It never fails that I post an image of a tomato pie on my Instagram, I'll get a handful of messages of "What the what is that?!?!" followed by a request for the recipe. I figured that a T.F.M. post with the recipe was due since many backyard gardens are pumping out the fresh tomatoes right about now.
This tomato pie recipe is from my wife's handwritten cookbook so not sure where she pulled the recipe from. It's easy to make a couple of these and they are a summertime crowd favorite.
TOMATO PIE INGREDIENTS & RECIPE
2 Pie Crusts - You can get fancy and make your own though premade works just fine.
5-6 Heirloom Tomatoes - Thin Sliced (Read the pro tips below)
4-5 Sweet Onions - Halved and Thin Sliced
Fresh Basil - Chopped. You can't have too much basil in my opinion.
A Couple Pinches of Sugar
Black Pepper to Taste
3 Cups of Cheddar Cheese
Mayonnaise - Several Large Spoonfuls
Pre-heat your oven to 350 degrees.
In a medium sized mixing bowl, hand mix the slices of onion with the chopped basil. Sprinkle in a pinch or two of sugar and black pepper. Mix again.
Take your pie crusts and begin with a layer of tomatoes in each followed by a layer of the onion and basil mix. Repeat the layering process in both pie crusts until the layers of tomatoes and onions/basil mix reach or slightly exceed the top of the pie crust.
In your now empty bowl where your onions and basil mix was, take approximately three cups of shredded cheddar cheese and add a several large spoonfuls of mayonnaise. Mix with a spoon and add enough mayo that you end with a dough-like consistency. Use this cheese and mayonnaise mix to form a thin layer over the top of both pies. I usually place large spoonfuls on top and with fingers and a spoon spread it out until everything is evenly covered.
Place the tomato pies in the oven and bake at 350 degrees for approximately 45 minutes. Keep an eye on them as the pies are done when the cheese mix is slightly browned. These examples below are maybe a little bit too done but still tasted great. Pull the tomato pies from the oven and let them rest for thirty minutes, if you can stand it.
Enjoy. You made two pies since the first one will be devoured and you'll be glad for the leftovers.
PRO TIPS: Tomatoes hold a lot of water and if you know that you're making tomato pies later in the day, lay out your thin tomato slices on paper towels and lightly salt. Cover with another layer of paper towels and let sit through the day at room temperature. This soaks up an incredible amount of moisture from the tomato slices and your pies will turn out much better.
Also, the cheddar cheese and mayo mix can get really messy. If you don't have a box of powder-free latex gloves around in the kitchen, get some now. Gloves make this process so much cleaner, easier and they are also really handy for when cutting onions, hot peppers or anytime you're handling meat.
This tomato pie recipe is from my wife's handwritten cookbook so not sure where she pulled the recipe from. It's easy to make a couple of these and they are a summertime crowd favorite.
TOMATO PIE INGREDIENTS & RECIPE
2 Pie Crusts - You can get fancy and make your own though premade works just fine.
5-6 Heirloom Tomatoes - Thin Sliced (Read the pro tips below)
4-5 Sweet Onions - Halved and Thin Sliced
Fresh Basil - Chopped. You can't have too much basil in my opinion.
A Couple Pinches of Sugar
Black Pepper to Taste
3 Cups of Cheddar Cheese
Mayonnaise - Several Large Spoonfuls
Pre-heat your oven to 350 degrees.
In a medium sized mixing bowl, hand mix the slices of onion with the chopped basil. Sprinkle in a pinch or two of sugar and black pepper. Mix again.
Take your pie crusts and begin with a layer of tomatoes in each followed by a layer of the onion and basil mix. Repeat the layering process in both pie crusts until the layers of tomatoes and onions/basil mix reach or slightly exceed the top of the pie crust.
In your now empty bowl where your onions and basil mix was, take approximately three cups of shredded cheddar cheese and add a several large spoonfuls of mayonnaise. Mix with a spoon and add enough mayo that you end with a dough-like consistency. Use this cheese and mayonnaise mix to form a thin layer over the top of both pies. I usually place large spoonfuls on top and with fingers and a spoon spread it out until everything is evenly covered.
Place the tomato pies in the oven and bake at 350 degrees for approximately 45 minutes. Keep an eye on them as the pies are done when the cheese mix is slightly browned. These examples below are maybe a little bit too done but still tasted great. Pull the tomato pies from the oven and let them rest for thirty minutes, if you can stand it.
Enjoy. You made two pies since the first one will be devoured and you'll be glad for the leftovers.
PRO TIPS: Tomatoes hold a lot of water and if you know that you're making tomato pies later in the day, lay out your thin tomato slices on paper towels and lightly salt. Cover with another layer of paper towels and let sit through the day at room temperature. This soaks up an incredible amount of moisture from the tomato slices and your pies will turn out much better.
Also, the cheddar cheese and mayo mix can get really messy. If you don't have a box of powder-free latex gloves around in the kitchen, get some now. Gloves make this process so much cleaner, easier and they are also really handy for when cutting onions, hot peppers or anytime you're handling meat.
2 comments:
Thanks for sharing the recipe. I will give it a whirl. Looks yummy!
Where is the recipe for the mule ? I see the fixins
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