Our garden is, thus far, holding up to the 100 degree weather this week. Our water bill, however, may put us in the poor house. I’d do a rain dance if I honestly thought it would help.
Despite the depressingly oppressive heat, we are enjoying the fruits of our (ahem…my husband’s) labor. I made a tomato pie this weekend, and it was so good, even my gaggle of picky eaters loved it. Fresh tomatoes, cheese, mayonnaise and pie crust…what’s not to like?
Notes
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2 pounds (approximately) tomatoes, thinly sliced (I used the Roma from my garden)
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1 1/4 teaspoons kosher salt, divided
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1 sweet onion, chopped
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1 1/4 teaspoons ground pepper, divided
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1 tablespoon olive oil
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1/2 cup fresh basil, chopped
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1/2 cup freshly grated Gruyère cheese
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1/2 cup grated Parmesan cheese
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1/4 cup mayonnaise
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1 9-inch deep dish pie crust (you can use the frozen kind, or make your own if you are so enterprising)
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1. Prebake pie crust according to package directions. Set aside, and preheat oven to 350 degrees.
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2. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes. Don't be a lazy bum and skip this step. If you do, you will end up with a soggy pie that is short on flavor.
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3. Meanwhile, sauté onion and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.
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4. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and basi in prepared crust, seasoning each layer with pepper (1 tsp. total). Stir together cheeses and mayonnaise; spread over pie.
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5. Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature.
Tried this recipe?Let us know how it was!
