I was never much of a tomato person growing up. Actually, I loathed them. If one appeared on a sandwich before me, I would huff and puff and stick my nose in the air. "Who in their right mind?" I would think to myself. Mind you, I would eat ketchup, marina sauce and almost any other tomato by-product in abundance, but never raw tomatoes.
While studying abroad in Florence during college, however, I fell hard for Caprese salad. It was a baby step, since I couldn't actually get the tomato down without a giant piece of mozzarella on top. But after recently tasting ripe heirloom tomatoes from the farmers' market - just plucked off the vine - I knew it was love at first bite.
So now that tomato season is in full effect, I can't keep myself from buying pounds and pounds of them in all colors, shapes, and sizes. Their possibilities seem endless: gazpacho, no-cook tomato sauce, BLT sandwiches or just plain with a little salt and pepper. But there's one tiny problem. My boyfriend hates them, and this girl can't eat all these tomatoes by herself (although she can try). So I figure if I could learn to love them, so could he. He just might need a little nudge in the right direction.
Perhaps if I added a flaky homemade pie crust, some fresh herbs, and loads of cheese, well then maybe just maybe I could get him to appreciate the glories of a juicy summer tomato. And guess what? I was right. He loved this tomato pie! As did my roommates (one even declared via text message, "tomato pie is my new favorite food" ) and everyone else who managed to nab a piece. I must add, this tomato pie was beyond even my wildest dreams.
The key is to use the freshest ingredients you can find. Perfect tomatoes, fresh garden basil and hand-grated cheese will make this dish soar. Quality really does make a difference. I think this makes the perfect lunch, served with a green salad and a crisp white wine. If you want to up the ante, crumble bacon on top for a little savory touch.
I believe I will be making this again tomorrow. And maybe the day after that.
1 (9 inch) homemade or store-bought pie crust, unbaked
4-5 medium sized ripe tomatoes, sliced
2 tablespoons chopped basil
2 cups freshly-grated medium or sharp cheddar cheese
1 cup good-quality mayonnaise
1/2 cup freshly-grated parmesan cheese
Garlic powder, to taste
Salt and pepper, to taste
Lay out the tomato slices on a large sheet of paper towels. Cover with more paper towels and allow to drain for approximately 30 minutes (this is crucial to not getting a watery pie).
Preheat oven to 400 degrees. Prick pie crust evenly with a fork and par-bake for 10 - 13 minutes. Remove crust and lower oven temperature to 325 degrees.
In a medium-sized bowl, mix mayonnaise and cheddar cheese. Arrange a layer of tomatoes in the crust. Sprinkle with salt, pepper, basil and garlic powder (to taste). Spoon 1/2 of mayonnaise mixture over the tomatoes and spread evenly using a small rubber spatula. Arrange another layer of tomatoes, overlapping to fill any space. Sprinkle with salt, pepper, basil and garlic powder (to taste). Add the rest of the mayonnaise mixture. Sprinkle parmesan cheese on top.
Cook for approximately 40 minutes, watching the crust carefully. If the crust begins to darken too quickly, cover the edges with aluminum foil. Garnish with additional basil and serve warm.
Source: Nealey Dozier
Yields: 6 - 8 servings
1 (9 inch) homemade or store-bought pie crust, unbaked
4-5 medium sized ripe tomatoes, sliced
2 tablespoons chopped basil
2 cups freshly-grated medium or sharp cheddar cheese
1 cup good-quality mayonnaise
1/2 cup freshly-grated parmesan cheese
Garlic powder, to taste
Kosher salt and freshly ground black pepper, to taste
Lay out the tomato slices on a large sheet of paper towels. Cover with more paper towels and allow to drain for approximately 30 minutes (this is crucial to not getting a watery pie).
Preheat oven to 400 degrees. Prick pie crust evenly with a fork and par-bake for 10 - 13 minutes. Remove crust and lower oven temperature to 325 degrees.
In a medium-sized bowl, mix mayonnaise and cheddar cheese. Arrange a layer of tomatoes in the crust. Sprinkle with salt, pepper, basil and garlic powder (to taste). Spoon 1/2 of mayonnaise mixture over the tomatoes and spread evenly using a small rubber spatula. Arrange another layer of tomatoes, overlapping to fill any space. Sprinkle with salt, pepper, basil and garlic powder (to taste). Add the rest of the mayonnaise mixture. Sprinkle parmesan cheese on top.
Cook for approximately 40 minutes, watching the crust carefully. If the crust begins to darken too quickly, cover the edges with aluminum foil. Garnish with additional basil and serve warm.
(Inspired by My Mother's Southern Kitchen, by James Villas)