Tomato Pie

Heather Trice

By
@Heather_Greeson

This recipe has a couple of steps but man, it is worth it. The vegetarians in your life will thank you, and your carnivore friends will never miss the meat. I know it will be nearly impossible, but try to let the pie cool to just over room temperature. I think this is when it really shines. We usually serve it as a side dish with fried chicken for a true southern classic.


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Rating:

Comments:

Serves:

8-10

Prep:

2 Hr 30 Min

Cook:

55 Min

Method:

Bake

Ingredients

2 c
diced and drained fresh tomatoes
2 c
diced and roasted tomatoes (4c fresh tomatoes)
1 c
caramelized onions (4 medium onions and butter)
1/2 c
basil
salt
pepper
sugar
1
12 inch blind baked pie crust

TOPPING

1/3 c
grated parmigiano reggiano
1/3 c
grated fontina cheese
1/2 c
mayo

Directions Step-By-Step

1
For the diced and drained tomatoes
Seed and dice about 3 cups fresh, high-quality tomatoes. Toss them with a little kosher salt and sugar. Set over a colander while you prepare the remaining ingredients if possible. If not, drain for a minimum of an hour. You should be left with about 2 cups of tomato.
2
For the roasted tomatoes
Seed and dice 4 cups fresh, high quality tomatoes. Toss them with olive oil (at C&F we use garlic oil), plenty of kosher salt, and several sprigs of thyme. Spread this mix out on a baking sheet and roast at 350 degrees for about 30 minutes. You want the tomatoes to be dry and slightly caramelized, but not burned around the edges.
3
For the Onions
Peel and slice (with the grain) 4 medium yellow onions. In a large sauté pan, heat 1/4 cup butter. Add the onions and season them with salt. Let the onions simmer and become juicy. Once the situation becomes a bit drier and much of the onion liquid has cooked out, turn down the heat, to its lowest setting and settle in for a long, slow caramelize. To get these onions where they need to be, it could take about 2 hours. You are looking for a medium brown, sweet caramelization.
4
To Assemble the Filling
Combine the onions, fresh tomatoes, roasted tomatoes, basil, salt, pepper, and sugar to taste. Keep in mind, tomatoes take a lot of seasoning to really make them shine in applications like this.
5
For the topping take mayo and fold into your cheeses, but you can substitute your favorite brand of mayo or a homemade aioli to great effect
6
To Bake and Serve
Spread the filling over the bottom of a blind-baked crust. Flatten the topping between wax paper or use your good ol’ hands to create a 1/3 inch thick round of delicious, cheesy topping that spreads nearly to the edges of the pie. Bake at 375 degrees until the top is nicely browned...20-25 minutes. Serve at just over room temperature.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Healthy, Heirloom
Hashtags: #Tomato, #Southern, #pie