hubs tomato pie

Hubs tomato pie

Note:  This is adapted from a recipe by Elise Bauer of Simply Recipes™

9” pie shell, pre-baked until barely brown (about 12 minutes @ 350 degrees)
3/4 Cup finely diced white onions
8 Basil leaves, chiffonade to thin strips
3 Cups diced fresh tomatoes (about 4 large ones, apx.)
1 Cup shredded Colby & Jack cheese
1 Cup shredded Parmesan cheese
½ Cup “lite” mayonnaise
Kosher salt
Fresh ground black pepper


Dice, salt, de-seed and strain the tomatoes as much as possible.  I recommend using a colander and letting them drain for at least 30 minutes, stirring frequently.  This prevents a soggy crust on the bottom of the pie.

Cover the bottom of the pre-browned crust with a thin layer of chopped onions.  Over the onions, add the well-drained and salted tomatoes.  Finally, spread the fresh basil strips evenly over the top of the tomatoes. 

Mix the cheeses, mayonnaise and a little fresh ground pepper in a small mixing bowl until you have a mixture like a firm snowball.  Pinch off small portions and spread all over the top of the pie, being careful to maintain the layering – it is important that all the cheese mixture is on the top layer to form the “crust”.

Bake at 350 degrees for 25-45 minutes (ovens vary) aiming for an even, medium-brown color on the top of the pie.  Allow to cool for ten minutes or so before slicing and serving.  Serves six.


Adding in some minced or thinly sliced fresh garlic should go well and, of course, how could you go wrong adding some chopped bacon to this?