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?
Copyright Dreamworks and Universal Studios
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)
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.
Add the second crust on top and bake for 1 hour at 350 F.
