Tomato Pie

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  Tomato pie.  Come on.  Don’t say yuck yet.  I know it sounds weird, but trust me.  This tastes anything but weird.  Think pizza flavor with a flaky, buttery pie crust.  That’s quite a tasty thought as is this tomato pie.  I couldn’t resist making it when I saw the layers of tomato and thick, cheesy top.  Roma tomatoes are more meaty and less juicy tomatoes so they are the perfect kind to use.  I made my own crust (recipe here), but a store bought crust would work just as well.  I changed up the recipe (found here) a bit by using a different cheese blend, seasoning the cheese and caramelizing the onions.  Next time I think I’ll cook the tomatoes a bit to soften them before I put them in the pie.
   Tomato Pie

9 inch pie crust, pre-baked

6 Roma tomatoes, peeled and sliced

1 small onion cut in half and thinly sliced

1 Tbs. unsalted butter

1 Tbs. olive oil

1 tsp. freeze dried basil

1/2 tsp. freeze dried oregano

3/4 cup mayonnaise

1 cup plus 2 Tbs. shredded cheddar cheese

1 cup plus 2 Tbs. shredded mozzarella cheese

1/4 cup plus 2 Tbs. shredded Dubliner cheese (or parmesan)

1 tsp. Italian seasoning

1 tsp. salt, divided

1 tsp. pepper, divided

Preheat oven to 350 degrees.  Place tomato slices in a single layer in a colander and place in the sink. Sprinkle with salt.  Allow to drain at least 10 minutes.  While the tomatoes are draining, place the butter and olive oil in a small pan.  Heat on medium heat until hot.  Add the onions and saute for 5 minutes or so. Reduce heat to medium low and cook, stirring occasionally until golden brown and caramelized.  Set aside.  Remove tomato slices from colander and place on paper towels on the counter.  Blot with a paper towel to remove excess juice and salt.  Sprinkle the 2 Tbs. of each kind of cheese into the prepared pie crust.  Layer the tomatoes evenly on top of the cheese.  Sprinkle with 1/2 tsp. salt and 1/2 tsp. pepper. Then sprinkle with the basil and oregano.  Sprinkle with the caramelized onions.  Combine the mayonnaise, the remaining cheese, 1/2 tsp. salt, 1/2 tsp. pepper and Italian seasoning in a small bowl.  Mix well.   Make small mounds of the cheese mixture all over the top of the pie.  Using a spatula, smooth the cheese evenly over the top.  Bake at 350 degrees for 30-40 minutes or until the cheese is lightly browned, hot and bubbly.  Enjoy!

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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