There are few things that are more indicative of the heart of summer than home grown tomatoes. Even you you’re not a tomato lover, there is something about the smell of the plants and the joy of harvesting your own crop, that is utterly satisfying and also exclusive to summer.
I first had tomato pie many many years ago. It was so memorable that I actually have craved it. Its super simple to make, and it is truly a southern staple during the tomato season.
This is an excellent lunch, dinner, or would even be great with friends as an accompaniment to a nice glass of wine.
Tastes Like Summer Tomato Pie
An exceptionally easy and delicious way to enjoy your bountiful harvest of summertime tomatoes.
Equipment
- Rolling Pin
- Pie plate
- colander
Ingredients
- 1 Refrigerated roll out Pie crust
- 1/2 cup Caramelized Onions See Note below
- 2 tbsp Butter
- 3 cups Chopped Tomatoes See Note below
- 1/2 tsp Kosher salt
- 1/4 cup Chopped Basil
- 1 cup Grated Gruyere Cheese
- 1 cup Grated Parmesan Cheese
- 1/2 cup Mayo
- 1 tsp Hot sauce To taste!
- Freshly Ground Black Pepper
Instructions
- Slice onions and saute in butter over low heat until caramelized. 15 minutes.
- Heat oven to 350 degrees. Using rolling pin, carefully roll out the refrigerated pie crust so it is slightly larger than your pie plate. Transfer to pie plate and crimp the edges. With the tines of a fork poke holes in the bottom of the crust so steam can escape. Use either pie weights or dried beans to weigh down the crust and bake for 8-10 minutes until golden brown.
- Meanwhile, prep the tomatoes. Cut 3-4 large tomatoes in half and squeeze out extra seeds and liquid. Chop into a 1/2 inch pieces and place in a colander. Sprinkle with the salt and allow to sit and drain while crust is baking or about 15 minutes.
- Once drained, squeeze excess water out of the tomatoes using a clean towel or paper towels.
- Make the topping by combining the grated cheeses, mayo and pepper.Chop the basil.
- Assemble the pie by layering the caramelized onions, tomatoes, basil and then the topping mixture, making sure to spread it evenly over the pie.
- Bake approx 35 minutes or until top is golden and bubbling. If needed, cover the edges of the crust with foil to prevent burning.Cool 15 minutes before slicing. Top with additional grated Parmesan and basil if desired.
Notes
NOTES: I always make several onions when I’m making caramelized onions. They keep well and are great on burgers and pizzas!
I suggest heirloom tomatoes if possible, or the vine ripened type versus the large “hot house” type. Approx 3-4 larger tomatoes, or 1 lb of vine ripened tomatoes.
Enjoy!
