I posted a recipe for tomato pie many weeks ago. Here is another one that I got from Southern Lady Magazine. I don’t like diced onions so I sliced mine very thinly instead.
HATTIE MAE’s TOMATO PIE
4 ripe but firm large tomatoes, sliced 1/4 inch thick
salt
1` – 9 inch piecrust, chilled
1/2 cup finely diced (or thinly sliced) onions
1/2 cup finely chopped fresh herbs, such as tarragon, oregano, parsley and basil, divided
pepper
1 cup mayonnaise
1 cup grated Cheddar cheese
Preheat the oven to 350 degrees F. Place the tomatoes on a baking sheet and season with salt. Allow to sit for a few minutes until some of their water is drawn out. Pat dry with a paper towel. Place 1/2 of the tomatoes in the piecrust. Top with the onions and 2 tablespoons of herbs, and season with salt and pepper. Layer the remaining tomatoes, and season with salt and pepper. Combine the mayonnaise, cheese, and remaining herbs in a small bowl. Spread this mixture on top of the pie. Bake for 25 minutes until golden brown.
ENJOY!
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