So we’ve got our green veggie for dinner – broccoli, green beans, maybe asparagus – and we need a starch or extra vegetable, maybe something with a little color.
How about Tomato Pie – tasty, healthy, easy to make and attractive?
I made one last week and it was very good in spite of the fact that vine-ripe, fresh tomatoes aren’t yet available.
For this recipe you want fresh tomatoes, not canned. I looked at all the “hot house” tomatoes and they were expensive, but didn’t look so “hot.”
But the Roma tomatoes were 69 cents a pound, they were big and juicy-looking and I bought 5 fat ones.
If you’re into baking your own pie crusts, go for it. Personally, I like using the Deep-Dish Frozen Crusts. There’s not much of a difference and it makes pie baking a whole lot easier.
Preheat the oven to 425 and let the frozen crust thaw a bit – about 20 minutes. Slice your tomatoes and layer them over the crust – use as many or as few as you’d like. Nobody’s counting. You just want to use enough that your guests will know it’s a Tomato Pie. On top of the sliced tomatoes, sprinkle some salt, pepper, finely chopped spring onions and a dash or two of Italian seasoning. Combine 1 C of mayo (Hellman’s blends the easiest) and 1 C grated Monterey Jack Cheese (Sharp Cheddar works as well) in a bowl, stir thoroughly and spread over the top.
Bake about 12 to 15 minutes until the edge of the pie crust starts to brown. Let cool, slice and serve. Delicious – and just wait till we get some garden-fresh tomatoes!
Tomato Pie
1 Frozen, deep dish pie crust
4 or 5 large Roma tomatoes
1 t Italian seasoning
S & P to taste
¼ C finely chopped spring onions (especially the tops)
1 C Hellman’s mayo
1 C grated Monterey Jack cheese