Our second annual Tomato Recipe contest is coming up! Stay tuned for details on how to enter.

Last year, the Overall Grand Prize went to Candace Ames of Hilo for her “Hamakua Style Tomato Pie.” The recipe follows if you’d like to try it.

HAMAKUA STYLE TOMATO PIE

4 firm, meaty Hamakua Springs tomatoes
1 9-inch pre-baked, deep-dish pie shell
2 stalks of green onions
salt

1 bunch of fresh parsley
2 cloves of garlic
¼ cup olive oil
1/2 tsp salt
1/8 tsp pepper
1 small Hawaiian red chili pepper, seeded and deveined

Topping:
1-1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 scant cup mayonnaise
3 green onions

1. Slice tomatoes about 1/4 inch thick and sprinkle lightly with salt. Let drain in a colander for about 10 minutes.

2. Finely chop your two stalks of green onion.

3. Combine parsley, garlic, olive oil, salt, pepper and small, red Hawaiian chili pepper (seeded and deveined) in a small handichopper or food processor. Process for about 30 seconds or until you get a pesto-like consistency.

4. Sprinkle about 1/4+ cup of the shredded mozzarella cheese evenly on the bottom of your pie shell. Spread a little of your parsley mixture. Sprinkle a little of your finely chopped green onions. Top with your sliced tomatoes. Spread tomatoes with a little more of your parsley mixture and the rest of your finely chopped green onions.

5. Prepare topping: Finely chop just the white bulbs of the 3 green onions. Add to your shredded mozzarella cheese, shredded cheddar cheese and mayonnaise. Mix until well blended. Spread topping evenly over tomato filling.

6. Bake in a preheated, 350 degrees Fahrenheit, oven for about 30 minutes or until nicely browned. Let cool, but serve warm and enjoy.