Fresh Tomato Pie=Garden Satisfaction


Our garden is, thus far, holding up to the 100 degree weather this week. Our water bill, however, may put us in the poor house. I’d do a rain dance if I honestly thought it would help.

Despite the depressingly oppressive heat, we are enjoying the fruits of our (ahem…my husband’s) labor. I made a tomato pie this weekend, and it was so good, even my gaggle of picky eaters loved it. Fresh tomatoes, cheese, mayonnaise and pie crust…what’s not to like?

Fresh Tomato Pie

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  • 2 pounds (approximately) tomatoes, thinly sliced (I used the Roma from my garden)
  • 1 1/4 teaspoons kosher salt, divided
  • 1 sweet onion, chopped
  • 1 1/4 teaspoons ground pepper, divided
  • 1 tablespoon olive oil
  • 1/2 cup fresh basil, chopped
  • 1/2 cup freshly grated Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 1 9-inch deep dish pie crust (you can use the frozen kind, or make your own if you are so enterprising)

Preparation

  1. 1. Prebake pie crust according to package directions. Set aside, and preheat oven to 350 degrees.
  2. 2. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes. Don’t be a lazy bum and skip this step. If you do, you will end up with a soggy pie that is short on flavor.
  3. 3. Meanwhile, sauté onion and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.
  4. 4. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and basi in prepared crust, seasoning each layer with pepper (1 tsp. total). Stir together cheeses and mayonnaise; spread over pie.
  5. 5. Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature.

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