It’s summer and tomatoes abound. One of my favorite summer dishes that my friend, Laura makes is tomato 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.
- Tomatoes (2 large ones) or several more smaller ones
- 2 tbsp fresh basil, chopped
- 1 large candy onion, sliced thin
- 1 tbsp olive oil
- 1 tbsp pastured butter
- 2 garlic clove, minced
- 2 cups of cheese (I used a blend of Parmesan and Pepperjack)
- 1/2 cup of mayo. I used fresh homemade mayo which is a bit more runny so you might use less store-bought mayo.
- Sea salt and pepper
- 1 tsp sugar
- Preheat oven to 400 degrees.
- You can totally skip caramelizing the onions, but I don't recommend it.
- 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.
- Sprinkle salt and sugar on them and continue to cook and scrap for about 30 minutes, stirring often until onions are brown.
- 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.
- Layer tomatoes in a round baking dish. I love my stoneware for this. Add a layer of onions and basil and repeat.
- Mix Mayo, minced garlic, salt and cheese together.
- Spread cheese mixture on top of the tomatoes.
- Put in the oven for 15 minutes or until the top is browned.
- Serve warm.