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Tomato Pie

Tomato Pie

tomato-pie

Nothing says summertime like fresh tomatoes))) Now, I'm not a gardener....I've tried....I'm ashamed of my misgivings in this area because I grew up working in the garden, cotton fields and even a little barn work. But, I've given up on growing fresh vegetables.....course I blame it on the ground at our place....it must be.....I know how to plant, fertilize and harvest......there is just never anything to harvest!

But luckily for us in the summertime, we live "right up the road" from Wise Farms. Now, they know how to grow vegetables))) So, we when need fresh tomatoes we just hop in the jeep and run up to Wise Farms.

This is a Tomato Pie recipe that I tried as a side dish for Sunday lunch. It's actually a Paula Deen recipe and I made hers the first time......this time I put my own spin on it....and liked my version better)))) So here's how I made this one today.....and it's all gone by the way.

3-4 cups peeled, fresh ripe tomatoes (cut into chunks, not too small)

1/2 bunch little green onions and tops

3/4 c. Mozzarella cheese, shredded

1 1/2 c. Sharp cheddar cheese, shredded

3/4 c. Kraft mayo

2 eggs, beaten

Salt, pepper to taste

Dill to taste

1 Unbaked frozen pie shell

Directions: Preheat the oven to about 375 degrees and bake the frozen pie shell until it's done, just not too brown. Remove from the oven.

Peel and slice or chop the tomatoes and place in a colander, sprinkle salt and let them sit for 10 minutes or so (the salt helps to remove some of the juice from the tomatoes).

Beat two eggs in a bowl and add the Mozzarella and 1 cup of the shredded sharp cheddar. Add the 3/4 of Mayo and the chopped green onions and part of their tops. You can use as little or as much onion as you like....We only wanted a bit so I probably only 3-4 onions out of a bunch.

Add some dill, I used the kind in a can. Add the tomatoes to the mixture and blend just enough to cover the tomatoes well and pour into the baked pie shell.

Cover the top with the remaining 1/2 c of shredded sharp cheddar. Sprinkle a little more dill.

Bake in the oven at 350 - 375 degrees for 20 - 30 min or so. This isn't an exact science.....just keep an eye on it and when the top looks dry, but still a little bit jiggly in the center, it's ready to come out. It may get very lightly brown around the edges.

Let it set for 15 or so, if you can, before serving. Expect the slices to not come out nice and clean....you'll likely have to lift part of the slice out and get the rest with a spoon. But if you let it set longer.....you will get cleaner slices.....but it won't be piping hot.....it's a trade off))) We dipped with a spoon.

It's very tangy, and let's face it.....it's not low calorie. But it's a quick and easy fix and served with a crisp salad, crusty bread and iced tea.....it will make a meal))) I'm already thinking about what else we could add to it to make it more hearty....some chopped ham......or chicken.......it definitely will be served at our house again))

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