Hub’s Tomato Pie
(Not a dessert – this is a side dish)
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Note: This is adapted from a recipe by Elise Bauer of Simply Recipes™
Ingredients:
9” pie shell, pre-baked until barely brown (about 12 minutes @ 350 degrees)
3/4 Cup finely diced white onions
8 Basil leaves, chiffonade to thin strips
3 Cups diced fresh tomatoes (about 4 large ones, apx.)
1 Cup shredded Colby & Jack cheese
1 Cup shredded Parmesan cheese
½ Cup “lite” mayonnaise
Kosher salt
Fresh ground black pepper
Preparation:
Dice, salt, de-seed and strain the tomatoes as much as possible. I recommend using a colander and letting them drain for at least 30 minutes, stirring frequently. This prevents a soggy crust on the bottom of the pie.
Cover the bottom of the pre-browned crust with a thin layer of chopped onions. Over the onions, add the well-drained and salted tomatoes. Finally, spread the fresh basil strips evenly over the top of the tomatoes.
Mix the cheeses, mayonnaise and a little fresh ground pepper in a small mixing bowl until you have a mixture like a firm snowball. Pinch off small portions and spread all over the top of the pie, being careful to maintain the layering – it is important that all the cheese mixture is on the top layer to form the “crust”.
Bake at 350 degrees for 25-45 minutes (ovens vary) aiming for an even, medium-brown color on the top of the pie. Allow to cool for ten minutes or so before slicing and serving. Serves six.
Embellishments:
Adding in some minced or thinly sliced fresh garlic should go well and, of course, how could you go wrong adding some chopped bacon to this?
Hub
