Tomato Pie

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Introduction: Tomato Pie

Using roasted tomatoes: a savory pie, southern style.

Step 1: Pre-bake Pie Crust

You can make your own pie crust, but since this is a low-effort endeavor I recommend just pulling one out of the freezer.

Bake the pie crust at 350F until lightly browned, about 10 minutes. Remove and allow to cool.

Step 2: Layer Ingredients

Now you're ready to layer the ingredients in your tomato pie.

First a layer of roasted tomatoes, then a layer of sliced onions, and finally a handful of coarsely-chopped fresh basil leaves. Repeat these layers a second time, or as necessary to fill your pie crust.

You can use fresh-sliced tomatoes, but the roasted tomatoes deliver a better flavor. Next tie I'll pre-cook the onions as well, since they'd be exceedingly tasty if carmelized. This is a simple enough recipe that you can easily modify it to your taste.

Step 3: Topping

3/4c mayonnaise (Duke's if live in the Carolinas and can get it)
1c shredded sharp cheddar cheese
salt and pepper to taste

Combine topping ingredients, and spread over the top of the pie. Sprinkle the top with freshly-ground pepper and a decorative pinch of paprika if you like. Bake at 350 for about 30 minutes, then allow it to cool before slicing and serving. Sorry no finished picture, but it got eaten a bit too quickly.

My taste runs to less cheesy stuff, so next time I'll probably scale down to 1/2c mayo and 2/3c cheddar. Your mileage may vary; it certainly melts into a nice tasty goo as it mingles with the veggie layers.

This is modified a bit from Puttin' on the Grits, an old cookbook from the Junior League of Columbia, South Carolina. If you're good maybe I'll tell you about shrimp grits.



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Do I need to let the tomatoes cool before making the pie?

You may notice that the veggies are not all squishy with the short cooking time - which I happen to LOVE! It also is great to microwave the left overs. The crust does stay crusty!!!


Hooo Bruddah. Good Grinds!

Oh, that looks delicious! Thanks for posting your photo. ;)

OOooooo! Hawaiian Kine ladat!

that might be nice with some boiled shrimp mixed in too. Looks wonderful, what a nice new take on tomatoes.

Right now I have my version of this baking - I absolutely LOVE it. For those who are not offended, chopped precooked bacon can be mixed in to the cheese/mayo mix. I haven't tried it w/ the sun-dried tomatoes, but I shall do that in the near future. I find that the juice isn't too much of an issue if you start w/ a thick layer of onions next to the prebaked crust. Thank you for posting this - and if you don't mind, I will take a photo of the one I have baking right now and post it here!

My friend's mother used to make tomato pies for our grad association, and they were the best pies I'd ever tasted until this recipe came along. Roasting the tomatoes DOES make all the difference. I am vegan (wasn't in grad school), and I modified the recipe by using homemade soy mayo and Galaxy Nutritionals' Rice Cheese, mozzarella flavored. While mixing the cheese and mayo looks gross at first, it ensures an even spread and results in a beautiful topping.

That looks pretty tasty