Tomato pie

[Anonymous]

Delicious

[Anonymous]

Anonymous wrote:

Anonymous wrote:

So it's basically pizza in a pie shell instead of on a pie crust?

Not really. The tomatoes hold their shape ... it's not like tomato sauce and the cheese isn't a crusty topping really like with Pizza. At least the time my sister made it after NPR had the recipe online it wasn't at all pizza like.

[Anonymous]

I looooove tomato pie. May have to make some this weekend!

[Anonymous]

Anonymous wrote:
Ingredients

4 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 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.

Nom nom! Can't wait for supper!

[Anonymous]

I make an amazing tomato pie that seems a bit lighter than yours...

Par bake pie crust.
Brush bottom with dijon mustard.
Layer sliced tomatoes seasoned with salt and pepper (the quality of the tomatoes is key here) with fresh basil and shredded cheese.
Top with cheese and bake at 350 until brown and bubbly.

I like to use a combo of gruyere and sharp cheddar, but really any cheese will do. I have used mozzarella and parmesan with great results too.

[Anonymous]

Anonymous wrote:Let me try that again:

Yummmmm, I'm homesick.

I had some last weekend for the first time in ten years, it was warm! Not good!

But nothing beats REAL tomato pie, which is pictured above.

[Anonymous]

I love tomato pie, and I'm normally not a mayo person. I use the Alton Brown recipe, make a delicious and disgusting tomato pie, family devours it, everyone begs me to make it again, but by the time we're through the 2nd pie everyone is over it until next year. I say just make it the traditional way and then move on to other foods (also do small serving and serve with a huge salad).

[Anonymous]

Anonymous wrote:Can you just leave the mayo out? Still sounds delicioys to me. Actually I don't come from a mayo eating culture so it sounds fine to me without mayo. I may try it!

This is my POTD purely for the reference to not coming from a "mayo eating culture" because that is exactly how I feel, even though I grew up in the States.

[Anonymous]

Anonymous wrote:I used FF mozz, lowfat cheddar and lowfat mayo. not sure how much that improved the fat grams over original recipe.

Please, for the love of God, do not sully nature's beautiful summertime tomato bounty with reduced-fat dairy products. PLEASE.

http://www.epicurious.com/recipes/food/views/Heirloom-Tomato-Tart-105214

We love this recipe!

[Anonymous]

So funny to read this stuff. Some hate fat, some say it 'sullies' nature to use reduced fat ingredients. Love DCUM.

[Anonymous]

Reduced fat dairy products are evil.

Tomato pie sounds amazing, but I think I could easily skip the mayo and never miss it.

[Anonymous]

Anonymous wrote:Let me try that again:

So not nice - I'm pregnant and starving!!! What I would give for a few pieces of real tomato pie right now!!