Friday, October 9, 2020

Good Friends Good Food - Tomato Pie




This week in my GFGF food group we are focusing on tomatoes!  There is nothing tastier in the summer to me than a fresh tomato pulled right from the vine.  While I do not have any plants of my own, I do try to buy Organic vine-ripened tomatoes.  The thought of tomato season coming to an end is sad.  But as with everything else in life where one door closes, another door opens and we will have pumpkins coming soon! 

There is a place that we go camping in Alabama that has a wonderful tomato pie on their menu.  In fact, it is the only place that I have ever ordered tomato pie!  I know they have been recommended by Southern Living Magazine.  If you get a chance to visit there you should.   It’s in a quaint little town called Mentone.  It’s called the Wild Flower Café.  So that menu item was the inspiration for my tomato dish.  I do not have their recipe so I just adapted one of my own. I am sure that this would be much better with a made from scratch pie crust but today I used a premade one.  The pie is delicious, but next time I will leave out the zucchini.  Did not add anything to it.

You could probably serve this as a complete meal.  I chose to serve it as a side dish with some meatloaf.  We really enjoyed it!

Our October 23rd posting will be highlighting zucchini squash.  Be sure to come back and check that out!  Also be sure to check out the rest of the groups tomato recipes today!  If you would like to join our group, leave a message below.

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Recipe:

Ingredients

  1. 1/2 (14.1-ounce) package refrigerated pie crusts
  2. 1 tablespoon basil
  3. 1 tsp. Italian seasoning
  4. 1 1/2 pounds tomatoes, sliced 1/2 inch thick
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon ground black pepper
  7. 1 cup shredded mozzarella cheese
  8. 1/2 cup mayonnaise
  9. 1/3 cup Parmesan cheese
Instructions
  1. Preheat oven to 425°.
  2. Fit pie crust into a 9-inch pie plate, and crimp edges as desired. Fill with pie weights.
  3. Bake until lightly browned, about 15 minutes. Remove pie weights, and let cool completely on a wire rack. Reduce oven temperature to 350°.
  4. Arrange tomatoes in pie shell.  Sprinkle with salt and pepper.  
  5. Top with mozzarella.
  6.  In a small bowl, stir together mayonnaise and Parmesan. Spread onto mozzarella.
  7. Bake until lightly browned and bubbly, about 20 minutes. Garnish with fresh basil if desired. Serve immediately.



5 comments:

ostwestwind said...

I would serve it without the meat as a whole meal. This sounds great

Donna said...

Your pie looks wonderful! I plan to try as a meal with a side salad. We are trying to have more meatless meals and this would be a nice option.

Kayte said...

Tomatoes in a pie, who would think to do that? It looks really inviting and Mark would love anything in a pie so now that we still have tomatoes, I need to make one of these...I make half sizes these days as it's just the two of us. I'm going to try this...I'm going to be making good use of my lovely fresh tomatoes yet trying out the recipes you all made this week...although I don't have an air fryer (yet?) so I can't try Donna's just now. Thanks for sharing the recipe...coming soon to a kitchen near me!

Unknown said...

Tomaepie! How unique. I bet this was good. Bill would love this.

Nancy/n.o.e said...

I love the idea of tomatoes in a savory pie! Good job devising your own version of a favorite restaurant dish.