Tomato Pie

As we unofficially say goodbye to summer, now that it is September and the cooler temperatures have made their way to North Carolina, I find myself frantically trying to cook all things summery before it is too late. I had not made a tomato pie all summer, and I knew that before all of the delicious local tomatoes left the shelves I had to make one of these southern summer favorites. This is a recipe that I have had since college and I have to give credit to my friend Sarah Bourgeois for this wonderful pie. A tomato pie is relatively easy as long as you drain the tomatoes long enough (ie: about an hour). Not draining the tomatoes long enough can result in a soggy pie, which is still tasty, but definitely not as pretty!

 You Will Need:
  • 4 tomatoes, peeled and sliced
  • 10 fresh basil leaves, chopped
  • 1/2 cup green onion, chopped
  • 1 (9 inch) pre-baked dip dish pie shell
  • 1 cup grated mozzarella cheese
  • 1 cup grated cheddar cheese
  • 1 cup mayonnaise
  • salt and pepper to taste

Here We Go:
  • Preheat oven to 350 degrees
  • Place the tomatoes in a colander in the sink in 1 layer
  • Sprinkle with salt and allow to drain for about 1 hour
  • Layer the tomato slices, basil and onion in the pie shell
  • Season with salt and pepper
  • Combine the grated cheese and mayonnaise together in small bowl
  • Spread cheese mixture on top of the tomatoes and bake for 30-40 minutes or until golden brown
  • Cut into 8 slices and serve warm

Happy Feasting!


Mary said...

This sounds delicious. This is my first visit to your blog but I will be back. I really like the food and recipes you share with your readers and I enjoyed the time I spent here. I hope you have a great day. Blessings...Mary

Lena. said...

two of my favorite things... tomatoes and cheese. this looks really yummy.

Kate said...

Lena, tomaotes and cheese are two of my favorite things as well! Thanks for following :-)