Tomato Pie

Chock-full of tomatoes, creamy cheese and fresh basil, this flagrant and flavorful tomato pie is perfect for summer time.

This decadent Tomato Pie came out of my necessity to use up all the fresh tomatoes from my garden. They started coming in quicker than we could eat them this year.  I love anything with tomatoes, so I tinkered around a bit and came up with this recipe.  Let me tell you… it was SO GOOD! It might be my favorite way to eat tomatoes now!  You could add in some additional ingredients like bacon, or even eggplant, but I liked mine simpler.

Tomato Pie

 

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Ingredients

• Whole wheat pie crust
• ½ cup sliced green onions OR ½ white onion, sauteed until soft
• 3 cups fresh tomatoes, diced or sliced
• ⅛ cup fresh basil, chopped
• 1 cup mozzarella cheese, grated
• 1 cup cheddar cheese, grated
• ½ cup mayonnaise
• salt & pepper to taste

Instructions

1. Preheat oven to 350 degrees.
2. While preheating, place tomatoes in a fine mesh strainer and sprinkle with salt.
3. This will season and drain off any excess juice so the pie crust won't be soggy. Let sit 10 minutes.
4. Cover bottom of crust with onions. Layer tomatoes (after they're drained) and then basil.
5. In separate bowl, combine cheeses, mayonnaise and salt & pepper. Then carefully spread over top, as last layer.
6. Bake until brown and creamy, bubbly approximately 20-30 minutes.

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