I realize this picture does not do the summer-time love of Tomato Pie justice. I almost didn't include it. I will try to make up for the sins of my photography with the recipe. Mea Culpa.
This consists of taking fresh tomatoes (don't bother with this one outside of Aug/Sept), slicing them, and drizzling with olive oil and salt and pepper. Throw some breadcrumbs on top (store bought, or if you have any old bread, put it in a ziploc bag and pound it with something heavy, like the wine you're about to open for that night's dinner), a little Parmesan cheese and bake at 375 for about 20-30 minutes or so until it looks good (or better than this picture). This is really good on its own, or served as an appetizer with bread. Leftovers can be thrown in with pasta for a quick meal the next night. I also added some jarred roasted red peppers because I had them, but they are optional.
This meal will be a sweet reverie this winter as you contemplate the sad, hard tomato at your work salad bar.
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