Ripe Tomato Pie - perfect at the peak of summer's tomato season.

When Deanna Whitehair shared this recipe she remember when her daughter-in-law Patti first served it to her for lunch.  Now, it’s a favorite and she said, “Every time I serve it, someone asks for the recipe.”                                                             WE DEFINITELY AGREE AND GIVE THIS RECIPE A THUMBS UP! It is a savory pastry full of summer goodness and lots of cheese, too.

This recipe was previously published in the January 28, 2014 edition of Abilene’s Reflector Chronicle. It was included in the monthly cooking column I used to write about local cooks: Home-Cooking—Dickinson County Style “Capturing the Present and Remembering the Past”©. Deanna’s article was titled, “Still Cooking Mostly From Scratch”.

In the past I’ve even added cooked bacon and called it a Tomato-Bacon Pie. A perfect recipe for the peak of summer's tomato season. 

Ripe Tomato Pie   Makes one 8 or 9-inch pie

1 baked pie shell (click on links to traditional rolled or no-roll recipes )

9 to 10 large tomatoes (scald & peel, then slice, about 1/4” thick)

½ cup chopped onions

10 basil leaves or about 1/2 to 1 teaspoon dried basil

1 cup real mayonnaise

1 cup shredded Cheddar cheese

1 cup shredded mozzarella cheese

1. Layer tomatoes slices, onions and basil in pie shell.  (I used a comb of ripe red & yellow tomatoes and also chopped up the basil.)
   
2. Mix mayonnaise and 2 cheeses. Spread over tomatoes, covering completely.
   
3. Bake for 30 minutes in a 350° oven. Allow to cool; it will set up as it cools. I serve it either at room temperature or chilled.
   

If you like tomato pie, we also have a recipe for Tomato & Basil Tart on our blog.

Recipe without photos . . .

Ripe Tomato Pie   Makes one 8 or 9-inch pie

1 baked pie shell  (click on links to traditional rolled or no-roll recipes)

9 to 10 large tomatoes (scald & peel, then slice, about 1/4” thick)

½ cup chopped onions

10 basil leaves or about 1/2 to 1 teaspoon dried basil

1 cup real mayonnaise

1 cup shredded Cheddar cheese

1 cup shredded mozzarella cheese

1. Layer tomatoes slices, onions and basil in pie shell. (I used a comb of ripe red & yellow tomatoes and also chopped up the basil.)
2. Mix mayonnaise and 2 cheeses. Spread over tomatoes, covering completely.
3. Bake for 30 minutes in a 350° oven. Allow to cool; it will set up as it cools. I serve it either at room temperature or chilled.