Heirloom tomato pie

Last week was my annual vacation to coastal Alabama with four generations, none veg except me. What could be a culinary challenge always turns out just fine; between the summertime produce filling roadside stands -- peaches, tomatoes, speckled beans, watermelon -- and a family that always takes care not to add bacon to the salad (at least before I get my portion), it was a week of good eating. A highlight this summer came from the June issue of Southern Living: The Old-Fashioned Tomato Pie is well worth making (drain those tomatoes thoroughly before stacking it up), and if you're on vacation (literally or figuratively), feel free to use a purchased crust. The filling more than makes up for it.