This recipe for tomato pie will have you licking the pan. This is the perfect summer side - goes great with a steak or on its own. Even if tomatoes aren't your thing, try this and tell me if you haven't been convinced otherwise!
This is a recipe from my recipe guru!!!
- 9" pie crust
- 1.5 cups shredded mozzarella cheese
- several handfuls of cherry/grape tomatoes or 4 medium tomatoes
- 1 cup loosely packed fresh basil
- 1 clove garlic
- 3/4 cup mayonnaise
- 1/2 cup shredded parmesan cheese
- 1/2 teaspoon Old Bay
While the pie crust is baking, prep your tomatoes. These are from our sweet neighbor's garden! Aren't they gorgeous???
Slice those 'maters up.
This part is just a little time consuming, but do not skip it or you'll have a mushy tomato pie! Seed the tomatoes - I do this with my fingers, then place them on a paper towel to drain, like this:
Now, go out to your garden and see your pitiful basil. My basil is not doing very well, so I basically had to use the entire plant! Last year, my basil was in a pot and it was happy and healthy. I actually had so much that I had to pick it and freeze the leaves as the colder weather rolled in. This year, I put in an actual herb garden but I think my soil needs some help...
Rinse off your basil and run a knife through it. I added a little green onion for some extra flavor since I only got about 3/4 of a cup of basil. Toss the basil (and green onion, if you add this) with the garlic. Set aside.
Now that your pie crust is finished baking, pull it out of the oven. Sprinkle the crust with 1/2 a cup of mozzarella. Arrange your drained tomato slices on top of the cheese. Next, sprinkle your basil/green onion/garlic mixture on top of the tomatoes. Looking good already!
Mix the remaining mozzarella, mayonnaise, parmesan and Old Bay in a bowl. It will look like this:
Spread this mixture over the pie - try to seal the edges as much as you can.
Bake this deliciousness for 25-30 minutes at 375 degrees. The top should be golden and bubbly.