Saturday Andy and I finished up the planting this year's garden. We now have a total of 24 tomato plants including cherry, Roma, Better Boy and Bradley Heirloom. The first thing I’m going to fix when the Roma's start to ripen is a tomato pie.
Oh yeah. I know what you’re thinking. A tomato pie? This is beyond delicious! I prefer to use Roma tomatoes as they are so much more meatier. If you go this route, you’ll need a few more tomatoes because of the difference in size.
Vidalia onions are my preference when it comes to onions, but if you can’t get them or they are out of season, be sure you use a sweet onion.
- 4 tomatoes peeled and sliced*
- 1 Vidalia onion sliced thin with rings broken apart
- 1-9" pre-baked deep dish pie pan
- Salt & pepper to taste
- 2 cups grated mozzarella
- 1 cup Hellman’s mayonnaise (Do not use Miracle Whip!)
*Once you slice your tomatoes, sprinkle with salt and allow to stand for around 30 minutes. Drain off the excess water from the tomatoes. This will prevent your pie from being too soupy.
Preheat oven to 350 degrees. Layer tomatoes and onions in the pie shell, adding a little salt and pepper to taste. In a bowl, mix cheese and mayo. Spread on top of tomatoes. Bake for 30 minutes or until lightly browned.