Tomato Pie

tomato pie

Call me crazy, but I had no idea what tomato pie was until this summer. A Workshare at Crabtree brought it to lunch one day, 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 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 like to make tomato pie?

Tomato Pie
It's not autumn yet! Here's a great recipe to use up the rest of your summer tomatoes!
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Ingredients
  1. 1 pie crust homemade or storebought
  2. 2-3 beefy tomatoes sliced 1/4" thick (two cups) and pressed between towels to take away some moisture
  3. 2 cups mozzarella cheese
  4. 1 cup basil leaves, chopped
  5. 1/2 onion, sliced into rings
  6. 3 TBS olive oil
  7. salt and pepper to taste
Directions
  1. 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!
  2. Serve with a green salad and sliced fruit.
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