Thursday, May 26, 2011

Mama's Fresh Tomato Pie

Mom just started making tomato pie this year.  The first time was during a "girl's day" that we like to plan a few times a year.  We ate this with a green salad and crusty French bread.  I didn't know exactly how I'd like it since I'd never had anything quite like it-- but I loved it!!  It's something we've both wanted to try for years after watching Paula Deen make it.   I was excited when Mom surprised me by serving it for lunch that day!

Mmm, garden inspired tomato pie is a base of a buttery, crisp pie crust with a filling that combines fresh tomato slices, lots of bubbling cheeses and a bright bunch of fresh basil leaves--it's a Southern dish, yet Italian tasting at the same time.  (Now that's a great marriage of foods, to me!)  Mom adds her delicious twist to it by adding lots of Parmesan cheese to the top, along with extra slices of tomato and black olives. It not only looks beautiful, but the aroma of this dish is seriously irresistible when you take it out of the oven!

This is not a "healthy meal," due to some of the ingredients, but the key is moderation!  This meal is very much a treat for all of us with a nice side salad.  It is meatless, but it's hearty enough to be the main course.  For another option, you could make this a delicious side dish with some grilled chicken!  It could also be a new option for brunch, especially made into individual mini pies.  How cute would that be?
 Now that tomatoes are starting to get really good, this pie would be a perfect new summer recipe to make after coming home from the farmer's market!  I only put my favorite recipes on here, and this is one of them!!  Rustic tomato pie is a warm weather comfort food that I really hope you guys will try out sometime. :)   Thanks, Mom!

Mama's Rustic Tomato Pie

4 tomatoes, sliced

10 fresh basil leaves

1/2 onion, finely diced

1-9 in. Pre-baked deep dish pie crust

1 c. shredded Colby-jack cheese

1 c. shredded mozzarella

1 c. mayonnaise  (Yes, trust me on this one!)

1/4 c. grated parmesan cheese

salt & pepper


tomato slices

black olives

Preheat oven to 350 degrees.  Place the sliced tomatoes in a colander in the sink in 1 layer.  Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil and onion in a pie shell.  Season with salt and pepper.

Combine the grated cheese and mayonnaise.  Spread cheese mixture on top of the tomatoes.

Add the extra tomato slices and scatter the black olives.  Sprinkle Parmesan cheese evenly over the top and bake for 30 minutes until lightly golden brown and bubbly.

Allow to cool for at least 20 minutes.  Cut into slices and serve warm.

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