Fresh Tomato Pie # 1

Fresh Tomato Pie # 1
Recipe from Mary Jane Hall

If you're from the south you've most likely heard of Tomato Pie, and if not, you're in for a real treat!  This tomato pie is good as a side dish with any meal, but many times I eat a warmed up slice for breakfast. So good! I've seen a lot of recipes for this pie  but I have to say, I like my version best. I have also posted a different recipe for fresh Tomato Pie (# 2) here on my blog that my brother gave me. They're both great but I think I like mine best (this recipe # 1).

Fresh Tomato Pie # 1 
Created by Mary Jane Hall
The first recipe I tried, (my brother gave me), did not say to saute the onions and they came out a little too crunchy for me. So now I always cook them first and it's much better. Also, I didn't like the oregano it called for, but did love the taste of the fresh basil. I've also seen some recipes that call for fresh garlic, but I prefer garlic powder in mine. The mozzarella and mayonnaise mixture tops it off just perfectly! Another thing is that if you don't place the tomato slices on paper towels and salt them (to draw out more liquid) the tomatoes will make the pie soggy and not as good. My version is just perfect, so I hope you'll try it and enjoy it!

FRESH TOMATO PIE

(makes a deep dish pie)

Ingredients

* 1 pie shell (I used All Ready Pie Crust by Pillsbury)

* 3-5 fresh tomatoes, sliced (vine ripe is best)

* 1 cup sweet Vidalia onion, thinley sliced 

* ¾ cup Hellmans mayonnaise (not fat free and NOT Salad dressing)

* ½ cup sour cream

* 2 cups mozzarella cheese, shredded  

* 1 cup cheddar cheese, shredded

* ¼ teaspoon sugar (optional)

* fresh basil, chopped 

* Garlic powder-not too much

* Salt and pepper
* Parsley (optional)
* Dill weed 

  Preheat oven to 400º. Bake pie shell for 10-12 minutes or till lightly browned. Remove and let it cool.
While crust is baking, slice tomatoes ¼" thick and place them on paper towels to soak up excess liquid. Salt the tomatoes to bring out more liquid and let sit for 10-15 minutes. Put another paper towel on tomatoes to blot out more liquid.
     In the meantime, saute sliced onions in bacon grease or butter. After crust has cooled, spread ½ cup mozzarella cheese onto crust. Then place ½ of the tomato slices on top of the cheese. Sprinkle tomatoes with sugar, garlic powder, basil, salt and pepper. Next spread cooked onions on top of tomatoes. Spread another ½ cup mozzarella cheese on top of onions.
Place remaining tomato slices on top of cheese, then sprinkle on the spices. (Garlic powder, basil, salt and pepper). If you have some green onions sprinkle some chopped ones on top of this.
  In a separate bowl, mix together the remaining 1 cup mozzarella cheese, 1 cup cheddar cheese, parsley, mayonnaise and sour cream.  Spread this cheese mixture on top of tomatoes. Then sprinkled some dill weed on top of all.

Pie Shield 

Place pie in 375º heated oven and let it cook for 35 minutes. Toward the last 15-20 minutes you may have to place a pie crust shield around edges. If you don't have one, put aluminum foil around crust edge so it won't get too dark. Watch pie so it doesn't get burnt on top. You do want it to be a crusty brown though. My oven has not been working right and I had to cook the pie a little longer. Just keep an eye on it.

Let the pie cool 15-30 minutes before serving, so it will set up. I think it is best when warmed up the next day, but I'm sure you could eat it cold too!
Note: I did not have parsley this last time I made it and it was great without it.
Please enjoy the recipe! You're in for a treat!

Note: I made this again recently and it didn't taste right to me & I'm pretty sure it's because I'm just getting over the virus. Plus the tomatoes weren't super ripe, so it's better when tomatoes first come into season. This is October! Also, it tasted too salty to me with the bacon, so I probably will not add bacon again.