Before my garden died, I had amazing tomatoes and basil. So, I decided to try a very southern dish, Tomato Pie.
I started with the Tomato Pie recipe from Paula Dean and then put my own twist (by accident) on the recipe. The result was a delicious, savory pie.
Now, I have to warn you that if you have never had any kind of pie other than the sweet variety, your mind might play tricks on you and your first bite will be a surprise because you brain is expecting dessert and not dinner.
Just a quick note, I personally think this recipe could be improved with crumbled chunks of cooked bacon. Perhaps even a layer of sliced leeks. Make is a BLT Pie instead and let me know how it tastes!
Garden Fresh Tomato Pie
- 4 tomatoes, peeled and sliced
- Fresh basil leaves, chopped
- 1/2 cup chopped green onion
- 1 (9-inch) prebaked deep dish pie shell
- 1 cup grated provolone
- 1 cup grated cheddar
- 1 cup mayonnaise
- Salt and pepper, to taste
- Salt and pepper
Preheat oven to 350 degrees.
Place tomato slices in a single layer on paper toweling and sprinkle with salt.
In your pre-baked pie shell, layer the tomato slices.
Mix together the onion, basil, cheeses, and mayonnaise. Adjust flavor with salt and pepper. Spread mixture on top of the tomatoes.
Bake for 30 minutes or until lightly browned. Serve warm.
Looks soo yummy. Believe this or not…I have had tomato pie on my mind for days! Just waiting for a friend with a big garden to give us another big batch of tomatoes. Pinning this!