Monday, July 6, 2015

Making it Monday...

So I saw this recipe for Tomato Pie from Design Corral on Pinterest the other day.  It looked interesting.  I had never heard of tomato pie before.  Then yesterday, while at Kasey's, I saw an abundance of tomatoes in their kitchen window.  Picked from their garden, there were more than I thought they might use in the next couple of days, and there were more on the vine, so I absconded with four or five...or eight.  

You know those recipes where you know it's probably not in your best interest to have another piece, but you firmly believe that it is at its optimum flavor, texture, and temperature at this very moment, and it might not be quite as yummy tomorrow after it's warmed up, so you have it anyway?  Yeah.  This is one of those.

I did not have basil or green onion like the original recipe called for.  Or shredded mozzarella...or unshredded mozzarella, for that matter.  So I had to adapt.  And I chose not to add bacon or jalapeno either.

This is how I made it:

Tomato Pie
4 to six fresh tomatoes, sliced
1/4 of a red onion, thinly sliced
3/4 cup mayonnaise
1 cup shredded cheddar cheese
1/2 cup shredded parmesan cheese
Kosher salt
fresh cracked pepper
1 of my easy pie crusts, unbaked

Slice tomatoes.  Lay two to three layers of paper towels on the counter.  Lightly sprinkle salt on one side of tomato slices, and place the salted side down on the paper towels.  Then lightly sprinkle salt on the top (unsalted) side of the tomato slices.  The salt helps draw moisture out of the tomato slices.  Leave them on the paper towels for about 30 minutes.

Meanwhile preheat oven to 350˚ F (180˚ C).  Slice onion.  Put mayonnaise in a bowl with cheeses, add fresh cracked pepper to taste (I like lots!) and stir to blend.  Prepare a pie crust.  

(Seriously, try my easy pie crust have everything in your kitchen, and it takes 5 minutes [you don't have to cut in butter or roll it out] and it tastes SO much better than store bought.  I use it for everything from quiche to chicken pot pie, and from pecan to fruit pies.  No, it is not Martha Stewart's way, but it so good for as easy as it is.  Making it in a glass pie plate is important.)

Place a layer of tomatoes in the pie crust.  Evenly spread the onion slices over the top, then add another layer using the remaining tomato slices.  Spread the mayonnaise/cheese mixture on top and spread to edges.  Bake for about 40 minutes or till cheese topping is brown and bubbly.


When I have all the ingredients called for in the inspiration recipe, I will try it that way too.  But I really loved the tomato being the star of the show in the one I made tonight.  Don't add additional salt to the mayonnaise and cheese mixture, there is plenty of salt on the tomatoes already.

Let me know if you try it!


  1. Sounds delish. I'll definitely have to try it as soon as I can locate some good tomatoes. A friend from Ohio made me a tomato pie during her visit to TX last fall, and it was delish! Hers was really simple...just plain sliced tomatoes layered in a crust with some shredded mozzarella & fresh basil (which I generally have in my garden). Super easy & super yummy...and the tomato flavor was wonderful!

  2. I'm going to have to try your pie crust too!

  3. I had some tomatoes from my garden that needed to be used ASAP, so I made a 1/2-size pie last night using your crust recipe. (I used olive oil for the oil, because I thought it would add a complementary flavor with the tomatoes.) I didn't have quite enough parmesan cheese, so I used a little mozzarella & a little parmesan with my cheddar. I also used green onions (since that's all I had), and fresh basil from my garden.

    Oh wow...soooooo good!! I'll have to make it again soon, since hubby wasn't home to try it. I ate 3/4 of the pie myself...saving that last 1/4 for tonight. Mmmmm...thanks so much for sharing! (Not very calorie-conscious, but good 'ol comfort food for sure!)

    1. Oh, I’m so glad you liked it! I felt guilty taking every bite with the mayo and cheese, but I couldn’t stop! If I had had basil and green onions, I would definitely have used, and look forward to making it that way soon. Maybe this week. Kasey & fam are going on vacation, so we will be feeding their dogs and raiding their garden. LOL

    2. Made it again last night so hubby could try it. He loved it! Added some crumbed bacon & chopped jalapeno too. Oh my!

      I also shared a link for your recipe on a FB page and it's getting lots of interest there. Hope you get some blog hits from it!

  4. This sounds so good. I've printed off this recipe and your pie crust one as well. I'm going to make it tomorrow. Thanks for sharing.

    1. Hi Debbie, I hope you like it! My husband wasn’t home when I made it, so I have to make another now that he’s back.

      My sister and I were discussing the pie crust recipe the other day. It was our mother’s, and the only one either of us ever make. Sometimes it seems like I haven’t added enough flour, and sometimes it seems like I added too much. I find myself thinking that I measured wrong or something. My sister says she finds the same, and thinks maybe it’s the weather or something? Whether it turns out thick or thin, I pat it out, and it seems to bake the same as ever.

  5. I don't think I've ever heard of Tomato Pie but it certainly sounds delicious. How could it not be with all that onion and cheese?

  6. That looks so so so delicious!!!

    1. Oh my goodness, it REALLY is. I made it for the family a few days ago, and Jared was really disappointed the next day when someone else finished it off the next day before he got a chance at it. :)

  7. That sounds amazing, Kathleen - I must give it a try SOON!

    1. Let me know if you do, Caroline.


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