Summer Recipe Series: Tomato Pie

I have a confession to make: I am a tomato fiend. To me, nothing tastes better than fresh, homegrown tomatoes in the summer. There are endless ways to utilize these wonderful fruits, of course- you can make salsas from them, use them on salads, sandwiches, or eat them sliced with a little salt, to name a few. But one of my personal favorites is tomato pie. My grandmother grows some of the best tasting tomatoes you will ever have, and she makes a wonderful tomato pie that is usually snatched up as soon as it comes out the oven (you have to be quick to get a slice with my family, the tomato pie is very coveted). Combined with nice fresh basil, some mayo (I recommend Dukes) and a good amount of sharp cheddar to offset the sweetness of the tomatoes, this recipe is one that I guarantee will become a family favorite. It yields about 6-8 good sized slices, so you may have to make more than one pie if there's a crowd.





Ingredients

  • 4 fresh tomatoes, peeled and sliced
  • 10 fresh basil leaves, chopped
  • 1/2 cup chopped green onion
  • 1 (9-inch) prebaked deep dish pie shell
  • 1 cup grated mozzarella
  • 1 cup grated sharp cheddar
  • 1 cup mayonnaise
  • Salt and pepper

Directions

Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.

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