors are active. They sponsor a cottage at Connie Maxwell, go regularly to local assisted living residences for devotionals and crafts, and do other ministries.
Betty lives alone and admits that she doesn’t cook much. She enjoys reading and time with grandchildren, but also stays busy with the church groups. She meets with a group of other women for monthly luncheons; I’m not sure if they have Tomato Pie.
She suggests a couple of options for the pie. One is to add very thinly sliced onions between the layers of tomatoes, and the second is to sprinkle bacon on the tomatoes before adding the mayonnaise and cheese topping. Be sure to choose firm, ripe tomatoes that will hold their shape.
This is good. Now, while our South Carolina home vegetable gardens are beginning to produce beautiful tomatoes, plan to serve this recipe for … Sunday Dinner.
Ripe Tomato Pie
1 9-inch deep-dish pie shell, unbaked
3 to 5 large ripe tomatoes, peeled and thickly sliced
½ teaspoon salt
½ teaspoon pepper
1 teaspoon dried basil
Garlic powder to taste
¾ cup mayonnaise
1¼ cups cheddar cheese, grated
Bake the pie shell 10 minutes at 375 degrees. Remove from oven. Layer tomatoes in shell, sprinkling each layer with salt, pepper, basil and garlic powder. Combine mayonnaise and cheese. Spread over tomatoes.
Bake at 350 degrees for 35 minutes or until browned and bubbly.
Let stand 5 minutes before serving. Serves 6 to 8.