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Tomato Pie

Tomato pie

This recipe showed up on my google home page in my daily recipe feed from "Simply Recipes." Perfect for summer tomatoes. By the way, it looks like quiche but tastes like something entirely different. It's slightly sweet, both from the carmelized onions and the great summer tomatoes. So yummy!


1 9-inch pie shell.

1 cup onion, red or yellow

3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups of chopped tomatoes

1/4 cup sliced basil (about 8 leaves)

2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere, or Mozrella)

3/4 cup mayonnaise

1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)

salt and pepper to taste



-Preheat oven to 350 degrees.  Place pie shell in oven and cook 8-10 minutes til golden. (I use Pillsbury Already Pie Crust, and only cooked it about 7 minutes.)

-Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel or a potato ricer. (Do follow the directions on top about squeezing the tomato halves before you chop. This dish would be messed up in the tomatoes are watery.)

-Meanwhile carmelize the onions. This simply involves cooking them in olive oil, until they are browned nicely.

-Sprinkle the bottom of the pre-cooked pie shell with carmelized onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes. (Hint - to cut the basil, lay the leaves on top of each other, roll up like a cigar, and then slice then crossways into thin slices.)

-In a medium bowl, mix together the grated cheese (I just used mozarella), mayonnaise, hot sauce, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a really gooey snow ball. Spread mixture over the tomatoes.

-Bake in oven until browned and bubbly, about 40 minutes.


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