Tomato Pie
Photo by Tim Webb
- Serves 6-8.
SERVES
Ingredients
- 4 sliced tomatoes
- 1 (9 inch) unbaked pie shell, chilled
- 1 C finely diced onions
- 1/2 C chopped mix fresh herbs (such as tarragon, oregano, basil, parsley)
- Salt and pepper
- 1 C mayonnaise
- 1 C grated cheddar cheese
Directions
Preheat oven to 350 degrees. Place sliced tomatoes on cookie sheet and salt lightly. Allow to sit a few minutes until some of the juices are drawn out. Rinse tomatoes under cold water and pat dry with paper towel—a very critical step in this recipe or the pie will be watery. Place one-third of tomatoes into pie shell. Add one-half of the onions and one-third of the herbs. Season with salt and pepper. Add another layer using one-third of the tomatoes, remaining onions, and one-third of the herbs. Season with salt and pepper. Add remaining tomatoes and season with salt and pepper. Combine remaining herbs with mayonnaise and cheese and spread this mixture on top of pie. Bake 45 minutes or until golden brown. Serves 6-8.
