Delicious Tomato Pie

Yes, indeed, you heard that right. It’s Tomato Pie, and it is delicious. I have an abundance of tomatoes, and now I’ve found another use for them. You will be surprised how delicious the basil is in this one, and the bubbly, brown cheese is delicious, too.   I couldn’t resist adding a sprinkling of bacon bits to mine. It’s delicious, to say the least, and I wasn’t sure I would like the basil, but I sure did! Enjoy! Sherry 

Delicious Tomato Pie

Recipe by Sherry's Mitchell's Farmhouse Journal

Ingredients

  • One 9-inch pie shell, baked. 

  • 1/3 cup chopped yellow or red onion (red are better for you)

  • 3 to 4 cups chopped tomatoes (cut in half horizontally then squeezed to remove excess juice then chop) NOTE: ROMA tomatoes are meaty and less juicy.

  • ½ teaspoon kosher salt

  • ¼ cup sliced basil leaves

  • 2 cups grated cheese (any combination of sharp cheddar, Monterey Jack, Gruyere, or Mozzarella)

  • ½ cup mayonnaise

  • 1 teaspoon Frank’s Hot Sauce or Tabasco

  • A sprinkling of freshly ground pepper 

  • Bacon Bits if desired. 

Directions

  • INSTRUCTIONS
    Bake the pie crust per package instructions,
  • Lightly salt your chopped tomatoes and drain them in a colander to reduce the liquid. 
  • Layer pie shell with chopped onions, then tomatoes.
  • Then sprinkle a little chopped basil over the tomatoes. If desired add a sprinkling of bacon bits, too!
  • Cheese Mixture: In a bowl, mix the grated cheese of your choice, mayonnaise, hot sauce, and pepper. Spread the mixture over the tomatoes. Add a little milk to make it more spreadable, if need be. 
  • Bake at 350 degrees until the cheese is brown and bubbly. Anywhere from 25-45 minutes.  

Notes

  • I would recommend using the Roma Tomatoes as they are less juicy. And I loved that I sprinkled bacon bits on top of the tomatoes! I wasn’t sure about the basil, but it made it delicious.
  1. Hi Dotty, I’m so glad you read Seasons Magazine and enjoy my stuff.

  2. Enjoy your recipes in Seasons magazine. Great publication, I look forward to each edition.

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