Tomato Pie Redux!

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

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.

IMG_1448Scoop 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.

Still looking delicious, right?

Now add some basil on top of that!

I would eat the hell of what has been put together so far.

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.

IMG_1480Add the second crust on top and bake for 1 hour at 350 F.


A tomato pie recipe that isn't full of mayonnaise!