Wednesday, September 5, 2012

Tomato Pie

We've been back from the beach almost a week now. The temps are getting cooler, and I'm starting to think about Fall. At least now, I can turn on the oven and do some baking without heating up the house. The garden tomatoes will soon be finished...we're getting lots of little ones, now, so I decided to make a tomato pie.

This is a great way to use up excess tomatoes...really easy to make, high in flavor, but definitely NOT low in fat. 

1 pie crust
4 or 5 large tomatoes
1 onion  
1 cup of mozzarella
1 cup other cheese...cheddar, Swiss, etc.
1 cup mayonnaise 
Season salt or salt and pepper

Here's how it's made...
1 pie can make your own, but I'm a terrible pie crust maker...and I get the rolled up kind in the refrigerated case at the store.

Line a 9 or 10 inch pie plate with the crust. Prick it gently all over, and bake at 350 for 10 min. or until it's lightly brown.
While the crust is baking, slice 4 or 5 large tomatoes...or more if they're smaller like mine were.
Lay the slices on paper towels to blot some of the excess juice.
When the crust is lightly brown, thinly slice one onion, and lay it in the bottom of the crust. 
Layer the slices of tomato over the onion. Sprinkle with season salt, or salt and pepper, and add two or three torn basil leaves, between  the layers of tomatoes. 
Now, mix the cheese and mayonnaise together and spread over the top of the pie.
Bake at 350 for about 30 min. or until it's lightly browned.

You can use cheddar or similar cheese, with the mozzarella. When I made this one last night, I had swiss and mozzarella, but only about 1 and 3/4 cups, so I added grated Parmezan to make the 2 cups. Cheddar is prettier since it's yellow, but I just use what ever I have. I'm a spur of the moment cook, and improvise a lot.
I also use "light" mayonnaise to lower the fat content...just a little. LOL 

Garnish with tomato slices and basil.
Hope y'all enjoy the tomato pie. It's one of Hubby's favorites.

Let's visit
Savvy Southern Style ~ Wow Us Wednesday
2805 ~ Potpourri Friday
Stone Gable ~ On the Menu Monday


Shirley@Housepitality Designs said...

Love this recipe....I love everything that has to do with tomatoes and cheese!!!...

Lynn said...

This sure does sound good! Pretty presentation too:@)

Pat said...

Hi Babs! I think I will have to try this recipe. It always helps to see a real photo of a recipe. How's Porch Lights going? I am getting ready to read Folly Beach next.

Anonymous said...

I'm saving this sounds delicious!

Kelly said...

That pie recipe looks good. I've never heard of a tomato pie before. It sort of reminds me of a margherita (sp?) pizza. We've noticed that our tomatoes are slowing down now. They are ripening before they get very big and some are just falling off the vine before we can even get them. We've had to throw alot out because we just have too many!

ℳartina @ Northern Nesting said...

That looks so good Babs!!

Ann from On Sutton Place said...

I have never made tomato pie. I usually take dinner to my parents once or twice a week and I think they would love this. Definitely a keeper!

Sarah said...

Looks delicious and so pretty on your cabbage leaf plate........sarah

Ivy, Phyllis and Me! said...

Hello Babs, This is something new for me as I have never cooked with mayonnaise before. I love tomatoes so I am going to try this recipe.....a nice supper with a little green salad and crusty bread. Best Wishes Daphne

Ron said...

Looks so yummy! I will need to attempt this pie. xo

Ron said...

Looks so yummy! I will need to attempt this pie. xo

Alycia Nichols said...

You had me at "not low in fat"! :-)

Athena at Minervas Garden said...

This sounds positively scrumptious, Babs--thank you for sharing your tomato pie recipe. It was so nice to hear from you over at my blog--so glad you liked the apricot-blueberry crisp recipe!

Liz@ HomeandGardeningWithLiz said...

Oh my my husband would love this! I don't like fresh tomatoes...I know...shocking isn't it!! LOL
It's cooled off here and feeling great. Glad you are too!

Anonymous said...

This sounds really good. Thank you for the recipe.