Let's make tomato pie! I found this recipe in my Country Living Magazine. It was sent in by a reader Tandi Haas from Atlanta. Here it is:
4 medium plum tomatoes
1 9" deep pie shell, baked
1 cup chopped white onion
1/2 tsp salt
1/2 tsp fresh ground pepper
2 TB chopped fresh basil
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 cup grated cheddar cheese
Preheat oven to 375 degrees. Cut 6 tomato slices for garnish and set aside. Cut remaining tomatoes in half, remove seeds and cut each half into about 6 wedges. Put half of the tomato wedges into the baked pie shell. Sprinkle with 1/2 cup onion, 1/4 tsp each salt and pepper and 1 TB of fresh basil. Stir mayo, parmesan and cheddar together in a bowl. Then spread half the cheese mixture over the onion layer.
Repeat with remaining tomatoes, 1/2 cup onion, 1/4 tsp each salt and pepper and 1 TB of basil. Add remaining mayo/cheese mixture. Place reserved tomatoe slices in pinwhell design on top of pie.
Bake 30-40 minutes until golden brown. If piecrust starts overbrowning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving.
Look at this beautiful fresh basil from the garden!
Here is the finished pie looking beautiful and tasting so delicious. This was a side dish to our steak last night and everyone loved it, even the kids! I used a packaged rolled piecrust from the grocery store, which made this dish especially easy to make. I would strongly recommend this wonderful easy recipe for your season fresh tomatoes. So yummy!