I have a confession to make. I bought tomatoes. At the grocery store. I have no regrets.

After the bushels and bushels of tomatoes we grew and ate all summer, I’ve run out. It happened last week.

We have plenty of jarred and sauced and roasted frozen ones but I needed something else.  It’s November in Toronto and I went to the store and bought two tiny plastic boxes of green house tomatoes. You see, I needed to make pie very badly and I hadn’t found a way to make gluten free pastry in August when the tomatoes were here.

Shana makes tomato pie and I missed it very much. But now it’s back and I want to share it with you, even if it is November in Toronto.

Here’s how you do it:

Roll out the pie crust of your choosing. I’m sticking with the Bob Red Mills Gluten Free Pie Crust Mix, if you like wheat you should follow Shana’s instructions here: www.folksgottaeat.com/2011/08/tomato-season.shtml.

Form your crust and fill with sliced or chopped tomatoes. 2 boxes of store bought cherry tomatoes should do it.

Next add a whole log of crumbled up goat cheese. The whole thing! We bought a whole bag of Chevrai at the Royal Winter Fair and it’s one of the best purchases I’ve made lately.

Mix with thyme, oregano and salt. Drizzle the edges with olive oil.

Pop it in the oven for 30 minutes and sit down and eat the whole thing. There are no such thing as tomato pie left overs.