Tomato pie is one of B’s favorite things in the whole world. It is also quite possibly one of the easiest and most adaptable recipes. B and I have been getting as many fresh tomatoes as we can stand while they’re in season, so I thought I would try out Paula Deen’s recipe. I substituted sour cream for the traditional mayo, since I’m not much of a mayo fan, and used Trader Joe’s Mexican cheese blend instead of mozzarella, though I think the mozzarella would be delicious as well.
For this recipe, you will need:
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup sour cream (I used 1/2 cup and it was fine)
Salt and pepper
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for at least 30 minutes (Note: Paula Deen says 10 minutes. No way. I highly recommend draining the tomatoes longer unless you want a watery mess. I drained mine for 30, but could have easily left them longer than that).
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and sour cream together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.
You can do a million things with this very simple base recipe. I’m sure gruyère, feta, or any number of cheeses would be delicious substitutes. You can switch the mayo/sour cream for yogurt, crème fraîche, or even ricotta. I’m also willing to bet changing up the fresh herbs would work out well, too.