Wednesday, August 1, 2007


Tomato Pie Recipe courtesy Paula Deen

4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper

Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

NOTE: I thought I should add some of my own tips to make this successful.
First, slice (peel if you like)the tomatoes early in the day. Push most of the seeds and juice out of the slices with your fingertips. Place in a colander and sprinkle with salt to draw out the juice. Let sit for a couple hours or until you are ready to put this together. You can kind of shake the colander once in awhile to get rid of the juice.

Be sure to bake the pie shell first. I like Marie Callender brand pie shells.

You can adjust the amount of basil and if you don't have fresh, just use the dry basil...just not too much!

This pie is so good and even better the next day....and it's very easy to make.


Amy said...

mmm that sounds like yum and easy, mind if I print it?

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Beverly said...

I'm so glad to see a picture of your tomato pie. I have made this a few times and it never came out right. Thanks for your tips.