Wednesday, September 11, 2013

Donna's Savory Tomato Pie

Several years ago one of my co-workers gave me a recipe for a Tomato pie.

I had never heard of such a thing and doubted I would ever make it because, to be honest, it didn't sound very appetizing at all.

I filed it away and tried to forget about it but my co-worker kept asking if I had made the pie.

I really didn't want to.

But I finally did.

Since then, I have made it several more times.  Maybe 100 times.

GET OUT. Craaaaazy.

Yes, it is true. LOVE this pie.

I have made several pies for gifts too.

The tomato pie is now one of my favs.

Summer is coming to a close but the tomato beauties still fill the tables at the farmer's market.  If you are in the South, you still have time to make one before there is nothing left but those red things in the grocery store that are "called" tomatoes but are really something else.

Prebake a frozen deep-dish pie crust or make your own.  I always use the frozen because I am not so good with crusts.

Slice up some "meaty" tomatoes, take out the seeds and allow the juice to drain on paper towels.

Or you can slap the tomato slices against the sink or a cutting board to remove the juice like I do. The drier they are the better your pie will be.

Mix up the mayo, cheese, onions, spices and garlic.  Just throw it all in the bowl at once.

I love green onions. And garlic. My tomato pies have plenty of each.

Fill up your pie crust with the tomatoes.

I use as many as the pie crust will hold.

Don't hold back. Just do it.

Spoon dollops of the filling mixture on top of the tomatoes.

It can be a bit difficult to smooth easily unless you do the dollops.  Carefully spread the dollops together and tuck it into the sides.

The mixture is somewhat thick.

I really like using fresh herbs from the garden.  If I don't have any, dried is "almost" as good.

I think the ratio is 3 to 1 - fresh to dried.

Donna's Savory & Sassy Tomato Pie

1 9" deep-dish pie shell
3-4 meaty tomatoes, sliced, seeded and well drained.
4-5 green onions, finely chopped
3-4 garlic cloves, minced.  Use more or less depending on how much you love garlic.
1 tablespoon each, dried basil, oregano and parsley
3/4 C Parmesan cheese.  I normally use pecorino cheese.
1 C or less of full fat mayo.
I normally start with 3/4 C mayo.  If your tomatoes are on the dry side, use 1 cup but I find that 3/4 cup is good for me.
If your tomatoes are still too wet and you use too much mayo, it may cause your pie to be a little runny when you slice it.

Prebake pie crust at 425 degrees for about 6 minutes.  Don't forget to punch some holes in the pie crust so it doesn't get out of control in the oven.  They can do that, you know.

Arrange seeded and dried tomatoes in pie shell.  Fill it up.  The more the better.

Combine all the other ingredients and plop dollops on top of the tomatoes.

Carefully spread topping with a spatula.

Bake at 350 degrees for 20-30 minutes until lightly browned on top.

Allow to rest on the stove top 15 minutes before slicing - if you can wait that long.

NOTE:  The original recipe listed on 1 teaspoon each of dried basil, oregano and parsley.  I like my food to stand up and talk to me so I always seem to use more spices and garlic.

Serves 6.  Or in my case, serves 2.

You can't eat just one slice.

The hubster and I both know that if there is a tomato pie in the fridge, it is fair game.  We can't seem to save any for the other once we start eating it.

"If you want some, get it, otherwise it will get gone."

And it does.

I hope you enjoy this recipe as much as I have.

Let me know how you like it!


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