So, you have a whole basket of tomatoes. You’ve had Caprese salad every night and tomatoes on every sandwich. Hmm…
Here is a new tomato recipe to add to your repertoire.
My friend Ann Greenwood Watson introduced me to tomato pie years ago at the lake. (She is also the friend who introduced me to Santa Fe Soup.) Now, every time I see her, she makes a tomato pie for me. I describe the taste as a big yummy margarita pizza, just with different crust and lots more tomatoes.
- 1 pie crust
- 3-4 ripe tomatoes peeled, cut into bite-sized pieces and well drained
- 1 cup mayo do not use lowfat or fat free
- 1 cup shredded cheddar cheese
- 1 tsp of each:
- Dried Basil
- Dried Oregano
- Dried Parsley
- Peel tomatoes, core and chop into bite size pieces. Lay them in a colander in the sink for about 30 minutes. Then lay out on paper towel to further dry. This is important so your pie isn't too runny.
- Bake pie crust (if using uncooked) approximately 10-15 minutes in 350 degree oven.
- Remove from oven and put well-drained tomatoes in pie crust.
- Mix mayo, cheese, herbs, salt and pepper all together and spread on top of tomatoes.
- Bake at 350 for 25 minutes or until starts to brown.
- Let pie sit for about 10 minutes before serving.
Here is the play by play:
This tomato pie calls for peeled, chopped and drained fresh tomatoes. This is key to the operation.
I’m going to show you a trick for peeling the skin off of a tomato super fast first.
Boil water in a pot, enough to just cover your tomatoes. With a paring knife, mark an X on the bottom of your tomato.
Then place the tomatoes in the boiling water for about a minute. You will see the skins start peeling up on their own.
Take them out of the pot and peel them. Skins will come right off.
Chop the tomatoes into bite-sized pieces and drain in a colander in the sink for 30 minutes, shaking them occasionally to help the process. Then drain them more on paper towels for the final step. The more liquid you can remove, the less runny your pie will be.
After pre-cooking your pie crust (if you’re using the unbaked variety), add the chopped, drained tomatoes in as the filling.
Mix together one cup of mayonnaise, one cup of cheese along with the dried herbs and salt and pepper. This is your topping.
Bake at 350 degrees for 25 minutes or until melted and browning on the top.
Let the pie sit for 10 minutes before serving.
Enjoy as a meal or a side.