Posted by: marthabernie | June 23, 2015

TOMATO PIE – Paula Deen vs. an Internet Recipe – GLUTEN FREE

I saw Paula Deen and a guest cook make tomato pie on her show a couple of years ago.  It was on her regular cooking show, and it seemed interesting.  Tomato Pie is an old Southern favorite, and it started with a pie crust, baked and cooled, and then spread with a thin layer of Dijon mustard.  They then put in a layer of tomatoes which had been blanched and peeled and thinly sliced.  On top of the tomatoes went cheese and salt and pepper.  Then another layer of tomatoes, more cheese and salt and pepper.  The whole thing was topped with a mixture of mayonnaise, Parmesan cheese and salt and pepper before baking until golden.  When I tried this (I had gotten field ripened tomatoes the day before), it was good, but just a little too rich for my taste (surprise! surprise!).  Tomatoes are such a unique flavor, it seemed like the mayonnaise and cheese was covering up the taste.  I went online to find another tomato pie recipe and found a comment about Paula Deen that said, “Her recipe has way too much cheese and pastry.  This is my recipe.  I’ve won two contests using this recipe.  It can be put in a pastry shell but we like it better without it.”  The recipe below is gluten free.


7 ripe tomatoes, sliced

1 yellow onion, sliced

1/4 cup mayonnaise

1/3 cup shredded mozzarella cheese

1/3 grated Parmesan cheese

ground black pepper to taste

2 teaspoons fresh basil, chopped

2 teaspoons fresh oregano, chopped

Preheat oven to 350 degrees F.  Slice onion and place in bottom of pie plate.  Slice tomatoes and arrange over onions.  Pepper to taste.  Sprinkle with half the basil and oregano.  Repeat with second layer of tomatoes.

In a medium bowl combine cheeses and mayonnaise.  Spread this mixture over the tomatoes and bake at 350 degrees F for 20 to 25 minutes until golden brown.


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