Main Dishes

My Mom’s Tomato Pie Recipe

When someone asks me what I remember most about my Mom, it is two things: her hugs were

always the best, and her cooking skills were outstanding. She could make a dish out of just about anything in the pantry and refrigerator. She always had to make big meals as I have five siblings, and we grew up loving food.

My Dad always had a vegetable garden, and I learned to enjoy all types of vegetable dishes. She had to get creative with veggie recipes because my Dad always planted enough to feed the

neighborhood. One of my favorite dishes is my Mom’s tomato pie. She would serve it as a side dish, but this recipe can be enjoyed as a main dish for lunch or dinner. I hope everyone makes and

enjoys this pie as much as I do.

Crustless Tomato Pie:

4 tomatoes sliced 1-2 tsp salt 1 tbsp butter

1/2 c. onion chopped 1 clove garlic minced 1/2 tsp black pepper

2 tbsp fresh oregano, chopped 6-7 basil leaves, chopped 2 Eggs beaten

2 c. mozzarella cheese shredded, plus extra for sprinkling over top

Step 1: Lay the sliced tomatoes on plates and lightly sprinkle them with salt. Let the tomatoes sit for at least 10 to 20 minutes.

Step 2: In a small skillet, melt the butter over medium-high heat. Once melted, add the onion and garlic. Sauté for about 8 minutes until the onions are soft. Place the onion and garlic in a medium-sized bowl.

Step 3: To the bowl, add the cheese, eggs, herbs, and pepper and stir to combine.

Step 4: Drain the water from the tomatoes and soak up the excess moisture by gently blotting the tomatoes with a paper towel.

Step 5: In a single layer, arrange the tomato slices on a greased pie pan. Sprinkle with about 1/4 cup of the cheese mixture on top. Do this for all the remaining ingredients. Sprinkle the last layer of the tomato slices with mozzarella cheese.

Step 6: Place inside the preheated oven and bake for about 30 to 40 minutes or until the edges are a bit brown.

Enjoy!! Margie Soileau, RMR Director - Colorado