Prep 20 mins
Cook 50 mins
Saw this on Cooking with Paula Deen, this is so good!
- 4 tomatoes, peeled and sliced
- 10 fresh basil leaves, chopped
- 1⁄2 cup chopped green onion
- 1 prebaked 9-inch deep dish pie crust
- 1 cup grated mozzarella cheese
- 1 cup grated cheddar cheese
- 1 cup mayonnaise
- salt and pepper
- Preheat oven to 350 degrees.
- Blind bake the pie crust, so it is not soggy.
- Place the tomatoes in a colander in the sink in 1 layer.
- Sprinkle with salt and allow to drain for 10 minutes or longer, if you don't the pie will fall apart.
- 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 until lightly browned.
- To serve: cut into slices and serve warm.
This is an excellent summer pie and I've made it for years. Here's how I drain my tomato slices for the recipe. I place my tomato slices on several layers of paper towels on my baking cooling racks that I have placed in my large sheet pans. I salt the tomato slices and then place several layers of paper towels on top and then I place one baking sheet on top of the other with another pan on top to apply just enough pressure to drain the tomatoes without squashing them. It works great and my pies are never watery. I also add bacon bits to the recipe and only use 1/2 a cup of mayo. As others have mentioned, green tomatoes work well in the recipe, too.
VERY, VERY GOOD....but I wanted to share about the problem of the tomatoes releasing too many juices. I skinned the tomatoes, sliced them about 1/4 think or a bit more. Laid them on a cooking sheet lined with foil....LIGHTLY salt them and pop them into a 375 degree oven until just dry. This does two things....it concentrates the tomato flavor and gets them "summer sweet" an dries them out a bit so they dont sog the crust. PERFECTION. Layer as normal and bake. **Thanks for the post about the Djon mustard, I put a thin (very thin) layer on the crust then a layer of green onions and basil then layered with more onion and basil.....spinkled with pepper and topped with 3/4 cup mayo - but all the cheese. My hubby who was putting his nose up in the air saying "tomatoe pie? GROSS" - LOVED IT.
I, too worried I'd have soup instead of a pie. So I kept my expectations low as to how this would set up, and it wasn't that bad. It sliced and served easily -- the slice did fall apart on the plate, but the consistency itself was not too watery. This dish was DELICIOUS! To make it healthier I will likely use lowfat cheese and a BIT less cheese the next time I prepare it. I didn't make this for appearance, and the taste definitely overrides any presentation problems.