When life gives you a box of tomatoes, you need to think bigger than a tomato sandwich.
Last weekend, our stepson, Kevin, and his wife, Suzanne, and their 5 kids came to visit. (Yay for grandkids time !!!!). It was Emma’s birthday (she turned 8) and she wanted to spend it with us at the Lake. With them came a juicy cantaloupe and a box of tomatoes from Kevin’s mom’s garden. If you’re keeping up here, that’s my husband’s first wife, who I like very much.
I don’t care how fresh tomatoes are at the market, there’s nothing better than tomatoes fresh from the vine, still warm from the sun. Those of you who grow your own know this.
I gave some thought to making jam or roasting them all up to add to dishes. But I wanted to try something new. A tomato pie. We were having friends over for dinner, and decided to use them as my guinea pigs so Carnivorous Maximus and I wouldn’t eat the entire pie ourselves. And thank God, because it was so good that’s exactly what would have happened.
This pie is all about tomatoes, so use your best ones.
Confession: the photo is a little incomplete. I needed to get a photo of the dish earlier in the day when the light is best. I then added another layer of tomatoes and slid it back in the oven.
If you don’t care for mayonnaise, try it with pesto!
- 1 store bought pie shell, or make your own
- ½ cup grated mozzarella cheese
- 8 tomatoes, or enough to make 3 layers of tomatoes in the pie
- 3 Tbsp Gruyere Swiss cheese
- 2 Tbsp mayonnaise
- 2 tsp dried oregano
- 1 tsp kosher salt (or to taste)
- ½ tsp ground pepper
- Preheat the oven to 375˚F. Thaw the pie shell if it's frozen.
- Sprinkle a layer of mozzarella cheese on the bottom of the pie shell. Slice the tomatoes ¼" thick. Add a layer of sliced tomatoes on top of the cheese. Spread them with 1 Tbsp mayonnaise. Add a layer of Gruyere, a sprinkling of dried oregano, salt and pepper, a second layer of tomatoes. Spread with the final tablespoon of mayonnaise, a dusting of oregano, salt and pepper, and half of the remaining mozzarella cheese. Top with the final layer of tomatoes, oregano, salt and pepper, and the remaining mozzarella.
- Bake for 30 - 40 minutes, or until the crust is lightly browned, the cheeses are melted, and the tomatoes are soft.
- Serve warm.
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