For one last summer hurrah, we present to you your last-ditch effort to use all of the ripe tomatoes from your garden before the chill of winter comes creeping in. Tomato Pie.
Tomato Pie may sound a little strange, but we assure you this will have summer shining through every pore. This recipe is a staple in the south, specifically Tennessee – combining a luscious decadence of cheese with the juicy, fresh bites of tomatoes.
And I will say, the human tendency to combine tomatoes, fresh herbs with cheese and bread, simply is unmatched. Give this combination a try!
The Best Tomato Pie Recipe | Quick & EasyCourse: MainCuisine: ItalianDifficulty: Easy
A flavorful combination of Tomatoes, Cheese, and basil, is sure to delight even the toughest to please.
10 vine-ripe tomatoes, chopped into cubes
1 large yellow onion, diced
1 tsp. freshly picked thyme
2 tbsp. extra-virgin olive oil
1⁄4 tsp. freshly ground black pepper
One bunch of fresh basil leaves
1⁄2 cup cream cheese
1⁄2 cup of shredded mozzarella cheese
1⁄2 cup of shredded Parmesan cheese
2 large Roma or heirloom tomatoes, thinly sliced and blotted dry with paper towels
- Preheat your oven to 375°
- We’re going to keep it simple with the pie crust – Enter Pillsbury Doughboy. Cook that bad boy up and let it cool.
- Now to the tomatoes: Dice half of the tomatoes and put them in a bowl with a dash of salt and a dash of sugar. Set aside.
- Take the other half of the diced tomatoes and put them on a sheet pan with the thyme, salt, and olive oil to roast for 30-35 minutes or until a little bit browned.
- Caramelize your onions by sautéing them over medium heat and stirring constantly.
- Mix the diced tomatoes, roasted tomatoes, and caramelized onion together and place it in the already cooked pie crust.
- Mix your cheeses all together.
- Top the tomato and pie crust with the cheese mixture, as well as freshly cut heirloom tomatoes, and roast in the oven for an additional 30 minutes.
- Bon appetit!