Tomato pie Tomato Pie

Tomato Pie

Blog Sept. 21st

Tomato pie

Seems like I never do one thing at a time…must be the Gemini personality. So here’s the recipe for 2 tomato pies. One pie serves 8 as an appetizer, or use it instead of salad.


8 large, ripe tomatoes
1 huge sweet onion
black pepper
1 cup of mayonnaise
¾ 4o 1 cup of grated /and or shredded Parmigiano
¾ to 1 cup of mozzarella
fresh basil
fresh or dried oregano
a little drink of olive oil

The difficult better way:

1. Wash and slice 8 ripe tomatoes. I combine garden and chunky Romas, put them in a sieve, sprinkle with a little salt. Put a weight on top. I usually place clear plastic wrap on top of the tomatoes, then place a kettle filled to the brim with water. Leave over night

2. Slice a huge onion any old which way and put on paper towels and cover for the night. No, you do not have to refrigerate either tomatoes or the onions, and you won’t die from botulism, I promise. (Tomatoes contain ascorbic acid and Vitamin C. They are natural antioxidants and contain lycopene, which is absorbed by the body faster if the tomatoes are cooked. If you don’t believe me, Google it!)

The easy, non-caring if you screw up way: skip step #1. What will happen is your tomatoes may release their own water and the pie will then be a gooky glop…your choice.

3. In the morning, bake two deep dish pie crusts

4. When cool, line the bottom of the pie crusts with onion and arrange the sliced tomatoes over these. Shake over some coarse ground pepper. I use a lot, and to tell the truth, sometimes add a dash of hot ground pepper…because my husband likes things spicy…he married me, didn’t he?

5. Heat the over to 350 degrees and bake for 20-25 minutes. In the mountains, give it another 5 minutes.

6. Garnish with lots of fresh basil, small whole leaves and sliced large ones, and fresh oregano, if you have it. I use dried oregano and if you use it also, you won’t fail the course. Ipso facto guaranteed.