Tomatoes are starting to ripen in the garden and this tomato pie recipe is one of the best ways to use them up (at least in my opinion). It makes for the perfect summer lunch, or serve it for dinner with a big salad.
- 1 pie crust
- 7 ripe tomatoes, sliced
- 1 yellow onion
- 3/4 cup mayonnaise
- 1/3 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- ground black pepper to taste
- 1 tsp dry oregano
Start by baking your pie crust for about 10 minutes in a preheated 350 F. oven until it is golden brown. You may want to cover the edges with a little aluminum foil to keep them from burning.
While the crust bakes up, wash and slice your tomatoes. Peel and slice your onion.
When the crust comes out of the oven, layer the sliced onion in the bottom of the crust. Next, arrange the tomato slices over it. Sprinkle salt, pepper and oregano over the tomatoes.
In a small bowl, combine the mayonnaise with the two cheeses. Spoon this mixture over the tomatoes and spread it out with the back of your spoon. If you like, you can sprinkle a little more oregano over the top.
Bake the tomato pie for 20 minutes at 350F. It will be golden brown and delicious.
This sounds really good and what a great way to use up some of the extra tomatoes. I think this would be really great with grilled chicken breast. Thanks for a great recipe.