Thursday, August 16, 2012

All of a sudden we looked in our garden and things have begun to ripen and mature. We weren't sure if this drought was going to completely ruin our garden this year or not.

But everyday now my husband has been harvesting great, big , juicy tomatoes. and yes, I'll probably make sauce and freeze it with the Roma's we have growing, but these are the great big slicing tomatoes. Just made for eating. After having 4 nights of fresh tomato salads, dressed simply with olive oil, red wine vinegar and feta, I decided to try a tomato pie.

Quite delicious, savory and rich. I think you may like it too.

Summer Tomato Pie


  • 1 (9 inch) pie shell
  • 7 ripe tomatoes, sliced
  • 1 yellow onion
  • 3/4 cup mayonnaise
  • 1/3 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • ground black pepper to taste
  • 2 teaspoons fresh basil
  • 2 teaspoons fresh parsley


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake the pastry shell for 8 to 10 minutes or until browned.
  3. Slice tomatoes and then quarter them (this makes for easy of slicing and serving the pie), lay on several layers of paper towels or as my grandmother did, on a large paper grocery bag, and sprinkle lightly with salt. Blot lightly after 10-15 minutes.
  4. Dice onion, saute in butter or olive oil until softened and place in the bottom of pastry shell. Arrange drained tomatoes over onions. Add black pepper to taste.
  5. In a medium bowl, combine mozzarella, Parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
  6. Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.I like to use basil and parsley. I have also layered these in the pie with good results.

Makes 1 9" inch pie, serves approx. 8

Feel free to use any mixture of cheese, I have used Monterey Jack and Swiss , both are delicious.