Note: The exclamation point is part of the name. When you say you're having Tomato Pie! for dinner, make sure to convey that excitement in your pronunciation.

Get:

1-2 beefsteak tomatoes, fresh from your backyard
1/2 cup shredded local mozzarella or similar melt-y cheese
1 pie shell (whatever recipe you usually use; if you do use a pre-made look out for trans fats!)
1 tbsp fresh basil, chopped
1 clove garlic, minced fine
2 tbsp organic olive oil
pepper, if you want

Prebake the pie shell at 350 F until light golden.
While it's baking, cut tomatoes into 1/2-inch thick slices and drain, lightly sprinkled with salt.
Combine the oil, basic and garlic. Set aside.
Cover the bottom of the shell with mozzarella.
Overlap the tomato slices in a single layer to cover the mozzarella.
Bake 30-45 minutes at 350 F until the crust is golden brown and the tomatoes are very soft.
Dot the surface of the hot pie with the oil, basil and garlic mixture. Sprinkle with pepper if desired.
Serve warm or at room temperature.