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Our garden has been overrun with tomatoes. We have heirloom, plum and beefsteak tomatoes. Every year I end up making a batch of roasted tomato soup, pico de gallo, and bruschetta.

 

I wanted to make a tomato pie. I never had one before, but wanted something that could be served more like a meal instead of as an accompaniment.

 

I came across Amy’s Southern Tomato Pie recipe over at House of Nash Eats and I made it today and OMG! It was so so good. Amy’s gorgeous pictures are what made me choose her recipe over the others I saw.

 

 

It came together very easily and would have been easier if I bought premade pie crust. Instead I chose to use Amy’s homemade pie crust recipe, which came out crisp, buttery, and flaky. (I didn’t have shortening so I just used butter).

 

It truly is the perfect pie crust. I think I’ll have to make a dessert pie with it now too 😉

 

This tomato pie recipe doesn’t have a lot of ingredients, but it has a ton of fresh flavors.

 

To start line your 9-inch pie pan with the unbaked pie dough. Using a fork, poke holes into the bottom so that it doesn’t puff up. Partially bake the pie crust it in an oven preheated to 375 degrees Fahrenheit for 10 minutes.

 

 

 

 

In the meantime wash and slice your tomatoes into 1/4″ to 1/2″ thick rounds. You can use any type of tomato you want. I used an assortment. Also I strongly advise that you de-seed the tomatoes to get rid of the extra liquid they’ll give off.

 

Afterwards, salt your tomatoes and let them drain even more in a colander.

 

Chop up your fresh basil until you have about 1/4 cup. I only chopped up a handful because it was down pouring out and I didn’t want to go out to the garden to get more.

 

Mince 1 to 2 gloves of garlic depending on your level of love for garlic.

 

Chop up 1/2 cup of green onions (scallions). I had a bunch leftover from my dumpling making session last week.

 

Combine the basil, garlic, and green onions in a small bowl.

 

 

In another small bowl mix together 3/4 cup of mayonnaise, 1 1/2 cups shredded mozzarella cheese, and 1/4 cup of grated parmesan cheese. Season with some black pepper. In Amy’s recipe she uses 1 cup mozzarella and 1 cup sharp cheddar cheese. She says you can play around with different kinds of cheese, which I will do the next time I make the tomato pie.

 

After your pie crust has been prebaked for 10 minutes start assembling. Put a layer of tomatoes in the bottom of the pie crust, top with the green onion mixture, then another layer of tomatoes, and more green onion mixture.

 

 

Next time I might slice the tomatoes thinner so that I can do 3 layers instead of 2, but if it ain’t broke why fix it?

 

Cover the entire top of the tomato pie with the mayonnaise and cheese mixture.

 

 

Bake the tomato pie in the oven for 30 minutes at 350 degrees Fahrenheit.

 

DON’T forget to lower your oven temperature down from before.

 

Check your tomato pie after 20 minutes. At that time I could see a pool of tomato juice forming at the edges of the tomato pie. I carefully poured out the excess juice.

 

Once the tomato pie was golden brown I again poured out the excess tomato juice . I wanted to make sure I didn’t have a soggy bottom tomato pie.

 

If you choose to drain your tomato pie while cooking I suggest being very very careful. The tomato pie is still not set and you could easily lose your whole pie on the floor or kitchen sink and that would be the saddest thing ever…

 

 

The tomato pie was still very hot so I took a small slice to work with me. I so wish I took several slices with me because something tells me there won’t be much of it left by the time I get home.

 

 

TOMATO PIE RECIPE

Adapted from House of Nash Eats

 

INGREDIENTS

 

• 1 unbaked pie crust or homemade pie crust recipe from Home of Nash eats)
• 4-5 tomatoes, sliced into 1/4″ t0 1/2″ thick rounds
• 1 teaspoon salt
• 1/4 cup chopped basil
• 1/2 cup chopped green onion
• 1 minced clove garlic
• 1 1/2 cup grated mozzarella cheese
• 1/4 cup parmesan cheese
• 3/4 cup mayonnaise
• black pepper

 

1. Preheat your oven to 375 degrees Fahrenheit.

2. Place your unbaked pie crust into a 9-inch pie pan. Using a fork, poke holes into the bottom of the pie crust. Partially bake it in the oven for 10 minutes.

3. Slice and deseed your tomatoes and sprinkle 1 teaspoon of salt over them. Place them into a colander to allow excess moisture to drain.

4. In a small bowl combine the chopped green onions, chopped basil, and minced garlic.

5. In another small bowl mix together the cheese, mayonnaise, and some black pepper to taste.