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Tomato Pie

John Wilson

Ingredients

  • 2 Pie Shells

  • 6 large Beefsteak Tomatoes or good heirloom Tomatoes

  • 1C Mayonnaise

  • 1 C grated Parmesan Cheese

  • ½ C grated Cheddar

  • ½ C Onion

  • Lemon Pepper

  • Fresh Basil

Instructions

  1. Pre-bake Pie Shells in 425 degree oven for about 8-10 minutes

  2. Pre-heat oven to 375 degrees

  3. Slice Tomatoes into thick slices and lay out on paper towels and salt well and let sit for 10-15 minutes to draw some of the liquid out. Then pat them dry.

  4. Layer them overlapping in the pie shells. Two good layers at least.

  5. Saute the Onions and then mix with Mayonnaise and Cheeses.

  6. Spread on top of the Tomatoes and dust well with Lemon Pepper

  7. Cook for 15-20 minutes in a 375 degree oven.

  8. Remove and let sit for 10 minutes to firm up a bit.

  9. Top with chopped fresh Basil leaves.

  10. Cut into wedges and serve. Leftovers are rare.

You can experiment with different cheeses. Gruyere and Gouda would probably be pretty good. I also think that sautéing some Mushrooms with the Onions would work well.

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