You say “tomato” and I say…. “Heavenly Tomato Pie!” Our tomatoes have taken over and I wouldn’t have it any other way. There is literally nothing as yummy – to me – as a fresh-from-the-garden tomato. I just love this time of year.
A couple of weeks ago, I pinned a recipe for Tomato Pie. I saw another friend post a good recipe for the same thing on Facebook. I read about making Tomato Cobbler on vacation. I knew that some serious tomato-related recipes awaited us at home. Last night I combined a few and came up with my own version, based on what we had on hand. If you have homegrown tomatoes, or you can steal a few from your neighbor, do it today. This was utterly delicious in every single way.
Heavenly Tomato Pie
1 store-bought pie crust
4 homegrown tomatoes -I used a Better Boy, a Purple Cherokee, a Paul Revere and a Black Russian
2 medium, thinly sliced sweet onions
2 T. olive oil
3/4 cup fresh mozzarella, shredded
3/4 cup freshly grated Parmesan
4 T. panko bread crumbs
1/4 cup mayonnaise
handful of fresh, minced herbs: I used parsley, chives and thyme
kosher salt and fresh ground pepper
Slice tomatoes 1/4 inch thick and place in colander over a plate or in sink. Toss gently with 1 T. salt and let sit, tossing gently every now and then, for 1 hour. (If over a plate, make sure to dump juices often.)
Heat 1 T. olive oil in a skillet over medium heat. Slowly saute onions for 30 minutes, until sweet and caramelized. Cool.
Preheat oven to 375. Combine mozzarella, Parmesan, panko, mayonnaise, all but one tablespoon of fresh, minced herbs, cooled, caramelized onions and a good pinch of salt and pepper. Spread into bottom of pie shell.
Cover cheese mixture with sliced tomatoes and drizzle with remaining tablespoon of olive oil and another pinch of salt and pepper. Bake for 45 minutes.
Remove and let sit for 5 minutes before slicing. Sprinkle with remaining herbs and enjoy!
We ate this with a Caesar salad. Easy-peasy and so much summer flavor! I will absolutely make this again!