Tomato Pie: A great way to get rid of all those tomatoes

I’ve gotten so many requests for this recipe that I’m offering it here.

My sister makes the low-cal version with low-fat cheese and mayo. This pie also makes great leftovers. And it’s a quick dish to take to a potluck. (Make two–they’ll love it!) 

You can use any kind of tomatoes. I like Romas because they aren’t as watery. I’ll bet orange and yellow tomatoes would be fabulous, too.

 The Publicity Hound’s Tomato Pie

1 regular or deep-dish piecrust in tin (In frozen food section)
6 or 7 tomatoes, sliced, with skins on or off (Iprefer skin removed)
1/2 cup fresh basil
oregano
salt and pepper
onion powder
dill
1 cup mayo
1 cup sharp cheddar cheese, shredded

Let pie crust defrost for about 15 minutes. Prick bottom of crust with a fork. Bake in oven for 10 minutes at 400 degrees.

Remove from oven. Place one layer of tomatoes on bottom of crust. Sprinkle with onion powder, oregano, and salt and pepper. Cover with a layer of fresh basil.

Repeat until you’ve used all the tomatoes, and make sure tomatoes (not basil) are on the top. I usually end up with 3 layers in a deep-dish pie crust, or 2 to 3 layers in a regular crust.

Mix the mayo and shredded cheese in a bowl and spread on top of the pie, like icing. Sprinkle dill on top.

Bake in 350-degree oven for 30 minutes. Remove and let cool for about 20-30 minutes before eating so it isn’t runny.

(While you’re waiting for it to cool, click on the Topics arrow on the right side of this blog, choose a topic of interrest, and see what I’ve written about it.)