Starring two of our favorite garden crops, tomatoes and basil, this recipe is a great summertime side dish. Use Roma or other paste variety tomatoes to keep your pie from getting runny!
Ingredients for
Tomato Pie
- 9″ pie crust
- 2 – 3 large tomatoes or 6 – 8 Roma tomatoes (paste tomatoes preferred)
- 1/2 cup fresh basil, chopped
- salt and pepper
- 2 T. grated mozzarella cheese
- 3/4 C. grated cheddar cheese
- 3/4 C. mayonaise
CHIFFONADE
For nice, even strips of basil, stack several leaves on top of each other. Roll the stack of leaves tightly, then cut the roll into segments with a sharp knife.
Instructions
STEP 1
Heat oven to 350°. Sprinkle empty pie crust with 2 T. mozzarella cheese. Prebake shell for 15 – 20 minutes. Cool completely.
STEP 2
Slice tomatoes 1/4″ to 1/2″ thickness. Chop, or chiffonade, basil.
STEP 3
Tile tomato slices in pie crust, adding some basil, salt and pepper with each layer.
STEP 4
Thoroughly mix grated cheddar cheese and mayonnaise and spoon evenly over the top of the pie.
STEP 5
Use a pie ring or place foil strips around the edges of the pie crust to protect it from burning. Bake in 350° oven for 15 – 20 minutes or until the top is golden brown.