Tuesday, June 30, 2009

Tomato Pie - Red, Ripe and Ready for July

Tomato Pie baked to golden brown perfection

It's July and the fresh tomatoes are turning red on the vine almost everywhere. Now is the time to get out all those great tomato recipes that demand the freshest, juiciest tomato flavor found only from real tomatoes, grown on real vines, planted in real dirt, under the real sun. You know, the tomato recipes that you really only make during July, August and September.

This tomato pie recipe comes to me from my friend Sally. I love it for dinner with a salad - the warm pie and the crisp, bright salad flavors satisfy without being too much for hot summer days.

You just can't go wrong with anything that marries the juicy, ripe tomatoes and a flaky pie crust. Occasionally, I blend different cheeses or toss in whatever herbs are plentiful in my garden.

Crispy pie crust, juicy ripe tomatoes, creamy mayo and cheese, sweet onions and savory herbs -- perfect, just perfect! I love summer!

1 deep dish pie shell (9-in.)
4 - 5 medium tomatoes, sliced
1 cup thinly sliced onion
1 cup mayonnaise
1 cup shredded cheddar cheese
1 egg
1/2 cup fresh basil, chopped (or 1 tsp. dry basil)
salt and pepper to taste

Prebake pie shell for 7 minutes at 350 degrees; let cool. Mix mayonnaise, cheese, egg, basil, salt and pepper. Place alternating layers of sliced tomatoes and sliced onions into the cooled pie shell. Spread mayonnaise mixture over the top and spread to the edges to seal. Bake 45 minutes at 350 degrees or until golden brown on top. Cool before slicing. Refrigerate leftovers. Good the next day!


Kalyn Denny said...

Yes, this does sound great! Unfortunately I'm a long ways from having a red tomatoes here.

BMK said...

I'm making a very similar recipe for dinner tonight. It just ran in our local paper. I think I like your idea of the cheddar cheese better than the mozzarella suggested. Yours looks wonderful.