If you ask Paul why he married me, I’m pretty sure he’ll tell you two reasons: 1. Dream Dessert, and 2. Tomato Pie.
The original tomato pie recipe had disappeared a few years back and I’d been having trouble making it as perfect as I had in the past. My Mom magically found the recipe and sent it on to me yesterday. I tried it out tonight and can vouch that it is as sound as ever. Much too good of a jewel not to pass on — complete with family secrets in the notes below!
TOMATO PIE
2 C. buttermilk baking mix (Bisquick)
2/3 C. whole milk
4 large tomatoes
3/4 C. mayonnaise
1 C. sharp cheddar cheese, grated
Grated onion to taste*
Salt & pepper to taste
Italian seasoning to taste
Mix together baking mix and milk and spread in lightly greased 9-inch pie pan.
Cover tomatoes with boiling water and let stand a few minutes. Drain. Peel and slice thinly. Layer tomatoes with onion, salt, pepper, & Italian seasoning on top of unbaked pie shell until pie is level.
*I like to use a large Vidalia onion sliced thinly and lightly sautéed to a golden brown instead of the grated onion.
**I have found 400 degrees can cook the topping too fast and not cook the crust all the way through in the middle so I start the temperature at 375 degrees for 10 minutes and then lower to 350 degrees and cook for about 20-25 minutes more. I use a clear glass Pyrex pie dish to watch to see that the crust is browning.
Amy Lee | 11-Aug-06 at 10:42 am | Permalink
Holly-Thank you for sharing the recipe! I am absolutely craving tomato pie, so I’m my way to the grocery store to gather the ingredients now. Nana Nancy is making one when she comes up next week, but that’s more a “Vegetarian Times”-like recipe (goat cheese, carmalized onions, pastry dough). It’s delicious, but not the hearty variety like this one. If mine turns out half as pretty as your picture, I’ll be happy!
Deneil | 11-Aug-06 at 12:33 pm | Permalink
Hey lady, Thank you for the recipe. I was thinking I might try it for when Gabrielle is in town. 🙂 She mentioned stopping off at “Oldtown” for one of there grilled cheeses that she loves, but with all this hightened security I figure I better plan for something she can eat at home also incase she is too tired from her trip and customs to go out. Do you serve anything else with the pie? it seems more like a bread or no?
Thanks again girlee!
– Deneil
Holly | 11-Aug-06 at 2:37 pm | Permalink
Amy: We must be on similar craving cycles! Fresh garden tomatoes have been a key part of every meal this week! Honduran midwives use italian herbs (oregano, basil) in herbal teas to help induce labor — so maybe tell your Mom to go heavy on the oregano! 🙂
Deneil: Big hugs to post-Kilmanjaro Gabrielle!! She’d love it. Great with green salad, grilled veggies or meat, works well as a “vegetable” side.
Here is a great site for cooking/peeling tomatoes (I think this is the hardest part of the dish to get right): http://allrecipes.com/advice/coll/all/articles/479P1.asp
Slimbolala | 14-Aug-06 at 1:59 pm | Permalink
Looks delicious. Now I’m hungry.
julie | 15-Aug-06 at 10:56 am | Permalink
evil… torture… picture of the most beautiful tomato pie! miss you. xoxo j