Equipment

<\/div><\/h3>

• Rolling Pin<\/div><\/li>
• Pie plate<\/div><\/li>
• colander<\/div><\/li><\/ul><\/div>\n

  Ingredients

  <\/div>  <\/h3>

  • 1<\/span> Refrigerated roll out Pie crust<\/span><\/li>
  • 1\/2<\/span> cup<\/span> Caramelized Onions<\/span> See Note below<\/span><\/li>
  • 2<\/span> tbsp<\/span> Butter<\/span><\/li>
  • 3<\/span> cups<\/span> Chopped Tomatoes<\/span> See Note below<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> Kosher salt<\/span><\/li>
  • 1\/4<\/span> cup<\/span> Chopped Basil<\/span><\/li>
  • 1<\/span> cup<\/span> Grated Gruyere Cheese<\/span><\/li>
  • 1<\/span> cup<\/span> Grated Parmesan Cheese<\/span><\/li>
  • 1\/2<\/span> cup<\/span> Mayo<\/span><\/li>
  • 1<\/span> tsp<\/span> Hot sauce<\/span> To taste!<\/span><\/li>
  • Freshly Ground Black Pepper<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions

    <\/div> <\/h3>

    • Slice onions and saute in butter over low heat until caramelized. 15 minutes.<\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li>
    • Once drained, squeeze excess water out of the tomatoes using a clean towel or paper towels.<\/span><\/div><\/li>
    • Make the topping by combining the grated cheeses, mayo and pepper.<\/span>

      <\/div>Chop the basil.<\/span><\/div><\/li>
    • Assemble the pie by layering the caramelized onions, tomatoes, basil and then the topping mixture, making sure to spread it evenly over the pie. <\/span><\/div><\/li>
    • Bake approx 35 minutes or until top is golden and bubbling. If needed, cover the edges of the crust with foil to prevent burning.<\/span>

      <\/div>Cool 15 minutes before slicing. Top with additional grated Parmesan and basil if desired.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n

      Notes

      <\/div><\/h3>

      NOTES: I always make several onions when I’m making caramelized onions. They keep well and are great on burgers and pizzas! <\/span><\/span>

      <\/div>\nI 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.<\/span><\/span><\/div><\/div>\n\n

      <\/div>\n

      <\/div>

      <\/div><\/div>\n

      Keyword <\/span>Heirloom Tomatoes, Pies, Southern tomato pie, Tomato Pie<\/span><\/div><\/div>\n

      <\/div>\n<\/div><\/div>\n\n\n

      Enjoy!<\/p>\n\n\n\n

      <\/figure>\n\n\n\n

      <\/p>\n\n\n\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      Using your crop of delicious summer tomatoes to create this Southern tomato pie<\/p>\n","protected":false},"author":2,"featured_media":1594,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[141,143,142,140],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/frommyfarmtable.com\/wp-content\/uploads\/2020\/06\/IMG_1503-2-scaled.jpg?fit=2560%2C1507&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/frommyfarmtable.com\/wp-json\/wp\/v2\/posts\/1588"}],"collection":[{"href":"https:\/\/frommyfarmtable.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/frommyfarmtable.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/frommyfarmtable.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/frommyfarmtable.com\/wp-json\/wp\/v2\/comments?post=1588"}],"version-history":[{"count":8,"href":"https:\/\/frommyfarmtable.com\/wp-json\/wp\/v2\/posts\/1588\/revisions"}],"predecessor-version":[{"id":1631,"href":"https:\/\/frommyfarmtable.com\/wp-json\/wp\/v2\/posts\/1588\/revisions\/1631"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/frommyfarmtable.com\/wp-json\/wp\/v2\/media\/1594"}],"wp:attachment":[{"href":"https:\/\/frommyfarmtable.com\/wp-json\/wp\/v2\/media?parent=1588"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/frommyfarmtable.com\/wp-json\/wp\/v2\/categories?post=1588"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/frommyfarmtable.com\/wp-json\/wp\/v2\/tags?post=1588"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}