hubs tomato pie

Hubs tomato pie

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

Ingredients:
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

Preparation:

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.

Embellishments:

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?

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