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!
Tomato Pie
  • 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 of 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
  • Slice 4-5 tomatoes with skin on and place on paper towels to drain – about an hour or longer if you have time.
  • Set oven at 425 degrees.  Roll out pie dough and place in pie or tart pan.  Prick pie shell to prevent rising.
  • Bake for 8 minutes (lightly golden) and remove.  Turn down oven to 400.  Cool pie shell for about 20 min.
  • Sprinkle grated/sliced mozzarella cheese and grated Parmesan cheese on bottom of pie shell.
  • Layer the tomatoes, in a circular pattern overlapping each other.
  • Sprinkle on fresh basil, ( I roll mine up and slice into thin strings) chopped vidalia, lots of fresh cracked pepper and salt.
  • Mix 1/2 cup of homemade mayo with grated cheddar cheese.  Spread on top of the pie.
  • 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.
  • Take out of oven and rest at least 20 minutes.
Want to print this recipe?  Just click….Print Me!
  • 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
  • Combine the egg, the yolk, garlic, lemon juice, and mustard in a blender or food processor (or use a stick blender). Blend together.
  • 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.Print Tomato Pie Recipe