Yesterday evening when I came home, I walked out onto the patio and came back inside with six red and very ripe tomatoes! This is the first year I've grown tomatoes (well, the first year I've done so seriously -- I was given a plant from a neighbor last year but I'm pretty sure the neglect I gave it resulted in the fact that it only produced a few teeny 'maters which never even ripened). I am now growing two kinds -- Early Girl and Marglobe heirlooms. I've got them together in a large pot on the patio, and they have gotten quite large and healthy!
I guess the funny thing here is this: I don't like raw tomatoes. My husband can stand at the sink, slice one up, top with a little s&p, and go to town. I wish that was me! But with that said -- salsa, pico de gallo, tomato sauce, sundried tomatoes, ketchup ... all good in my book. And now I have found another love to add to that list -- tomato pie.
I first had this a few summers ago when a girlfriend cooked it. I was pretty surprised how much I liked it being that the very name of it sounded like an odd combination ... but I believe you can add cheese, mayo, and basil to just about anything and make it yummy!
We made this about two weeks ago and I'm happy to say it will be on our menu again tonight.
Tomato Pie
1 pie crust (I used the refrigerated kind you unroll and press in the pan)
Ripe tomatoes, sliced thinly (I used about 5 smaller tomatoes)
1/2 red onion, sliced very thinly
3/4 cup mayonnaise
1 teaspoon Texas Pete
2 cups grated cheese (cheddar is a fave, so is mozzarella)
1/4 cup fresh basil, julienned
salt and pepper
Lay tomato slices on paper towels for about 30 minutes to help remove excess water. Pat dry. Mold pie shell into pie dish. Bake at 425 degrees for 10 minutes. Remove and let cool. Mix together mayonnaise, 2 cups cheese, hot sauce and salt and pepper to taste. Start layering in the pie shell: onions, tomatoes, basil and 1/2 cheese mixture. Repeat layers one more time. You should end with the remaining cheese sauce on top. Sprinkle a little extra cheese over the top. Bake at 375 degrees about 30 minutes or until cheese is bubbly and slightly browned.
The recipe I worked from called for white onions, but I had red at home and I ended up loving the slightly different taste that they provided.
When I first made this, I served it with pulled pork that I made in the slowcooker. It was such a delicious combination!
When I was younger, I declared to my mother: "I will eat ANY pie!" This one is certainly no exception.
Have you ever had tomato pie? If you make it, how does this recipe compare to the one you use?
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