Easy Tomato Pie

It’s peak tomato season, and with our homegrown tomatoes, basil & onions available at our roadside stands & CSA’s, this recipe is a must! It’s as simple as layering tomato slices, basil, onion and a cheese spread into a pie crust and baking it until golden and bubbly.

TIPS:

• When using a store-bought crust, only pre-bake for a few minutes (probably less than instructed on the package.)
• Roma tomatoes work best for this recipe since they don’t contain as much liquid as other tomatoes, but any tomatoes will work.
• Sprinkling salt over the tomatoes (as instructed below) will help bring out their liquid, which is important if you don’t want a soggy tomato pie.
• Let the pie cool off for at least 15-20 minutes before serving so it will be easier to cut.

INGREDIENTS:

• 5 Roma tomatoes, sliced
• 10 fresh basil leaves, chopped
• 1/2 cup sweet white onion (or red onion), chopped
• 1 9-inch pre-baked pie crust
• 1 cup shredded mozzarella cheese
• 1 cup freshly shredded cheddar cheese
• 3/4 cup mayonnaise (you can also substitute half mayo, half Greek yogurt)
• 2 TBS grated parmesan cheese
• salt & pepper to taste

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Place the tomatoes in a colander in the sink in a single layer. Sprinkle with a little salt and allow them to rest for 10 minutes.
3. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out.
4. Layer the tomato slices, basil, and onion in the pre-baked pie shell. Season with salt and pepper.
5. Combine the grated cheeses and mayonnaise together.
6. Spread cheese mixture on top of the tomatoes and sprinkle parmesan cheese on top.
7. Bake for 30 minutes or until lightly browned. Allow to rest for at least 15 minutes before cutting and serving.