Summertime Tomato Pie

By Anna Ball Hodge
April 24, 2011
0 Comments
Summertime Tomato Pie


Author Notes: When one of my daughters would bring anywhere from 5-20 hungry counselors on their only night off from Sea Gull to our beach cottage; I would serve a huge pot of boiled shrimp,just shucked corn, tomato pie, and blueberry cobbler for desert. They were so appreciative and loved the pie. You can switch out cheeses, make your own crust, add spinach-but when serving a crowd the following recipe holds true. Anna Ball Hodge

Serves: six-eight

Ingredients

  • 1 Deep Dish pie crust or roll out pie crust
  • 8 Medium tomatos
  • 2 tablespoons fresh or dry oregano
  • 2 tablespoons fresh or dried basil
  • 2 cups shredded cheddar cheese
  • 1 cup Duke's mayonaisse
  • 2 medium onions, chopped

Directions

  1. Chop tomatoes to quarters size and let drain.
  2. Cut up fresh oregano and basil if needed.
  3. Layer tomatoes on the pie crust, then sprinkle oregano and basil.
  4. Mix cheese, mayo and onion and glob on top of dish.
  5. Bake 45-60 minutes until golden brown and bubbly at 350 degrees.
  6. Enjoy!

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