Have you ever had Tomato Pie?
I made one for you. You should try it.
Look at these tomatoes! Don’t you just want to shove them in your mouth?
If you want to you can take the time to slice them up and throw on some salt before you do. You will need to anyway if you want to make a tomato pie.
I love Tomato Pie. It is one my favorite parts of summer.
Did I tell you that there is cheese? And mayonaise? Two of my favorite food groups! Yes, cheese and mayo are food groups!
Don’t be afraid of the mayonaise — even if you don’t like it. It has a completely different flavor and texture when you cook it. And it is mixed with cheese!
It makes it all creamy and delicious. Creamy cheese sauce. Like gravy for tomatoes.
It has basil too! I grew that myself.
Isn’t that pie crust hideous? It is a frozen one that came in a tin pan. The package said “Deep Dish.” I beg to differ.
I removed said hideous pie crust and put it in my own pie pan. It obviously didn’t go well. I would recommend making your own or buying one of the kind you can unroll. I just happened to have this one in the freezer.
Don’t ya just love Vidalia Onions?
When it is all melted and brown. And bubbly. And delicious! Tomato Pie!
1 prepared pie crust
2-4 ripe tomatoes, depending on size
1/2 Vidalia Onion, thinly sliced
6-7 basil leaves, chopped or torn
3 garlic cloves
1 1/4 cup of mayonaise
2 cups of shredded Italian cheese blend
Preheat oven to 350 F.
Slice the tomatoes, salt both sides and let sit in a colander for 1-2 hours. Combine cheese and mayonaise in a mixing bowl. Using a garlic press add the garlic and combine. If you don’t have a garlic press, just chop the garlic. Stir in the basil. Lay the pie crust in a deep dish pie pan. Layer half the tomatoes, then half the onions, then the other half of the tomatoes and the rest of the onions. Spread the cheese mixture over the top.
Bake for 30-35 minutes until the cheese melted and brown.
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