General Summer 2022 

Fresh Tomato Pie Recipe

By David Wood

It’s Summertime, which around our house, means it’s Tomato Time!

I found this recipe in the Kiosk by Branch Hollow Circle a couple of summers ago, and I took a picture of it with my phone, made it that weekend, and thought it tasted like sunshine in pastry dough.

2 T Butter

1/2 Onion, thinly sliced

2 Cloves Garlic, chopped fine

3 Medium Ripe Tomatoes, peeled and sliced

1 9-inch Baked Pie Shell

1/2 cup Mayonnaise

1/4 cup Grated Parmesan Cheese

2 tsp Dried Basil

Salt and Pepper

Prepare and bake the 9-inch pie shell. Preheat oven to 325 degrees. To peel the tomatoes, cut a slight “X” in their non-stem end and plunge them in a pot of boiling water for 2 or 3 minutes. Remove them with a slotted spoon and place them in a bowl of ice water. When cool, the skins slip right off. Saut√© the onion and garlic in the butter until softened. Arrange the tomato slices in the baked pie shell. Spread the onions and garlic evenly over the top of the tomatoes. In a small bowl, combine the mayonnaise, cheese and basil and mix well. Spread a thin layer of the mayonnaise/cheese mixture over the tomatoes and and onions. Bake at 325 degrees for 30 minutes. Slice and serve warm.

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