Hi Linda, Here are the Zuni Cafe & two Junior League recipes for tomato pies. I included the California JL recipe because it calls for Cheddar rather than the milder white cheeses that most recipes specify, so it's different. (This cookbook has been one of myt favorites & very reliable for me for over 30 years.) I hope you enjoy. Savory Onion Tarts with Saffron, Tomato, Anchovies & Olives Adapted from The Zuni Cafe Cookbook 4 servings 1 package puff-pastry, defrosted 3 tbsp. olive oil 3 medium yellow onions, thinly sliced salt 1 bay leaf a sprig of thyme a few saffron threads 1 small, very ripe tomato or 15-20 cherry tomatoes (about 3 oz) 4 salt-packed anchovy filets, cut lengthwise into 3 or 4 strips each extra-virgin olive oil 4 mild black olives Warm the olive oil in a frying pan or skillet over medium-high heat. Add the onions and a few sprinkles of salt. Let the onions cook until they start browning, then stir and let the onions cook again, stirring every few minutes until all the onions are lightly golden. Add the bay leaf, thyme and saffron, stir and cook until the onions are golden and tender, about 15 minutes. Remove from the heat and cool. Slice the tomato about 1/4 �inch thick or halve the cherry tomatoes, and salt very lightly. Let set for a few minutes to drain, then pat with a towel to sop up moisture. Drizzle the anchovies with extra-virgin olive oil When you are ready to assemble the tarts, turn on the oven to 400F. Grease a baking sheet or cover it with wax paper. Remove the puff pastry from the box and lay flat in a working surface. Cut the pastry into squares measuring 8" across. To get two squares out of a 13" packaged sheet, you may have to cut out one square and then combine the two resulting rectangles. Place one fourth of the cooled onions into each rectangle and spread, stopping about 1" from the borders. Top with the tomato slices, the anchovy strips& the olives. Fold up the borders. Bake until golden, about 20-30 minutes. Fresh Tomato Tart From the Junior League Celebration Cookbook 6 servings 1 pie crust, baked 3 large ripe tomatoes seasoned salt & freshly ground pepper to taste 1 Tbsp chopped fresh basil or 1 tsp dried 1/2 c. mayonnaise 1/2 c. grated/shaved Parmesan cheese 1/2 tsp garlic powder 1/4 c. cracker crumbs Slice the tomatoes & place in layers in the tart shell. Sprinkle with the seasoned salt, pepper & basil. Combine the mayonnaise, Parmesan & garlic powder in a small bowl. Sprinkle the mixture over the tomatoes. Sprinkle with the cracker crumbs. Bake at 400 degrees for 15 minutes. Serve warm or cold. Tomato Pie From the California Heritage Cookbook, Junior League of Pasadena 6-8 servings 1 9-inch pie shell, baked 2-3 medium tomatoes, peeled, cored &thickly sliced 1/2 tsp salt 1/4 tsp pepper 1/2 tsp dried basil 1/4 c chopped fresh chives or green onions 1/4 c mayonnaise 1 c shredded sharp Cheddar cheese (4 oz) Line the pie crust with the tomatoes, covering the bottom completely. Sprinkle with the salt, pepper, basil & chives. In a small mixing bowl, combine the mayonnaise & cheese. Spread the mixture evenly over the tomato slices, making sue to seal the edges of the pie crust completely. Bake at 425 degrees for 35 minutes. Serve at once while hot & bubbling. Note: May also be prepared using 6 tart shells about 2 inches in diameter. Divide ingredients among the shells & bake at 400 degrees for 2-25 minutes

This is IT, and is delicious! I used Roma tomatoes. Place where I first had it was a a local tea house and she recommended using Roma tomatoes, so I did. ------------------------------------------------------------- Glenda's tomato pie recipe, tried and true 3 cups chopped tomatoes, put in colander, salted to pull the juices and squeeze with paper towel.(not finely chopped but coarsly) 9 inch pie shell, slightly browned, bottom pricked and egg wash. 1/2 onion thinly sliced (much better if you caramelize)I didn't but will next time 2 cups Italian cheese grated or cheddar will work 3/4 cup mayonnaise **Hellman's 1/3 cup chopped fresh basil 1/4 tsp garlic powder 1/8 tsp Italian seasoning Place onions, then tomatoes, then top with basil in pie shell. Mix together mayo, cheeses, garlic and italian seasoning. Spread over pie Bake at 350 degrees for 25 minutes or until the top is lightly golden. Let the pie rest for about 15 minutes before slicing. Serve warm or at room temperature

I missed this somehow, so happy belated. You are going to celebrate the entire month of August, right?

recipe sounds wonderful. I am thinking about using this recipe for Christmas. We normally prepare and take to my mothers home. Just wondering could I cook it the day before, and reheat in the oven before our dinner.