If you have a few extra tomatoes lingering about, by all means consider this Tomato Pie. The savory, summertime dish is a cousin of an Italian pizza, but with a few different ingredients.
Roma, Heirloom, or Beefsteak tomatoes are best to use since they have less moisture than other varieties. But most any tomato works. Just make sure they’re firm. Too ripe makes for moisture and that makes for a soggy crust.
As Easy as Pie
Peggy Carnahan baked this one shown in the photo above and considered the dish to be blog worthy. There are many variations of the old pie, but this one adapted from Southern Living is especially attractive, tasty, and easy to make, she says.
What’s more, Peggy shortened the time by using a frozen pie shell.
- Single pie crust, baked
- 2 1/4 lbs. thinly sliced tomatoes
- 1 1/4 tsp. Kosher salt, divided
- 1 sweet onion, chopped
- 1 1/4 tsp. ground pepper
- 1 Tbs. canola oil
- 1/2 cup assorted chopped herbs, (chives, basil, parsley)
- 1/2 cup freshly grated cheese (Gruyere or Mozzarella)
- 1/2 cup fresh grated Parmesan-Reggiano cheese
- 1/4 cup mayonnaise
Preheat oven to 350 degrees. Place tomatoes in a single layer on paper towels. Sprinkle with 1 tsp. salt and let stand 10 minutes.
Sauté onions in oil over medium heat, seasoned with 1/4 tsp each of salt and pepper, until tender.
Pat tomatoes dry with paper towel. Layer tomatoes, onions and herbs in prepared crust, seasoning each layer with salt and pepper.
Stir together mayonnaise and cheeses, Spread atop pie.
Bake 30 minutes at 350 degrees or until lightly browned. Shield edges as needed. Serve warm or at room temperature.
“Knowledge is knowing that a tomato is a fruit. Wisdom is know not to put it in a fruit salad.” ~Brian O’Driscoll