Tomato Pie Recipe

Note: all photos taken with my iPhone because I'm lazy.

 

It was brought to my attention over the past several weeks that the majority of you have never had tomato pie. I find this to be a travesty.

 

Listen, I don't like tomatoes, but I love this pie. It's just creamy, and cheesy, and garlicy. Everything a savory pie should be. It's also SUPER easy to make.

 

Ingredients:

 

1 recipe pie crust for 9” pie, or frozen pie crust

(Make sure it's a regular crust, not a dessert crust.)

3 good tomatoes or Roma tomatoes, sliced thin

1 ½ tsp salt

pinch sugar

2 garlic cloves, minced fine

little less than ¼ cup fresh basil minced fine

½ cup mozzarella cheese

½ cup sharp cheddar cheese

¼ cup mayonnaise

(Not pictured, tomatoes or pie crust. Ignore the balsamic. That's just where that bottle stays. )

 

Pre bake your pie crust according to it's instructions.

While it bakes, slice the tomatoes and place the slices in a strainer with the pinch of sugar and 1.5tsp salt sprinkled on top of them. Let them drain.

 

 

 While the tomatoes drain, shred your cheese (if it's not already) and chop your basil.

 

Once the tomatoes have drained for a good 10 minutes or so, layer them on paper towels and pat them dry. They're now ready to go in your pie crust.

 

Mix a good handful of your cheeses and basil together in a bowl, with the garlic.

 

Place a layer of tomatoes in the pie crust, then a layer of the cheese mixture. Repeat.

 

 

 Next, mix the remainder of your cheese and basil with mayo, and spread over the top.

 Bake in the oven at 350 for about 30 minutes or until the top is golden and bubbly.

 

Enjoy!