Tomato Pie

   

     Have you ever eaten a “Tomato Pie”? Well I hadn’t. Until Syd, our closest friend in Florida and a fabulous cook herself, told Katie about this delicious dish.  Boy, I’m glad she did. The other night Katie made this creamy rich tomato pie which brought out the sweetness of the tomatoes with a crispy pie crust and lots of cheese. So, if you love tomatoes you need to try making this for dinner.

Here’s the recipe. Hope you enjoy!

Tomato Pie

1 Pillsbury refrigerated pie crust, thawed

1 Tbsp chopped fresh basil
4 large (or 6 small) tomatoes sliced, seeded and pressed dry between paper towels (the better you dry the tomatoes, the better your pie will hold together when sliced)
½ yellow onion, sliced thin
1 Tbsp butter
1 can sweet corn drained
1 cup of shredded cheese that melts well (can be a mix of cheddar & Swiss or Monterrey jack)
1 cup of mayonnaise

Place thawed piecrust in well greased pie plate and bake for 5 minutes at 425 degrees then set aside to cool. Meanwhile sauté sliced onions in 1 Tbsp of butter until soft (I added a sprinkle of sugar during this step).

Spread in layers- tomatoes, basil, onions, corn and half of cheese.

Repeat layers but add the mayo to the last half of cheese before spreading it over the top.
 

Bake 12 – 15 minutes at 425 degrees until top is golden brown.

Remove from oven and let pie rest 10-15 minutes before slicing to serve.

Options – May use refrigerator biscuits (not buttermilk) pressed together instead of pie crust.

                May substitute sour cream for mayonnaise.