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Author Notes: Late summer is when tomatoes are at their peak, and that is when I make this pie. Inspired by a late-August visit to one of Long Island's best vegetable stands, my tomato pie is what might be called a “Northern” version, because it is made without mayonnaise, something I learned after moving to the South. This pie is best eaten the day it is baked and the day after, but it likely won’t last that long. —drwelker
- 1 pre-baked 9-inch pie shell, completely cooled
- 2 pounds ripe tomatoes
- 1 small yellow onion, sliced paper thin
- 1/3 cup torn fresh basil leaves
- 1 cup grated Gruyere cheese
- 1 cup grated cheddar cheese
- 1/2 cup olive oil
- 1 cup Italian-seasoned bread crumbs
- 1/2 cup grated Parmesan cheese
- Salt and fresh-ground black pepper
- Slice the tomatoes 1/8-inch thick and drain on paper towels for about an hour, giving them a gentle pat. When ready to assemble the pie, preheat the oven to 350 degrees. Combine the Gruyere and cheddar cheeses in a bowl and set aside.
- Sprinkle some bread crumbs and a layer of Gruyere cheese on the bottom of the pie shell. Place a layer of sliced tomatoes, then a layer of onion. Sprinkle with salt pepper and some of the basil, then a layer of cheese. Continue layering the ingredients, until the pie is just heaping full.
- Mix the breadcrumbs and Parmesan cheese, along with any remaining shredded cheese together. Spoon the mixture evenly over the top and then drizzle the olive oil all over.
- Bake for 20-25 minutes, or until the cheese is melted and the breadcrumbs are browned. Allow the pie to cool slightly before slicing and serving.
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper