Tomato Pie


















Today I'm sharing my recipe for tomato pie that I like.  It really is delicious.  Who doesn't like tomatoes? Oh alright, my grandpa was allergic to them, they made him break out in a rash. I love them. So Chuck just walked through here and said he really isn't a fan of tomato pie. Who knew? More for me yeah!

My daddy called my husband of Italian-American heritage a mater masher translated means tomato masher. He was funny like that and in WWII that's the nicknames they gave the Italians. They also were given nicknames. Daddy was called piccolo meaning small to them. He was small in stature but in fighting strength he was a giant. A friend Mr. Wheeler said that name stuck with him throughout the rest of the war too.

Enough talk now for the recipe. It's pretty good too (even if I say so myself)!

 Ingredients
3 or 4 Tomatoes regular, heirloom, or Roma the choice is yours
Deep Dish Pie Crust
1 cup grated Mozarella Cheese
1 cup grated Cheddar Cheese
1 cup Dukes Mayonnaise
1 medium chopped sweet onion or 1/2 cup chopped scallions
Fresh Basil 10 - 12 leaves cut up
Salt & black pepper to taste

The following are optional but I like so I add:
1 teaspoon chopped Fresh Dill (optional) I happen to love it so I put it in lots of things
3/4 Tablespoon chopped Chives (optional) I like them also

*Note I used half yellow heirloom tomato, half Cherokee heirloom tomato, and two smaller better boys I grew on my bushes. I was out of scallions so I used a medium sweet onion. You can tell I used more onion but then again I love it!

Directions
Bake pie shell in a 425-degree oven until lightly browned 8 to 10 minutes
Set aside and cool

Preheat oven to 350 degrees  or Convection Oven 325 degrees

Meanwhile, Prepare the Tomatoes
Slice your tomatoes into 1/4 inch slices.  Place into a colander or a flat baking sheet on a layer of paper toweling. 
Salt the tomatoes with about a teaspoon of salt, this will remove some of the water from them. Let them sit 10 to 20 minutes. After which you need to wipe-blot them with paper towels to take away the moisture and some of the salt. Do this gently and replace paper toweling when needed to remove as much moisture as possible.



Prepare Onion-Herb Mixture:
Chop onion, Basil, Dill, Chives, and mix together in a small bowl. 
Add a pinch of salt and about 2 grinds of fresh black pepper mixing in.

Mix the cheeses and mayonnaise together
Layering:
  1. Add half the onion-herb mixture to pie crust spreading evenly
  2. Add half of the tomato slices next placing evenly around 
  3. Add the rest of the onion-herb mixture to the top of the first tomato layer
  4. Add the rest of the tomato slices placing them evenly around
  5. Top with the cheese mayo mixture spreading it evenly around the top of the pie
  6. Place your pie on a baking sheet
  7. Bake 30 to 40 minutes or until browned to your liking and set. I cooked mine in a convection oven for 35 minutes it browned beautifully.
Serve hot, warm, or cold. It is easier to cut if you cool it down some but eat while warm if possible it to me it tastes better that way.


Oh my gosh, that looks good, and wish I had some right now. I made this pie in July but am just now getting it posted. Find you some tomatoes and make some pie, I intend to make more.



Not long ago I shared my friend Larry's Tomato Pie Recipe. He was a schoolmate of mine and everyone talks of his delicious cooking  I was pleased to see that we make almost the same pie and they are delicious.  You can see his recipe here

Enjoy!



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