This is an incredibly easy recipe and tastes amazing. I made it the other night for dinner and loved it, but then heated it up again the next day and it tasted even BETTER! I love it when that happens. My husband felt that this was more of a side dish than a main course, but he went along with my meal for the evening and managed to have seconds and thirds! I think he was very satisified by the end of supper. There are plenty of variations for recipes of tomato pie on the internet, but feel free to use what you have around the house to make the recipe work for you.
- 1 store bought pie crust (I used the pillsbury crust in the box)
- 2-3 ripe tomatoes (I used the Vine tomatoes and needed almost 4)
- 1/2 white onion sliced thinly
- 3/4 cup mayonnaise
- 1 teaspoon hot sauce (or more if you like)
- 2 cups grated cheese (cheddar or mozzerella work great)
- 1/4 cup fresh basil julienned ( I didn’t have fresh, so I had to use dried and it still turned out great. But fresh is always better.)
- salt and pepper
Lay tomato slices on paper towels for about 30 minutes to an hour to help remove excess water. Pat dry.
Mold pie shell into pie dish. Bake at 375 degrees for 10 minutes. Remove and let cool.
Mix together mayonnaise, 2 cups cheese, hot sauce and salt and pepper to taste.
Start layering in the pie shell: Onions, tomatoes, basil and 1/2 cheese mixture. Repeat layers one more time. You should end with the remaining cheese sauce on top. Sprinkle a little extra cheese over the top.
Bake at 375 degrees about 30 minutes or until cheese bubbles.
Let it cool a few minutes and ENJOY!
And don’t forget, if there is any left over….it tastes great the next day!
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