Are you looking for ways to use up those fresh tomatoes from your garden or local farm stand? Here is a delicious tomato recipe I got from a friend. She found this recipe in Hannaford’s Fresh Magazine (July-August 2011). You can find the original recipe here.
I was skeptical at first because I had never heard of tomato pie before, but I figured I would give it a try to use up some of my tomatoes. It was REALLY, REALLY good!! Everyone else who tried it enjoyed it as well! ( I could not get my kids to try it, but I’m sure they would have loved it, too.) I invite you to give it a try. I don’t think you will be disappointed!
One pie crust
2 medium tomatoes (in season)
½ cup mayonnaise
1 container (5.3oz) plain Greek yogurt
1/4 cup dices sweet onion (Vidalia)
1 cup shredded sharp cheddar cheese
Fresh basil (or 1/2 teaspoon dried – I used dried because I didn’t have any fresh)
1/8 teaspoon pepper
- Blanch tomatoes in boiling water (for about 2-3 minutes, until the skin starts to break open.)
- Let cool for a few minutes, then peel. The skin should easily peel off.
- Slice into approximately ¼” slices.
- Layer on paper towels to remove some of the moisture. Set aside.
- Preheat oven to 400°
- Prick holes in bottom of pie crust and bake at 400 for 12-14 minutes or until it starts to brown.
- Reduce heat to 375.
- Sprinkle half of the cheese on bottom of crust. Sprinkle onion over cheese. Layer tomatoes over onions and cheese.
- In a bowl, combine mayo, yogurt, the remaining cheese, basil, and pepper.
- Spread mixture over tomatoes and cook 45-50 minutes.
- Let cool for 20 minutes before you cut it!