Sometimes we all just need a little lovin…
This past weekend my family needed a little TLC along with a couple of other friends.  It had been a long week with the start of school and since we had an extra day attached to the weekend, well, it was the perfect time to cook a couple of summer standbys.  Tomato pie was at the top of the list – fresh tomatoes, creamy cheese with just the right flavors of basil and onion.  I posted this recipe about a year ago but changed just a couple of things by using homemade mayo and a little more onion.  I made one pie for us and a second one with extra love for a friend.  Happiness, with lots of oohs and ahhs were shared.
Happy Labor Day, all…just a little late.
One to keep and one to share!
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Tomato Pie
Prep Time
1 hrs
Cook Time
45 mins
Total Time
1 hrs 45 mins
 

Tomato pie is a great summer staple – fresh tomatoes, creamy cheese with just the right flavors of basil and onion. 

Course: Main Course, Pie
Cuisine: American
Servings: 8
Author: Donya | asouthernsoul.com
Ingredients
  • 4-5 large tomatoes
  • 1 pie shell
  • 1/3 cup mozzarella cheese
  • 1/3 cup Parmesan cheese
  • 4-5 large basil leaves
  • 1/3 cup thinly sliced vidalia onion
  • 1/2 cup homemade mayo (recipe below) or other good quality mayo – not salad dressing
  • 1/2 cup shredded cheddar cheese
Homemade Mayo
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 1/2 teaspoon minced fresh garlic or dry garlic powder
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 3/4 cup extra virgin olive oil
  • salt and pepper to taste
Instructions
  1. Slice 4-5 tomatoes with skin on and place on paper towels to drain – about an hour or longer if you have time.
  2. Set oven at 425 degrees. Roll out pie dough and place in pie or tart pan. Prick pie shell to prevent rising.
  3. Bake for 8 minutes (lightly golden) and remove. Turn down oven to 400. Cool pie shell for about 20 min.
  4. Sprinkle grated/sliced mozzarella cheese and grated Parmesan cheese on bottom of pie shell.
  5. Layer the tomatoes, in a circular pattern overlapping each other.
  6. Sprinkle on fresh basil, ( I roll mine up and slice into thin strings) chopped vidalia, lots of fresh cracked pepper and salt.
  7. Mix 1/2 cup of homemade mayo with grated cheddar cheese. Spread on top of the pie.
  8. Bake at 400 degrees for about 35 minutes. If the edges get brown early, put a pie ring on top or use a homemade one – that’s what I have….made out of tinfoil.
  9. Take out of oven and rest at least 20 minutes.
Homemade Mayo
  1. Combine the egg, the yolk, garlic, lemon juice, and mustard in a blender or food processor (or use a stick blender). Blend together.
  2. Add oil while blending on LOW speed ~ pouring the oil into the blender in a fine stream as the mixture emulsifies and thickens. Make sure you pour the oil in slowly while blending ~ not all at once.