We’ve eaten this 3 times this week.
There’s nothing like a fresh garden tomato.
There’s nothing like a fresh tomato pie loaded with cheese.
I am sure there are many versions of this recipe out there, but this is mine.
Simple, cheap, & delish.
1 deep dish frozen pie shell
4-6 peeled & sliced tomatoes *depending on size*
3/4 cup of mayo
2 cups Parmesan/Reggiano cheese *some use swiss, Gruyère, or Mozzarella, whatever you prefer*
about 15 basil leaves
salt & pepper to taste
a dash of oregano
Peel & slice your tomatoes. I let them sit on layered paper towels to drain for at least an hour. *Some may even like to de-seed the tomatoes, I don’t.*
Mix your mayo, cheese, oregano, salt & pepper in a bowl.
Place a layer of tomatoes in pie shell.
Spread half of the cheese mixture over your tomatoes.
Then layer in half of your basil.
…Repeat…
the layers.
Bake at 350* for 30-35 minutes.
And lock yourself in a room, so no one will disturb all the merry flavors going in your mouth.
I highly recommend washing it down with some sweet tea.
Before you know it, half the pie will be gone & you’ll still want the rest!
I made this recipe countless times over the summer and each time I perfect it to my liking just a little more. Last night I confirmed, it’s coming right into the fall with me, it’s comfort food any time of year! I use around 1/2 C Hellman’s mayo with olive oil (others just don’t have the smooth taste), 1.5 C freshly grated parmesan reggiano, and 1/2 C shredded mozzarella. I also like shredding the basil and pre-baking the pie crust. Peeling the tomatoes is worth every amount of effort! Thank you for sharing what has become my absolute favorite dish to prepare and serve to friends and family!
Hi there. Food on Friday: Tomatoes is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers