To the uninitiated Mississippi tomatoes are a summer delight. From tomato sandwiches to fried green tomatoes, everything this time of year is coming up delicious. Malcolm and Carol talk with Felder Rushing about growing heirloom tomatoes and speake with Stacy Thornton about the upcoming Tomato Festival in Crystal Springs. And no tomato conversation is complete without the ingredient that binds the South together, mayonnaise. Let's eat!

Discussed This Episode:

• 4 Reasons Why Southerners Do Tomatoes Better Than Anyone Else
• Seed Savers
• Southern Exposure

Estus Keas – Bay St. Louis, MS

Ingredients

• 6-8 Ripe tomatoes
• 16  Basil leaves chopped
• 2 Bunches green onions chopped (green & white parts)
• 1 Pillsbury Roll Out Crust, pre-baked for 10 minutes (or make your own!)
• 1 ½ cups Mozzarella, shredded
• 1 ½ cups Sharp Cheddar, shredded
• 1 ½ cups Mayonnaise
• 1 tsp Cayenne
• 10 inch pie dish

(Preheat oven to 350 degrees)

1. Slice tomatoes and let them drain for an hour or two on a rack. Sprinkle each with Kosher salt and ground pepper (moderate on the salt)
2. Put a layer of tomatoes on pre-baked crust. Sprinkle a third of basil and a third of onions over tomatoes. Repeat twice.
3. Mix cayenne into mayonnaise in a large bowl. Add the cheese and mix well. Top tomatoes with the cheese mixture. DO NOT SPREAD. Pat the mixture on top of the pie with hands and make sure it seals along the edge.
4. Bake for 30 minutes. (Estus likes to put the broiler on for the last minute to toast the cheese)

Mary Sharp Rayner, Oxford, Mississippi

I couldn’t imagine that Tomato Toast, a family recipe from Mary Sharp Rayner, could be so delicious that my friend Meredith would insist that we talk about it on our tomato show. She invited me over to watch her demonstrate the finer points of making tomato toast making and then served me one of most luscious tomato treats ever.   - Carol Puckett

Ingredients

• Bread (your favorite)
• Tomato (peeled)
• Butter (softened)
• Salt and pepper
• Worcestershire Sauce (a dash – if desired)

Toast bread on both sides. Thin slice a peeled tomato and pat dry with a paper towel to remove moisture. Lay tomato slices on top of toasted bread and add salt, pepper and a dash of Worcestershire if desired. Top with a nice pat of softened butter and put under the broiler until the tomato slices are warm and butter melted.

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