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
- 1/2 cup grated mozzarella cheese
- 8 to matoes 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
- 1/2 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 1/4" 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.
Has life handed you a bunch of tomatoes? You’re in luck. This week on The Food Network’s blog, FN Dish, we’re celebrating tomatoes. Go check out the other recipes and our Pinterest Board, Let’s Pull Up a Chair.
The Heritage Cook: Rice and Cheese Stuffed Roasted Tomatoes (Gluten-Free)
The Lemon Bowl: 5-Ingredient Slow Cooker Beef & Eggplant
Homemade Delish: Sweet Tomato Jam
Healthy Eats: 7 Seasonal Uses for Fresh Tomatoes
Creative Culinary: Warm Tomato and Mozzarella Bruschetta
Weelicious: Heirloom Tomato Salad
Dishin & Dishes: Cobb Salad with Homemade Roasted Onion Vinaigrette
Domesticate Me: 10 Totally Awesome Tomato Recipes
Swing Eats: Tiny Insalata Caprese
The Wimpy Vegetarian: Tomato and Swiss Tart
Elephants and the Coconut Trees: Tomato Pickle
Taste with the Eyes: Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese
Red or Green: Summer Pasta With No-Cook Tomato Sauce
Napa Farmhouse 1885: Heirloom Tomato & Crouton Casserole (Scalloped Tomatoes)
The Mom 100: Chopped Salad with Chicken, Tomatoes and Lemon Thyme Dressing
FN Dish: 10 Ways to Be a Tomato Whisperer