LOVE APPLE PIE:

Fresh From The Garden: Sweet and savory pies usher in summer's end: TOMATO CHEDDAR PIE (ANN LOVEJOY, 9/12/07,THE P-I)

* 3 cups fresh whole-grain bread crumbs (crumbled in food processor)
* 2 cups extra sharp or any cheddar cheese, coarsely grated
* 4 cups sliced ripe tomatoes
* 1/4 cup fresh cilantro, stemmed
* 1/4 teaspoon kosher or sea salt, divided use
* 2 teaspoons green peppercorns, drained
* 1 teaspoon stemmed and chopped fresh thyme
* 1/2 teaspoon stemmed and chopped fresh marjoram
* 1/2 cup chopped sweet onion, chopped

Preheat oven to 400 degrees.

Line a 9-inch pie dish with 2 cups crumbs. Spread evenly with 1 cup cheese; set aside.

Gently toss tomatoes with cilantro, 1/8 teaspoon salt and green peppercorns; set aside.

Gently toss remaining bread crumbs with thyme, marjoram and remaining salt; set aside.

Layer tomato mixture and sweet onion into pie dish, alternating with (and ending with) bread crumb mixture. Top with remaining cheese and bake until hot through (20-25 minutes). Let stand 10 minutes, then serve warm or at room temperature.