Tomato Pie

The first time I had a bite of tomato pie was after I finished college. I was home for the weekend and stayed with my Grandmother. She had one sitting on the countertop and when she told me about it, I wasn’t quite sure. But what had my Grandmother ever made that I didn’t like?! At the first bite, I was a goner and have been making them ever since, especially now when the glut of tomatoes is overtaking my own countertops.

This one is simpler than many I have seen and I like it better. For starters, the tomatoes are chopped rather than sliced and drained well so there is no soggy crust. Use a homemade crust or one from the freezer to make it quickly. Secondly, it doesn’t have an inordinate amount of topping (mayonnaise and cheese). In some recipes, the tomatoes are literally smothered by too much of the topping.

I snipped fresh basil from the garden and pulled up shallots that I am growing. It is the epitome of garden goodness.

Fresh Tomato Pie
Yield: 6 servings
4 tomatoes, peeled and chopped
1 9-inch pie shell
1 shallot, peeled and diced
1/4 cup chopped fresh basil
1/2 cup mayonnaise
1/2 cup finely shredded sharp Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat the oven to 350 degrees. Place the chopped tomatoes in a colander and gently press with a paper towel to remove excess moisture. Set aside to drain.
Prick the pie shell all over with a fork and pre-bake for 7 minutes if store bought and 13 if homemade. Remove from the oven and place the chopped onions on the bottom, then sprinkle with the basil and top with the tomatoes. Set aside.
In a mixing bowl, whisk together the mayonnaise, cheese, salt and pepper. Spread over the tomatoes and bake for 25-27 minutes or until bubbly. Place on a wire rack to cool for 10 minutes before slicing and serving warm or cool to room temperature.

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