I saw this recipe while watching the Paula Deen show the other week and knew I had to give it a try. My father and grandfather have always had gardens and summertime just isn't the same without fresh tomatoes.
My friends were in town this weekend and we decided to incorporate this dish in to the mix one night. One of the greatest things about the pie is the simplicity of it. Let me say, this pie is some kind of delicious! I never really grasped Paula's expression, "smack your mama," until I tasted this savory goodness.
My rule of thumb when trying new recipes is to follow the recipe the first time for accuracy and then alter it to my specific taste anytime after. Although there was one or two things I would change, like switching the regular mayo for reduced fat and leaving out the green onions because I am not particularly fond of them, the overall pie is pretty perfect. We made one pie for three people and we were left with one slice at the end of dinner. We literally could not get enough. This has become a must try and now a staple in my recipe book.
Happy Eats Guys!
My Adaptation
Tomato Pie Recipe:
- 15 fresh basil leaves chopped
- 4 tomatoes, peeled and sliced
- 1 prebaked deep dish pie shell
- 1 cup grated mozzarella
- 1 cup grated white cheddar
- 1 cup reduced fat mayonnaise
- Salt and pepper
MAKING IT HAPPEN
Preheat oven to 350 degrees F.
I stuck the pie shell in the oven and allowed it to bake until it was light brown. This allowed for the crust to begin to harden and kept the tomatoes from making the bottom of the pie shell too soggy.
Slice the tomatoes and allow time to drain. Paula Deen's recipe suggest putting in a colander and allowing tomatoes to drain for 10 minutes. I found this to not be a sufficient amount of time. I would recommend allowing to drain for longer over a glass bowl so that you can see the juices that have been drained. I would then recommend patting each slice with paper towels in an effort to get all liquid juices out.
Layer the tomato slices and basil in the pie shell. Season each layer with ample amounts of salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned. (Next time I make this I believe I will add a layer of the cheese mixture to each layer rather than just on top. I can't see additional cheese as bad thing!)
Let pie sit for 5 to 10 minutes, slice, and serve! ENJOY!
