And no - - don't be sending me comments that this is not a traditional Italian "tomato pie," as in pizza. You are right. It is not a pizza. And no - - don't be sending me comments about mayonnaise as the ingredient. And no - - you cannot use Miracle Whip™ Salad Dressing. Big difference between mayonnaise and salad dressing. And no - - do not use diet, lite, or cheap mayonnaise. If you use a vegan mayo, don't come to me complaining if it comes out all watery. Use the BEST commercial real egg mayonnaise available to you.
So you may be asking, "Catie, why are you being so belligerent?" Seriously? Have you ever read the comments on recipe web pages? I am reminded of this article, "The Stupid Sh#@t People Say in the Comment Sections."
We have all read those comments under recipes regarding complaints because the recipe did not work out, because they exchanged an important ingredient for something else (e.g. used almond milk instead of buttermilk), or under a recipe for chicken, a reader has aggressively just typed in, "I hate chicken." Even I have suffered through some rude comments on this blog regarding a popular pot roast recipe. Basically, if you don't like mayonnaise or have a "mayonnaise allergy," then you probably won't like this recipe. However, the topping is rather cheesy and once served many will not know that mayonnaise binds the cheesy topping all together. If you have enjoyed baked cheesy dips such as artichoke, the recipe for the cheesy-topping isn't much different.
Don't give me a bad time about my photos, either. I am not a photographer, and realized for photo-sake, I could have layered in more tomatoes. Yes - I know, I could have done a better job of centering, but it looked good to me from the eye of the camera.
The production of this recipe goes really fast, once you get past the part of "peeling the tomatoes." Easy to do. Shock them! Boil water in a pan, just enough water to cover a couple of tomatoes. Fill a bowl of ice and water and have it standing by. Since you are using 4 - 5 tomatoes in this recipe, work in batches of two. Drop a couple of the whole tomatoes in the boiling water and leave for 45 seconds to a minute. Pull the tomatoes out of hot water and plunge immediately in the ice water to cool. If done right, the skin should just peel off using your fingers. Now, you don't have to peel the tomatoes but I think the pie looks nicer without all of the cooked slimy loose skin.
Directions for the basic fresh tomato pie:
4-5 medium sized tomatoes, peeled and sliced.
10 fresh basil leaves, chopped (or 1/2 tsp or more of dried basil will also work. crumble it finely in your hand to loosen up the fragrance)
1/4 tsp dried Mexican oregano (optional)
1/2 cup of chopped green onion
1 single 8-9" pie crust. Use your favorite pastry pie crust recipe or store bought crust is fine (no, you cannot use graham cracker crust).
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise - use the good stuff - - the BEST!
Salt and fresh ground pepper to taste
Preheat oven to 350 degrees and lightly pre-bake pie crust. Let cool.
Place the tomato slices in one-layer in a colander, lightly sprinkle with salt, and let the tomatoes drain in the sink or bowl. At least for 20 - 30 minutes - - or even longer if you have the time. This is an important step as not to have a watery pie, and soggy crust. If you wish, save the tomato water for later to use over a tossed green salad as part of your vinaigrette or pour it in your Bloody Mary. Out of the last four tomatoes I drained, I pulled off close to a half-cup of juice.
Layer the tomato slices into two to three layers and with each layer add a sprinkling of the onions, herbs, and a grind of black pepper.
In a separate bowl, combine mayonnaise and the grated cheeses. Spread mayonnaise/cheese topping over the layered tomatoes. Spread the topping to the crust to seal the layers of tomatoes. Bake for 20-30 minutes or until top and crust is lightly brown. Serve into slices while warm.
|Yes, I really do spend the time on my crust edges. |
They are not manufactured. I am OCD that way
Once you have followed the original recipe, now is the time to "springboard" and make it your own. This recipe is so versatile, you can make it, not only in a round pie, but a rectangle and cut it into squares like lasagna, or even make mini-tarts for finger food. Serve it hot or cold. Perfect for a picnic. Instead of green onions, saute up some sliced sweet onions or shallots instead. Maybe use some chopped chives. You could also sprinkle some black or green sliced olives on top of the tomatoes for more of a Mediterranean flavor. Asparagus season? Lightly pre-cook asparagus, chop into bite size pieces and add on top of the tomatoes. For a little more southwestern feel, definitely layer some roasted green chilies (seeded) on top of the tomatoes.
Want to add some meat to it? Add some crumbled already-cooked Italian sausage (drained well), or already-fried chopped bacon, or even flaked crab meat on top of the layered tomatoes before you add the cheesy-topping. Spice up the cheesy-topping with some chili powder, or more Italian herbs, or even Old Bay Seasoning™ if you are using crab meat.
Add at least two cups of whatever semi-hard cheese you have around like gouda or Swiss if you don't have mozzarella or cheddar around - even sprinkle in some grated Parmesean, if you have it. If going for more of a southwestern feel, add some pepper jack cheese. If you use the basic ingredients and quantities, I think this recipe is endless. It is also very rich, so a nice fresh side salad of greens with a light lemon or vinaigrette dressing assists in cutting the richness. Enjoy!