You may not have a great reaction to this combination; tomato and pie. Ben didn’t either when I told him what we were having for dinner. When all was said and done though, he had three helpings last night and we finished off the rest of this today for lunch.
This recipe is from Simply Recipes. Here is the link. Her picture is so much prettier than what came out of my oven, but it still tasted great. I will admit to being a little impatient when it comes to eating these days, so maybe if I had let it cool a bit longer I would have had better luck in removing whole pieces instead of chunks of pie.
I get really hungry and excited about eating, and I just cannot wait to eat sometimes! I’m pregnant, so I’m using that as my excuse. Only 6 more weeks to use that one.
While Ben was slightly disappointed that there was no meat in our meal, he put on a happy face and eat it anyway. If you wanted to add meat, I think some crumbled cooked bacon on top of the sautéed onions would be nice.
I will make this simple meal again and I would definitely think about serving it at a ladies lunch or brunch as a whole pie or in little tart shells.
The fresh basil with the tomatoes is a lovely match as always. I used 2 cups of chopped red tomatoes and 1 cup of chopped yellow tomatoes from the rest of my tomato plant’s crop. I used a combination of mozzarella and swiss cheese with good results, but some nice sharp cheddar in there would also be tasty. The Tabasco gives a nice spicy punch, but you could leave it out if you are not a fan of that kick. Enjoy!
Courtesy of Simply Recipes
- 1 9-inch pie shell
- 1 yellow onion, chopped and sautéed in olive oil or butter
- 3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
- 1/2 cup sliced basil
- 2 cups grated cheese (any combination you choose)
- 3/4 cup mayonnaise (light or regular)
- 1 teaspoon (or more to taste) of Frank’s Hot Sauce (or Tabasco)
- Salt and freshly ground black pepper
- Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you’ll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.
- Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.
- Sprinkle the bottom of the pre-cooked pie shell with onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.
- In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.
- Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.