You may have noticed a pretty big gap between the tomato pie post and the Big Closet Purge post. There’s a good reason for that: I was just so disgusted by the tomato pie. I walked around looking like a disgusted Robert De Niro. And people kept asking me what was wrong. And when I told them they laughed at me. Because seriously, who goes around looking miserable for over a week because they took a bite of disgusting pie?
So after allowing myself all that disgust, I made myself give this tomato pie thing a shot. But this time, I just made up my own recipe of what I thought it should taste like. And damn, y’all. It was delicious! As I type this, I just wish I had a slice of it right now. Of course I should disclose that I just got back from doing two hours on an elliptical trainer and I just wish I had a plate of pretty much anything in front of me. (Just not that first tomato pie)
- 2 pie crusts
- Several tomatoes (6-7 plum tomatoes or 2-3 big slicers; I’d guess about a pound and a half to two pounds)
- A handful of fresh basil
- Half a medium onion, diced
- Two tablespoons of olive oil
- 1 1/2 cup shredded cheese (I think I used mozzarella)
- 4 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
Fill a pot with water get it boiling. Meanwhile, start sauteing the diced onion in olive oil. Once the water is boiling, dump in your tomatoes into a pot of boiling water. Let boil for 1 minute.
Scoop the tomatoes out of the pot and immediately immerse in a bowl of ice water. This should make them super-easy to peel. Slice your flayed tomatoes and line the bottom of your pie crust with a couple layers of tomato slices.
Now add some basil on top of that!
In a separate bowl, whisk together the eggs, milk, and salt. Now sprinkle the cheese over the tomato and basil. Pour the scrambled egg mixture over the cheese.