There is nothing better than a ripe tomato, but what about mixing it with cheese, basil and a fresh pie crust? Using tomatoes and basil from the garden, I made my first pie crust and tomato pie, and the results were delicious.
1 deep dish pie crust
6 large ripe tomatoes
1 cup shredded mozzarella
1 cup shredded cheddar (we used white cheddar)
1 cup mayonnaise (no Miracle Whip and think about using a béchamel sauce)
¼ cup chopped green onions
1 cup chopped fresh basil
We used this recipe to make our pie crusts and what a difference. Homemade is always the best way.
Preheat your oven to 350 degrees.
You will want to peel your tomatoes. To do this, boil water, have a large bowl containing ice water waiting. Score the tomatoes at the bottom to help with the peeling. Drop the tomatoes in the boiling water, and watch. As soon as the tomatoes begin to peel naturally, immediately pull them out of the water and place into ice water bath. Allow the tomatoes to sit in ice water for 5 minutes.
Peel your tomatoes, slice, and drain. Remove as much excess water as you can, perhaps using paper towels. Salt tomatoes and allow to drain further.
Combine mayo and cheese.
Layer tomatoes in pie crust, topping with a smidge of salt, basil and onions between each layer. We were able to get three layers. Top with cheese and mayo mixture.
Bake for 35-40 minutes. Allow 10 minutes before slicing.