Autumn,
Corn-Free,
Dairy-free,
Diabetic friendly,
from scratch,
slow food,
Summer,
tomatoes
Something A Little Different: Tomato Pie
12:31 PMWhen I finished with the Marinara sauce, I still had about 3 quarts of tomatoes left. What to do? We already tried crostata, but what about pie??
So, we took the crust recipe used in the crostata, and filled it with tomato pie ingredients this time around. It was pretty darn amazing! Savory, salty and sweet it's perfect for brunch or an afternoon snack
- 1 9-inch pie shell (we used the crostata crust recipe)
- 1/2 sweet onion, chopped
- 3 medium tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
- a palmful of basil (dried)
- 2 cups shredded Daiya "Pepperjack" cheese (Or Daiya cheddar would work too)
- 3/4 cup mayonnaise *see note*
- Salt and freshly ground black pepper
Preheat your oven to 350°F. Pre-bake the pie shell in the oven for 12 to 15 minutes or until lightly
browned.
Lightly salt the chopped tomatoes and set them in a colander over a bowl to drain while you are pre-baking the crust. Squeeze as much moisture as you can out of the chopped tomatoes. A potato ricer works fantastically for this task, but paper towels or a kitchen towel would work in a pinch.
Sprinkle a layer of chopped onion over the bottom of your pre-baked pie crust shell. Spread the drained chopped tomatoes over the onions. Sprinkle the basil over the tomatoes.
In a medium bowl, mix together the grated cheese, mayonnaise (and breadcrumbs!) with a sprinkling of salt and freshly ground black pepper. The mixture should form into a ball. Spread the cheese mixture over the tomatoes.
Place in the oven and bake for 25-45 minutes, or until the cheese topping becomes brown and bubbly.
Lightly salt the chopped tomatoes and set them in a colander over a bowl to drain while you are pre-baking the crust. Squeeze as much moisture as you can out of the chopped tomatoes. A potato ricer works fantastically for this task, but paper towels or a kitchen towel would work in a pinch.
Sprinkle a layer of chopped onion over the bottom of your pre-baked pie crust shell. Spread the drained chopped tomatoes over the onions. Sprinkle the basil over the tomatoes.
In a medium bowl, mix together the grated cheese, mayonnaise (and breadcrumbs!) with a sprinkling of salt and freshly ground black pepper. The mixture should form into a ball. Spread the cheese mixture over the tomatoes.
Let set 20 minutes and enjoy it warm, or pop it in the refridgerator and let it cool off. It's delicious either way and even better the next day!
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