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9.08.2011

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!

3 comments:

  1. 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

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

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

    ReplyDelete