I like almost any sweet pie. This is not a sweet pie. It's a ripe tomato pie, a great luncheon dish. Or you could take it to a potluck. It will be a big hit there. Be sure to take copies of the recipe. You certainly will be asked for it.

Every tomato pie I have seen in the past had slices of ripe tomatoes arranged in a pastry crust. This one does, too, but they are used as a garnish. Very pretty. It is a delicious tomato pie. With fresh tomatoes in season, this will be a treat.

RIPE TOMATO PIE
One unbaked 9 inch pie shell
1 cup finely chopped onion
2 tablespoons butter
2 medium ripe tomatoes, peeled and chopped
1/8 teaspoon thyme, crushed
Salt
3 beaten eggs
1 cup milk
1/2 cup grated Parmesan cheese
1 cup shredded Swiss cheese
2 medium ripe tomatoes, peeled and sliced

Partially bake pie crust at 400 F. for 7 minutes. Cool on rack. In medium saucepan, saute onion in butter until soft. Add chopped tomatoes, thyme and a dash of salt. Cover and simmer 5 minutes. Uncover pan and mash tomatoes. Cook briskly, uncovered, over medium heat, stirring, until all liquid has been evaporated. Depending on the tomatoes, this will take 10 minutes or so. Cool to room temperature. Whisk together eggs, milk and 1/2 teaspoon salt. Stir in grated Parmesan cheese and shredded Swiss cheese. Add cooked tomatoes and onions. Stir well to combine. Pour into prepared pie shell. Bake at 350 F. for 35 minutes or until center of pie is firm to the touch. Cool on rack for 15 minutes, then garnish top with the sliced tomatoes.