Tomato Pie, anyone?

This recipe is so simple, easy, and delicious– ANYONE can make it!

a slice of Tomato Pie

I was feeling the need to get out of the same-o dishes, use some of the last of our garden harvest, and found out there is such a thing as tomato pie.  So I decided to try it, and wow, was it a big hit with the family! (even my husband, who is opinionated).

The first attempt, I used the recipe from Simply Recipes, but left out the tobasco. Luckily, I had some fresh Basil in my herb garden. I you want fresh, certified organic herbs, try Mountain Rose (click link on right).

  • 1 9-inch pie shell (see pie crust recipe for homemade version)
  • 1/2 yellow or red onion, chopped
  • 3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
  • 1/4 cup sliced basil (about 8 leaves)*
  • 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
  • 3/4 cup mayonnaise
  • 1 teaspoon (or more to taste) of Frank’s Hot Sauce (or Tabasco)
  • Salt and freshly ground black pepper

*To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the “cigar” crosswise in thin slices.

Method

1 Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden.  If you are starting with a frozen crust, you’ll need to cook it a little longer.  If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

2 Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

3 Sprinkle the bottom of the pre-cooked pie shell with chopped onion.  Spread the chopped tomatoes over the onions.  Sprinkle the sliced basil over the tomatoes.

4 In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper.  The mixture should be the consistency of a gooey snow ball.  Spread the cheese mixture over the tomatoes.

5 Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

The second attempt, I didn’t bother to squeeze the moisture from the tomatoes, and the only difference I could tell, was that it seems to have more flavor. Some people just don’t have a taste for the mayonaise flavor, so, I decided to try cream cheese in order to eliminate the ‘twang’ flavor from mayonaise that some people, (like hubby) just don’t prefer.  I used 1/2 cup cream cheese and sour cream instead of the mayo, and it was; according to the hubby “a definite improvement”.  The cream cheese made it distinctly richer, so smaller portions were in order. For a healthy, tasty side dish (or entree), I highly recommend you try this!!  Low fat mayonaise, low fat cream cheese, could all be used for less calories, but not take away from taste. Gluten-free flour can easily be substituted in the crust.

 I got to use some of my fresh, home grown tomatoes and basil, and now have a family-approved quick, easy, simple side dish.  🙂