Homegrown tomatoes and garden fresh basil make this Summer Tomato Pie a summer favorite. If you want to take it up a notch, you can caramelize the onions while prepping the other ingredients.
- 1 9-inch pie shell, homemade or prepared
- 1/2 yellow or red onion, chopped, 1 whole onion if caramelized
- 3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
- 1/4 cup sliced basil (about 8 leaves)*
- 2 cups grated cheese (combination of sharp cheddar and Monterrey Jack, or Gruyere or Mozzarella)
- 3/4 cup mayonnaise
- 1 teaspoon (or more to taste) of Louisiana Hot Sauce (or your favorite)
- Salt and freshly ground black pepper
* To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the “cigar” crosswise in thin slices.
Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you’ll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 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.
Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.
In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.
Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.
Enjoy the last days of summer !