As I’m trying to keep up with with tomatoes as the garden keeps cranking them out – I thought I’d try my hand at making a tomato pie vs saucing the tomatoes or eating them fresh. Not that I’m complaining or anything. Just looking for variety.
To start, I pre-baked the pie crust using the leftover dough from dad’s homemade chicken pot pie. I only needed a bottom crust and thats exactly the amount of dough that was leftover. Score!! How’s that for no waste?
I had to seed and dice tomatoes – enough to yield about 3 cups.
Chop up a whole med/large onion
Layer onions on the bottom, followed by the diced tomatoes and sprinkle of freshly chopped basil on top. There was a mayo/cheese topping to be spread a top the tomato/basil layer as well. Off to the oven it went.
And this is what it looks like when its ready. The mayo/cheese topping should be golden brown and bubbly (approx 25-45mins). Let set for before cutting/serving so that the juices have a chance to reabsorb and redistribute.
I will admit that I was quite unsure of how the tomato pie would turn out and if I’d like it, let alone the hubster and dad. The concept was very basic and I took liberties to season with what I had in my cupboards where I thought necessary and I’m glad that I did. I think it made it a tastier version compared to the original recipe. I’ve already received a request to make it again! This is a great way to use up garden fresh tomatoes if you’re ever in a pinch. Pretty quick and easy.
Have you ever tried or made your own version of tomato pie? How did it turn out?