I was a little hesitant when my mom told me her menu for last night's dinner -- roasted shrimp, stone ground grits (with bacon), fried okra and tomato pie. It seemed a little...well, random. We were wrong -- we ended up all loving the southern feast and the tomato pie was truly outstanding. It's something Josh will love so I plan to make at home soon.
This recipe is from my grandfather's sweet wife, Betty.
1 9" deep dish pie crust, cooked and cooled
2 c. grated Mozzarella cheese
1/2 c. grated hot pepper jack cheese (my mom used the cubes and sliced up a bit)
4-5 large ripe tomatoes, peeled and sliced (a good hint from my mom -- drop in boiling water for 30 sec then ice water and the skin comes right off)
1/4 c. chopped onion (we used a large shallot and it gave it great flavor)
3/4 - 1 c. Chopped Basil
Oregano (only a little)
Salt & Pepper (lots!)
1/4 c. mayo
1. Cook and cool pie crust
2. Peel and slice tomatoes and lay out on paper towels to drain
3. Grate and mix cheeses.
4. Sprinkle half of cheese into bottom of cooked, cool pie crust
5. Salt and pepper tomatoes as you layer them in pie crust over cheese
6. Sprinkle herbs and onions on tomatoes as you layer them.
7. Pile tomatoes high in crust! Do not skimp-- they will shrink down when baking.
8. Mix remaining cheese with mayo and spread over top to create a "top crust"
Notice how full the pie looks!
9. Bake 350 for 35-40 minutes. Let it rest for 30 minutes before cutting.
This recipe can be made ahead and reheated. Make enough to eat leftovers for breakfast. You can top with bacon strips and serve with scrambled eggs!
My sweet parents enjoying the sunset on the sound-side of the house.
Rachel is on her way down to spend the day with us!