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Friday, August 3, 2012

Tomato Pie

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Over two years ago, I received two emails about tomato pie. One was from a friend from church and the other was from my mom, who received it from a friend of hers. Much as I liked the idea of tomato pie, we were kind of obsessed with the Caprese Tart with Basil-Garlic crust and I kept making that again and again.
When a co-worker recently shared some of her home-grown yellow tomatoes with me, I recalled tomato pie and dug into my email archives. Though both versions were similar, one contained mayonnaise and since Ryan isn't a huge fan, I opted for the one without. In light of the shortcuts I've been taking lately, I opted for a store-bought crust. The rest of the pie came together in a few minutes.
This could not have been a bigger hit. My siblings eyed it warily when they spotted it on the dining room table, but after one bite they were sold....so much so that my brother and sister reached for seconds of it before I'd finished my first piece! This was a side to our bourbon marinated pork tenderloin and the five of us had no problem finishing off the entire thing. It's definitely something I'll make again--it showcased perfectly ripe tomatoes. We could not get over how fresh it tasted, or how pretty it looked. Feel free to use whatever color tomatoes you have--a blend of red and yellow would be beautiful!

One Year Ago: Grilled Spiced Chicken with Citrus-Carribean Mango Sauce
Two Years Ago: Grilled Pizza

Tomato Pie
from Terry H.

-1 baked deep dish pie shell
-1 cup shredded mozzarella cheese
-3 large or 4 medium garden-ripened tomatoes
-2-3 tbsp butter, melted
-salt and pepper, to taste
-basil, to taste
-freshly grated Parmesan cheese

1. Sprinkle mozzarella over baked pie shell. Slice tomatoes and place on a rack to drain. Dab with a paper towel to soak up juice.
2. Place drained tomatoes in the pie shell over the cheese. Season with salt, pepper, and basil. Drizzle with melted butter and top with Parmesan.
3. Bake at 375F for 25-30 minutes. Allow to stand for 5 minutes before cutting.