Happy Labor Day! We are sweltering here in the hot and humid, no one at my house is interested in sweating over a grill. Maybe you are in the same situation. Not to worry, I have an option for you that includes enjoying some of Summer’s bounty, the tomato. I am in love with tomato pie. I had never eaten or even heard of a tomato pie before last Summer. How could it be that this Southern girl had not experienced this deliciousness?
This is just “Oh My Gosh” good. After hearing of tomato pies I set out to find a recipe and give it a try. In the end I could not settle on one particular recipe but combined what sounded like the best of two recipes. The results were delicious.
Home grown tomatoes from my sister’s garden and fresh basil from my little front porch herb garden resulted in a tomato pie bursting with flavor.
Start by preparing your crust. I used ready made Pillsbury Pie Crusts from the refrigerator section. Just follow the instructions on the package. Sorry my edges are a little wacky. I did not think about taking pictures and sharing with you until after I baked the crust. You see, ugly crust tastes just a good so feel free to let go of perfection if you like.
Isn’t the red of these tomatoes just beautiful! I used about four medium sized tomatoes. Start by slicing them and placing them in a single layer on paper towels, sprinkle with salt, and let it stand 10 minutes.
While the crust cooks and tomatoes stand; sauté the onions, mix up the cheese with mayo, and chop the basil.
With crust ready and onions sautéed the layering can begin. Layer tomatoes, sprinkle of olive oil, herbs, and onion. Repeat.
The cheese mixture creates the crust. Just spread it on top. You can shield the precooked crust edges with foil to avoid over browning. Now here is the hard part, waiting for it to come out! My mouth is already watering just thinking about what is to come.
Time to eat. This is so good my son-in-law, the non tomato lover, enjoyed it. Check out the recipe below. Please leave me a comment if you try it and let me know if you agree that it is great. – Marianne
Tomato Pie- 1 refrigerated pie crust (boxed), 2 1/4 lbs. tomatoes, 1 1/4 t. salt, 1T. olive oil to drizzle, 1/2 c. fresh basil (1t. dry), 1t. pepper, 1c. mozzarella w/ touch of Philadelphia cheese, 1/2 c. grated parmesan cheese, 1/2c. sweet onions, 1/4c. mayonnaise.
1. Prepare pie crust according to pkg. directions. 2. Prepare filling: Place tomatoes in a single layer on paper towels; sprinkle with 1t. salt. Let stand 10 minutes. 3. Meanwhile, sauté onion and 1/4t. each salt and pepper in a skillet over medium heat 3 minutes or until onion is tender. 4. Pat tomatoes dry with a paper towel. Layer tomatoes, a sprinkle of olive oil, herbs, and onion in a prepared crust, seasoning each layer with pepper (1t. total). Stir together cheeses and mayo; spread over pie. 5. Bake at 350 degrees for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature. Makes one pie. Cut into 6 slices.
Tomato Pie Recipe