Tomato pie was featured on my menu the other night and was I ever happy I decided to serve it. My husband, my dad, and my guest will all three gladly give it a thumbs up, a round of applause, and a hearty amen if you should ask them about it. I ran this recipe last summer but you may have missed it. I hope you are not opposed to a rerun!
If you are fortunate enough to have fresh, garden tomatoes you will need four of them peeled and sliced. I bought a carton of cherry tomatoes. (The carton was rather volcano shaped and opened from the top.)
I cut all of them into halves except for those that were larger in size and I cut those into fourths. No way did I peel them. Place the tomatoes in a colander in the sink. Sprinkle a little salt over the tomatoes and allow to drain while your pie crust bakes and cools.
10 leaves of fresh basil, minced
Some diced sweet onion (I used 1/4 of a VERY LARGE Vidalia)
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup grated cheddar cheese
1/4 cup, generously full, Hellman’s mayonnaise (DO NOT USE MIRACLE WHIP)
Salt and pepper to taste
Preheat the oven to 350 degrees. Prick the pie shell, bake and cool somewhat. Place the drained tomatoes on the bottom of the baked shell. Layer the onions on top of them and then sprinkle on the fresh basil. In a medium bowl, mix the cheese, spices, and mayo. Spread over the top of the tomato layers and then bake for 30 minutes or until lightly browned. Cut into wedges and serve warm.