There’s just enough summer left to still find really good homegrown tomatoes. If you find yourself with a few extra that need to be used, tomato pie is an easy and delicious side that is as good (if not better) warmed up. This recipe also helps me make use of what has been a bounty of herbs this summer.
1 pre-made pie crust
3-5 large, fresh tomatoes (or the equivalent in small, medium size)
1-2 T fresh basil, oregano, chives, chopped well
4-5 green onions, chopped up to dark green
1 cup mayonnaise
1 cup shredded cheddar cheese
Salt & pepper
Prick the bottom of the pie crust, and pre-bake pie crust for 10-12 minutes.
Peel and slice tomatoes. Remove as much of the seeds as possible to help reduce the liquid. Lay out slices in colander and salt to “weep” the tomatoes.
Mix herbs with onions. Mix mayonnaise and cheese.
Pat tomatoes with paper towels to remove extra moisture. Layer tomatoes in precooked crust. Add salt and pepper as you layer tomatoes with the herb mixture. Top with cheese mixture.
Bake at 350 uncovered for 30 minutes. Let it cool for 10 minutes before cutting and serving. A pie provides about six servings.
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