Even if you don’t like tomatoes, this pie is hard to resist. Depending upon what you place in it, it can taste like a divine slice of pizza or Italian flavor explosion in your mouth with an added bit of sweetness from the crust. It’s not heavy and can be made healthy, too. Please do experiment and modify. A great treat, housewarming gift… or dinner! Pairs with a side salad and all can be made in under an hour.
I was gifted a bag of tomatoes – oh thank you… and when life gives you tomatoes, you make tomato pie! I don’t always use measurements – cook with passion as often Julia Child seems to be with me – so see below for recommendations.
- Pie shell
- Pesto (or basil)
- Garlic, sea salt, pepper
- Shredded cheese, possibly parmesan, too.
Place pie shell in a pre-heated 350 degree oven for 9 min to brown/firm up a bit. Otherwise a bit of a soggy shell in the middle at the end (not the end of the world though). Let cool for a few minutes.
Lightly/low heat sauté two slices of diced onion in just a smig of butter (like a teaspoon will do). And got a Vidalia (sweet) onion – even better!
Mix 2 heaping spoonful’s (like 1-4 to 1/3 cup) mayo with a spoonful (or two) of pesto, a spoonful of minced garlic and a shake of sea salt. It won’t look like a lot but it’s enough – too much can leave the pie a bit too loose and just adds calories. You can also use dry or fresh basil -mega yummy- if no pesto. Fresh whole leaves though may be too much if one doesn’t like basil (I know, who are these people, lol), so chop. Can also accent the top of the pie with.
Slice tomatoes – I tend to go on the thin slide. I’ve used all types yet home/farm grown (bright red inside and out) are the best. Two large or up to 4 small/medium ones.
Start layering tomatoes in bottom of pie shell (may get 3 layers). Add sautéed onions. Spread/dab mayo/pesto mix over. Add another thin layer of tomatoes and then cheese – as much and whatever type you like. I often use up to a cup of mix bag shredded whatever’s in the frig. Top with a shake of pepper and/or parmesan cheese or more cheese for the cheese lovers yet, it’s called tomato pie, lol.
Bake at 325 degrees for 30 minutes – although it may take a bit longer. It will bubble a bit and the top will be golden. Watch your outer crust to ensure no burning. Let rest for 11 minutes or even up to an hour before serving. Then… dig in and enjoy!
Leftovers? Seriously?? Pie can be stored in frig for a few days and will firm up a bit. It does tastes even better the next day so maybe make two.
What has life given you recently?? Ready to make it even sweeter… and share??
(All pics taken in house today)
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This looks yummy!! Going to save this recipe!! Thanks for sharing, I need some new ideas, as my appetite is SO all over the place….however TOMATO SANWICHES with Dukes Mayo/salt and pepper, I’ve been binging on!! Lol
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My eating patterns have changed, too. Trusting the process 🙂 It was yummy and is now, gone. On to the next divine creation! Love ya!!