Tomato pie

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

During peak tomato season, delight your loved ones with this delicious Italian-style tomato pie. It's made with fresh, ripe tomatoes layered on a prepared pie crust, topped with chopped basil and green onions, and topped with a mixture of grated mozzarella and cheddar cheese in mayonnaise. Before layering the tomatoes on the pie crust, sprinkle them with salt and let them drain. As the pie bakes, the cheese topping will brown and the filling will warm through, bringing out the rich flavors of sweet tomatoes, onions, and fragrant basil.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tomatoes, peeled and thinly sliced
10 fresh basil leaves, chopped
0.5 cup chopped green onions
1 ready-made pie base (pie) with a diameter of 22 cm.
1 tbsp. grated mozzarella
1 cup grated cheddar
1 cup mayonnaise

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tomatoes, shortcrust pastry, mozzarella cheese, cheddar cheese, basil

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Place the tomatoes in a single layer in a colander and set them in the sink. Sprinkle with salt and let them drain for 10 minutes.

Arrange tomato slices, basil, and green onions on the prepared pie crust. Season with salt and pepper to taste. Mix the grated cheese with mayonnaise. Spread the mixture on top of the tomatoes and bake for 30 minutes until the filling is golden brown.
Slice the pie and serve warm.

Categories:

recipe / Main courses / Casseroles / Vegetables and mushrooms / Eggs and dairy products / Bakery / Savory pies / American cuisine / Paula Deen

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