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Crustless Tomato Pie

It’s summer and tomatoes abound. One of my favorite summer dishes that my friend, Laura makes is tomato pie dinnertomato pie. With some overripe tomatoes on the counter, I really needed to make good use of them, but I had no pie crusts and really didn’t have the time to make one so I decided to give it a whirl to make one without a crust.  It turned out great! We ate the whole pie at dinner and I’m making another one tonight! Give it a try!

Eat well. Be well.

Michele

 

Crustless Tomato Pie
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Ingredients
  1. Tomatoes (2 large ones) or several more smaller ones
  2. 2 tbsp fresh basil, chopped
  3. 1 large candy onion, sliced thin
  4. 1 tbsp olive oil
  5. 1 tbsp pastured butter
  6. 2 garlic clove, minced
  7. 2 cups of cheese (I used a blend of Parmesan and Pepperjack)
  8. 1/2 cup of mayo. I used fresh homemade mayo which is a bit more runny so you might use less store-bought mayo.
  9. Sea salt and pepper
  10. 1 tsp sugar
Instructions
  1. Preheat oven to 400 degrees.
  2. You can totally skip caramelizing the onions, but I don't recommend it.
  3. Heat cast iron skillet on high heat. Add olive oil and butter. Add onion slices and stir to coat the onions. Spread onions out evenly and let cook stirring occasionally.
  4. Sprinkle salt and sugar on them and continue to cook and scrap for about 30 minutes, stirring often until onions are brown.
  5. Slice tomatoes and put them in a colander. Salt them to help draw out the moisture. Transfer them to paper towels to continue to absorb moisture. If you don't do this, you'll have a mushy pie.
  6. Layer tomatoes in a round baking dish. I love my stoneware for this. Add a layer of onions and basil and repeat.
  7. Mix Mayo, minced garlic, salt and cheese together.
  8. Spread cheese mixture on top of the tomatoes.
  9. Put in the oven for 15 minutes or until the top is browned.
  10. Serve warm.
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2 Comments

  1. We tried this recipe last week and it was delicious! My husband LOVED it! Thanks for the great idea!

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