Tomato Pie Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 9-inch pie shell, homemade or store bought
1/2 yellow or red onion, chopped
3 - 4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
1/4 cup sliced basil (about 8 leaves)*
2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
3/4 cup mayonnaise
1 tsp (or more to taste) of Frank's Hot Sauce (or Tabasco)
salt and freshly ground black pepper
* to slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end, slice the "cigar" crosswise in this slices.
|
|
Directions: |
Directions:Preheat oven to 350º. Place pie shell in oven and cook for 8 - 10 minutes or longer until lightly golden. If you are starting with a frozen crust, you'll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.
Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.
Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.
In a medium bowl, mix together the grated cheese, mayonnaise, Frank's Hot Sauce, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.
Place in over and bake until browned and bubbly, anywhere from 25 - 45 minutes.
Simply Recipes © |
|
Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:65 minutes |
Personal
Notes: |
Personal
Notes: I found this recipe online at Simply Recipes and decided to make it. We all loved it and decided it was a pizza pie with pie crust rather than a dough crust. Make sure the tomatoes are as dry as you can make them, because it does make a difference. This is very rich and I only make it once or twice a year. I've tweaked it to fit a smaller pie pan so we don't have leftovers. It is OK as leftovers, but the pie crust gets soggy and isn't as good.
|
|
This recipe for Tomato Pie is from