My Mom has an abundance of vine-ripe juicy bright red tomatoes right now from her garden. So guess what I made?
A big ‘ole juicy homemade tomato pie, that’s what I made. Now, my Dad thinks that only fruits and chocolate belong in pies, but I beg to differ. Sometimes I wonder if he really is from the South…
I learned from my friend that you can put just about anything in pies—well, she can anyway! Mindy’s Friendly Market Kitchen offers all kinds of pies…tomato pies, squash and zucchini pies, shrimp and grits pies…her list of creations goes on and on!
I started with chopping tomatoes about an inch in size. You can also slice them in round slices if you choose. It’s important to place the tomatoes in a colander with a little salt to drain, unless you want your pie extra-extra juicy. You can tell from my cutting board that these tomatoes were super juicy, so I drained them in a colander with salt AND blotted them with a paper towel. The pie was still somewhat juicy, so I’m glad I did or it would have probably been soupy.
I used a ready-made Pillsbury refrigerated pie crust. Make sure you bake it about ten minutes before placing the ingredients inside the pie shell…I had a “blonde moment” and almost forgot this step!
You’re also going to need fresh basil, mayonnaise, cheddar, Parmesan and mozzarella cheeses, dried dill weed, green onions, salt and pepper.
Layer the green onions, tomatoes and basil in the pie crust (that has been baked for about ten minutes), then spread the cheesy mayonnaise mixture on top. Bake for approximately thirty minutes and you’ve got yourself a sassy southern tomato pie!
- (1) 9 inch refrigerated pie crust
- 1/3 cup sliced green onion
- 4 cups chopped tomatoes
- 1 teaspoon salt
- 1/4 cup chopped fresh basil
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/2 tablespoon dried dill weed
- Salt & pepper, to taste
- Preheat oven to 350 degrees F.
- Place tomatoes in colander in sink and sprinkle with salt. Allow to drain for approximately 15 minutes. Blot with paper towels to remove excess moisture.
- Allow pie refrigerated pie crust to reach room temperature while tomatoes are draining. Form pie shell in pie dish and bake for 10 minutes.
- Layer green onions, tomatoes & basil in pie shell.
- In a medium bowl, combine mayonnaise, dill weed and cheeses by stirring well. Add salt & pepper (to taste) if desired.
- Spread mayonnaise mixture over top of pie.
- Return to oven and bake for approximately 30 minutes, or until lightly browned.