Tomato Pie

Summer is not complete without a tomato pie. Fresh basil, summer tomatoes, good cheese, and, of course, mayonnaise combine to make the perfect summer treat. Even though the pie pieces tend to get goopy and loose their shape when they’re transferred to a plate, the lack of presentation points is no consequence compared to the great taste.

We love tomato pie so much that we weren’t content with just one this summer. Below you’ll find the recipe for both a traditional fresh tomato pie and another one for a roasted tomato pie. If your family is from the South, you probably have a variation of your own!

Both recipes call for cheddar cheese – we’ve tried a number of different varieties, and would recommend a few from Trader Joe’s. There’s one called Raw Milk Cheddar, which is a little milder, but very delicious. A good sharp cheddar probably goes best here- and for that, we would recommend New Zealand Sharp Cheddar.

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Recipe 1: Traditional Tomato Pie

We have to give credit where credit is due. This recipe comes from the legendary southern cook, Dean Terry. It’s simple, fresh, and perfect.

Savory Pie Crust                                               $0.37

8-10 fresh summer tomatoes                            $3.00 (or free from your garden.)

1 cup mayonnaise*                                                $0.80

1 cup grated cheddar cheese                             $3.00

1 big vidalia onion                                                 $0.40

12 fresh basil leaves                                              $free (from your herb garden!)

Salt and pepper, to taste                                     $free (ish)

Total cost:                                                                  $7.57

Preheat the oven to 350 degrees.

Mold the dough into a glass pie dish. Bake for 10 minutes with another pie pan on top to weigh it down and set the dough before adding the liquid ingredients.

Slice the tomatoes and the onion into small wedges.  Chop up half of the basil leaves. Reserve the other half to serve with the pie when it’s finished. Grate the cheese.  In a big measuring cup, stir together the mayo and the cheese.

When the dough has cooled, add the onion, tomato, and basil, mixing them up with each other thoroughly. Sprinkle/crack the salt and pepper in with the tomatoes, onions and basil. Spoon the mayo/cheese mixture over the top of the tomatoes/onions/basil. We reserved a smaller tomato and sliced it on top to make it look pretty.

Bake for 25-35 minutes, or until the top is golden and delicious looking. Let it rest for at least 10 minutes before serving. Each piece should get one of those reserved basil leaves.  ENJOY!

*Use Duke’s Mayonnaise. Always use Duke’s Mayonnaise.

Recipe II: Roasted Tomato Pie

This recipe comes from Bride and Groom: First and Forever Cookbook by Mary Corpening Barber and Sara Corpening Whiteford. With the roasted tomatoes, you could make this even when it’s not summertime – not a bad solution for those winter/no-tomato blues. Roasting hot-house or plum tomatoes brings out a lot more flavor and brings them a lot closer to that great taste of summer tomatoes.

Savory Pie Crust                                     $0.37

8-10 fresh summer tomatoes                $3.00

2 tablespoons olive oil                             $0.20

salt and pepper, to taste                          $free (ish)

1 1/4 cups grated cheddar cheese      $3.75

12 fresh basil leaves, thinly sliced      $free (from your herb garden!)

1/4 teaspoon dried oregano                  $0.02

1/2 cup parmesan cheese                       $1.00

1/2 cup mayonnaise*                               $0.40

                                                 Total Cost = $8.74

Preheat the oven to 350 degrees.

Slice the tomatoes into 1/2 inch thick slices. Line a baking sheet with aluminum foil and brush with olive oil. Place the tomatoes on the baking sheet, brush with olive oil, and season with salt and pepper. Roast until the tomatoes are slightly dehydrated but not entirely dry – which we found to take about an hour, but could be up to 90 minutes.

As directed above, bake the pie crust for 10 minutes with another pie plate on top to weigh it down before adding any ingredients to the pie crust. While the crust is still warm, and just out of the oven, sprinkle it with a half cup of the cheddar cheese.

Adjust the oven temperature to 400 degrees.

Layer half of the tomatoes on top of the cheese and sprinkle with half of the basil. Layer the remaining tomatoes on top and sprinke with the remaining basil.

Combine the oregano, parmesan cheese, mayonnaise, and pepper to taste in a small bowl. Spoon the mixture on top of the tomatoes. Top with the remaining cheddar cheese. Place the pie on the prepared baking sheet bake until the cheese is golden and delicious – 20-30 minutes.

Let it rest for at least 10 minutes and then serve with some more sliced basil. ENJOY!

*See note above: Use Duke’s Mayonnaise.

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2 responses to “Tomato Pie

  1. Pingback: Roasted Tomato Pie | NutriFocus·

  2. Pingback: Weekly Meals and Moves {7/6-7/11} - Sarah Sincerely·

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