Sarasota's Tomato Pie
Recipe: #2354
November 11, 2011
Categories: Side Dishes, Cheese, Tomato, Onions, Brunch, Mothers Day, Oven Bake, more
"This is a combination of 2 or 3 recipes and it has just become my favorite recipe. I cheat and use a premade pie crust, but you can easily make your own crust. Good sweet tomatoes is the key for a good tomato pie. Season with some fresh basil, Italian seasoning and then of course a cheesy topping. Can't get more comforting."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (343.1 g)
- Calories 547.1
- Total Fat - 33.2 g
- Saturated Fat - 14.3 g
- Cholesterol - 74.5 mg
- Sodium - 1985.8 mg
- Total Carbohydrate - 28.7 g
- Dietary Fiber - 3.2 g
- Sugars - 14.4 g
- Protein - 35.4 g
- Calcium - 599.5 mg
- Iron - 3.8 mg
- Vitamin C - 44.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Pie Crust ... Blind bake the pie crust according to package directions. Cool.
Step 2
Tomatoes ... Lightly seed the tomatoes so there isn't a lot of extra moisture in the pie, I just use a spoon to do that. Then lightly salt the slices and lay them on a rack so they can drain - 10 minutes is long enough.
Step 3
Filling ... Add the onion slices to the bottom of the crust and season lightly with salt and pepper. Top the onions with layers of tomatoes and basil. I like to season the tomatoes with a little pepper as you go; remember, the tomatoes are already seasoned with salt. Top the final layer of tomatoes with the Italian seasoning.
Step 4
Topping ... Mix the the mayonnaise and mozzarella together and spread over the top of the tomatoes. Finish by topping with the parmesan cheese.
Step 5
Bake ... Preheat the oven to 350 degrees and bake the pie on the middle shelf approximately 30-35 minutes. Depending how much filling you have, it may take a bit longer. The topping should be golden brown and bubbly.
Step 6
Serve ... Serve with a green salad or some roasted vegetables. ENJOY!
Tips
No special items needed.
2 Reviews
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