What a beautiful, delicious fruit! I love them. And I have loved working with (and heartily sampling) our tomatoes here at Serenbe Farms.
And I’m really excited to make my first Tomato Pie! We recently enjoyed the company of foodie-volunteer Betsy, who made me drool over this family favorite as we worked and chatted.
I hope to make it this week when I’m visiting my family in Ohio. I’ll let you know what I think, but if you get to it first, please share!
Betsy gave me permission to share this family “heirloom” from her blog and notes, “the key to making this delicious dish is using huge, beautiful, summer tomatoes. No excuses here. This is truly a seasonal recipe.”
Additionally, Betsy uses a Whole Foods gluten free pie crust, as she has celiac disease and has to avoid wheat. Whether you eat gluten free or not, check out her blog for delicious sounding (and looking) recipes:
Now, on to Tomato Pie
- 1 pie crust (if homemade, good for you! If frozen, thaw before use)
- 4 large tomatoes, cut into extra large slices
- 4 tablespoons chopped basil
- 4 green onions, chopped
- salt & pepper
- 1 cup mayo
- 1 cup shredded cheddar cheese
Heat empty pie crust in the oven at 350 degrees. Remove crust from oven and let cool completely.
Place one layer of tomatoes in the pie crust. Sprinkle with salt & pepper and add basil and green onions. Add remaining tomatoes in another layer. Mix cheddar and mayo in a bowl and spread evenly on top of tomatoes. Bake at 350 for 35-40 minutes, until cheese/mayo starts to brown.
(The juicier the tomatoes, the more watery the pie can be. Don’t be dismayed if it’s not beautiful when you slice and serve the pie. It’s still delicious!)