The first time I posted this recipe was back in September of ’07. Two things have happened since then:
- I figured out that I like this dish even better (if that was possible!) if I peel the tomatoes first, and
- I have gotten much, much better at food photography.
So, here’s the same recipe, a second time around!
I make my own crust (the recipe is here), but store-bought should work fine too. If you have a pastry crust recipe you like though, feel free to use that!
If you’re using a commercial crust, you may want to pre-bake it for a few minutes at 425 degrees Fahrenheit.
If you’re picky like me, you might want to peel and de-seed your tomatoes before you slice them. If not, slice away. Lay your tomatoes on paper towels or cloth to absorb the excess water. No one wants a soggy pie! When your tomatoes are ready, fill your crust with them. Sprinkle with salt and pepper, basil and onion powder. Like I said in the original post, I am very liberal with the basil and salt.
Then, mix 1/2 cup mayonnaise with 2 cups of your choice of shredded cheese (this time I used mozzarella). Spread this over the tomatoes.
If you’re using homemade crust, you can add the top now, making sure to poke vents into it. If you’re using a commercial crust, don’t worry! It’s just fine without a “lid.”
Protect the edges of your crust with a shield. If you don’t have a pre-made one, aluminum foil will work perfectly.
Bake at 400 degrees Fahrenheit for 20 minutes, then remove the foil.
Bake for an additional 10-15 minutes, or until your crust is goldeny delicious.
If you can wait, it’s good to let the pie sit for 10-15 minutes, so everything can congeal inside. I couldn’t wait this time, so the slices in these pictures are a bit oozy. (Mmm….) If you let it sit, it’ll slice into pieces that are actually triangular, rather than triangular-plus-oozage.
I missed some seeds I guess! But a few don’t bother me. Doesn’t it look delightful? Mmmmmm! Tomato Pie!