Would you believe there was a time in my life when I wouldn’t touch a tomato? Crazy, I know. I’ve come to my senses, though, and now tomatoes are right up there with peaches and watermelon as my favorite summer foods.
A couple of summers ago, I was introduced to the wonderfulness that is known in these parts as Tomato Pie. It’s pretty much just what it sounds like. Tomatoes. In pie. Duh. With lots of cheese. And mayo. Southern goodness, my friends. That’s what it is.
For the last couple of summers, we have purchased a tomato pie or two from this lady at the beach. Alas, this summer, her little shop is closed, so I had to resort to my own devices.
Thank goodness for The Google. Tomato Pie recipes were no problem to find.
My first question, though, was whether to use store-bought crust or try to make one from scratch. Then I remembered that I have two small kids and lots of other things I like to do, so pie crust from scratch was out of the question. I also remembered complimenting the Pie Lady’s crust, and being told that it was Wal-Mart brand. That should have been the point at which I stopped paying $15 for her pies.
I actually went with Harris Teeter brand. I’ve now made 2 of these in the last week. Last night we had it with fresh, local corn on the cob and a nice salad.
Here’s my slightly-lightened recipe. The best tip I can give is to use tomatoes that are pretty ripe. Other than that, I don’t think you can mess this up:
1 deep-dish pie crust
4 ripe tomatoes, peeled and thinly sliced
½ medium onion
10 basil leaves, chopped
1 cup mayo (I used light)
1 cup sharp cheddar (I used light)
1 cup mozzarella (I used part-skim)
-Thaw and pre-bake the pie crust according to package directions.
-After you slice the tomatoes, set them in a colander and allow them to drain for about 10-20 minutes.
-Layer the tomato slices in the pie crust, then top with onion and basil.
-Mix together the mayo and cheese. Spread the mixture over the top of the tomatoes, onion, and basil.
-Bake at 350 about 30 minutes, or until cheese is golden brown on top.