I’ve been convinced to share my secret tomato pie recipe with the world, and I can promise you, there is no better way to use up those last ripe heirloom tomatoes of the season. This dish isn’t calorie-free, but it’s so delicious it doesn’t matter. Serve with grilled steak or lamb chops for a fall feast to remember.
• 2 frozen deep dish pie crusts
• 1 onion, chopped finely
• 1 cup fresh basil, chopped
• 1 cup fresh thyme
• 1 cup fresh oregano, chopped
• 1 cup fresh parsley, chopped
• 2 cups sharp cheddar cheese
• 2 cups Monterey jack cheese
• 2 cups mayonnaise
• 1-2 lbs. ripe tomatoes, sliced
• Salt and pepper
Preheat the oven to 425 degrees. Prick the bottoms of two frozen pie crusts, and place on a baking sheet. Bake for 8 minutes until slightly golden. In the meantime, mix the cheeses, mayonnaise, salt, and pepper in a medium bowl.
Remove the crusts from the oven, and reduce the temperature to 350 degrees. Cool the baked crusts slightly. Place one layer of tomatoes on the bottom of each crust. Top with ½ cup chopped onion, and sprinkle some of each of the fresh herbs on top. Cover with another layer of tomatoes, and repeat. Top last layer with one more layer of tomatoes.
Cover each filled crust with half of the cheese mixture. It should cover the whole tops of the pies. Keep the pies on the baking sheet and bake for 1 hour. You may have to cover the edges of the crust so they don’t brown too much.
I’ve made these pies with different cheeses and different herbs- it’s delicious with all kinds of combinations. For a lighter dish, light mayonnaise works really well. Makes two pies. Enjoy!
Famous Tomato Pie with Riverbench Estate Pinot Noir
