Wednesday, August 21, 2013

My Tomato Pie

Our tomato vines are finally producing ripe fruit.  This has not been our best year for tomato production. Now in the middle of August, they are ripening faster than we can eat them. What to do with all those tomatoes? I've been seeing recipes for tomato pie in magazines and on the Internet so I decided to make one. There are literally hundreds of recipes out there. Some peeled and seeded the tomatoes. Some precooked the crust. Some had onion and some didn't. The variations went on and on.
Hot out of the oven, ready to serve!
After reading ten to twelve recipes I decided to put together my on version of tomato pie.
I invited my mother for dinner and we agreed this recipe is a keeper!
What you will need:
9 inch pie crust
Balsamic vinegar
Fresh basil
Panko bread crumbs

Preheat oven to 350 degrees.
Precook pie crust with pie weights.
While the pie crust precooks, thin slice the tomatoes (5-6 depending on size).
Place tomatoes on a couple of paper towels on a baking sheet and salt.
Allow the tomatoes to drain while the pie crust precooks.
Blot the top of the tomatoes prior to placing in the pie crust.

Slice about 10-12 very thin slices of onion with a mandolin.
Be careful not to add too much onion.
I cut the basil with kitchen shears.

Mix about 3/4 cup mayonnaise with about 1 cup cheese.
(I mixed mozzarella, Parmesan and cheddar with good results.)

Layer the tomatoes with the onion, fresh basil, mayo/cheese mixture ending with a layer of tomatoes. Drizzle with balsamic vinegar and sprinkle with salt/pepper to taste.
Top with a sprinkling of Panko bread crumbs.

Ready for a 350 degree oven for 30-35 minutes.
This simple rustic dish is delicious as a light lunch or dinner with fresh fruit.

No comments:

Post a Comment