Monday, September 05, 2011

Tomato Pie

Simply Recipes posted a recipe for Tomato Pie which looked so yummy I had to try it.  The recipe is pasted below as I made it.  (Thank you Elise)

It was every bit as good as it looks.  I hate to think of the calorie content with all that cheese and mayonaise.  Great idea for a pot luck and to use up all those garden tomatoes.

Chopped Red Onions

Basil and Tomatoes

Baked Tomato Pie

Tomato Pie Recipe From Simply Recipes
Prep time: 10 minutes (add 30 minutes to remove additional moisture by salting and draining)
Cook time: 55 minutes (actual for mine was 45 minutes including 10 minutes to cook shell before adding ingredients)
1 9-inch pie shell
1/2 yellow or red onion, chopped
3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
1/4 cup sliced basil (about 8 leaves)*
2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
3/4 cup mayonnaise
1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)
Salt and freshly ground black pepper
1 Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you'll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.
2 Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.  (I also sprinkled with salt and allowed the tomatoes to release water through a colander for about 30 minutes)
3 Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.
4 In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.
5 Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.  (It took about 35 minutes for mine to get good and bubbly)
Yield: Serves 6.

1 comment:

The Duo Dishes said...

You're right about using up summer tomatoes. There have been so many good recipes for tomato pies lately. Delicious.