Old Fashioned Tomato Pie
Garden-fresh tomatoes, fragrant basil, and a creamy, cheesy topping make each slice of this Old Fashioned Tomato Pie a joy to eat!
Servings: 8
Ingredients
- 1 pie crust homemade or store-bought
- 4-6 summer tomatoes depending on size, about 2 pounds
- ¾ teaspoon kosher salt
- 12 fresh basil leaves rolled and sliced thin
- ½ cup fresh green onions sliced thin
- 1 cup freshly shredded mozzarella
- 1 cup freshly shredded sharp cheddar cheese
- 1 cup mayonnaise
- 3 cloves garlic minced
- 1 teaspoon freshly ground black pepper
- 1-3 teaspoons hot sauce Cholula or Tabasco work well, optional
Instructions
- Preheat oven to 375°F. Place the pie crust in a deep pie plate and prick with a fork. Pre-bake the crust for about 10 minutes, until it is very lightly browned. Allow the crust to cool completely before filling.
- While the crust is cooling, slice tomatoes about ¼-inch thick and lightly sprinkle with salt. Lay the tomatoes on paper towels and blot once with additional paper towels before layering in the cooled pie shell.
- Alternate layers of tomatoes with a sprinkling of green onions and basil. Stir together the mozzarella, cheddar, cheese, mayonnaise, garlic, pepper, and hot sauce, if desired. Top the tomatoes with the cheese mixture.
- Place the pie in the 375°F oven and after it is in the oven, reduce the temperature to 350°F. Bake for 30 minutes until the cheese has melted and begins to brown. If the crust starts to get too dark, use a pie crust cover or wrap the edge of the pan in foil.
- Remove from the oven and cool at least 20 minutes before slicing. For clean slices, allow the pie to cool to room temperature before slicing.
Nutrition
Calories: 400kcal | Carbohydrates: 14g | Protein: 9g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 679mg | Potassium: 201mg | Fiber: 1g | Sugar: 2g | Vitamin A: 799IU | Vitamin C: 9mg | Calcium: 186mg | Iron: 1mg