Tomato Pie 🍅

Tomato Pie 🍅

This post was send in by Erin P., a CSA member and friend. Erin is a recent transplant from North Carolina.

 

When late summer hits and the tomatoes start rolling in, one of the most delicious ways to enjoy the harvest is by making a tomato pie.  The following recipe is by no means exact, if you like other spices, add them in.  If you like different cheeses, use those.  This is the recipe that I use and love, so play around and customize it any way you like!

Ingredients:

1 pre baked 9” pie crust (this is my favorite all butter crust)

3-4 ripe tomatoes 

1 cup mayonnaise

1 cup parmesan cheese, shredded

1 cup sharp cheddar cheese, shredded

2-3 fresh basil leaves, finely sliced

salt and pepper to taste

6 bacon strips, cooked and crumbled (optional)

 

Instructions:

Pre bake your pie crust in a 9” pie pan according to package instructions.

Gather all ingredients and preheat your oven to 425℉.

While the oven is preheating, line a baking sheet with paper towels.

Thinly slice tomatoes and lay them onto the paper towels.  This removes excess liquid keeping your pie from being soggy (nobody likes a soggy bottom!)

In a medium bowl, mix together the parmesan cheese, cheddar cheese, mayonnaise, basil, salt and pepper. Add bacon if desired.

                 

Layer the tomato slices into the pie crust and cover with cheese/mayo mixture.

                  

Bake for 30-35 minutes in preheated oven.  

Tip: About halfway through baking, check to make sure the top isn’t browning too quickly. If it looks like it’s getting too dark, loosely cover the pie with aluminum foil for the rest of the cook time.

Remove from oven when the top is golden brown and bubbly. Let it cool for about 5 minutes—just enough time to resist diving in—then slice and serve. 

Best enjoyed with friends, outside, on a warm summer evening.