Until this summer, I had no idea what tomato pie was. A volunteer at Crabtree brought it to lunch recently, which was my first time to taste it. Let me tell you – it was amazing! Creamy, tomatoey, cheesy…it was essentially lasagna sans noodles in a crust!
My recipe below is different than what my friend at the farm made. Hers was more traditional with mayonnaise and sour cream. I omitted those ingredients; but regardless, this pie was still scrumptious!
A little sidenote: make sure to take the time to press out the water in your tomatoes. I didn’t do that and the pie was a little soggy. You don’t have to press the tomatoes dry, just so they don’t make a “puddle pie.” ;-)
How do you make tomato pie?
- 1 pie crust homemade or storebought
- 2-3 beefy tomatoes sliced 1/4" thick (two cups) and pressed between towels to take away some moisture
- 2 cups mozzarella cheese
- 1 cup basil leaves, chopped
- 1/2 onion, sliced into rings
- 3 TBS olive oil
- salt and pepper to taste
- Preheat oven to 350F. Layer tomatoes in bottom of crust, then cheese, basil, onion and salt/pepper. Do this until you've made 3 layers. Drizzle the top with just a little bit of olive oil. Bake 45-50 minutes until cheese is melted and begins to golden and crust is golden around edges!
- Serve with a green salad and sliced fruit.