Wish I could twitch my nose and send you some tomatoes, but they're not romas. All summer I've been thinking I would make a tomato pie. I've seen numerous recipes of one kind or another but just haven't done it. Do you have a favorite recipe, Jasdip?

Hi Jude,
I used Ruthie_TX's recipe. But I did cut down the mayonnaise from 3/4 cup to 1/2 cup.

Tomato Pie
6 servings

1 9-inch pie shell
1/2 yellow or red onion, chopped
3-4 plum tomatoes, cut in half horizontally, seeded, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
1/4 cup sliced basil (about 8 leaves)
2 cups grated cheese (combination of sharp Cheddar and Monterey Jack, or Gruyere or Mozzarella)
3/4 cup mayonnaise
1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)
Salt and freshly ground black pepper
*To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the "cigar" crosswise in thin slices.

1 Preheat oven to 350F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you'll need to cook it a little longer.

2 Squeeze as much moisture as you can out of the chopped tomatoes, using paper towels, a clean dish towel, or a potato ricer.

3 Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

4 In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.

5 Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes. Ruthieg tx

That's evil!!! So I say, AnnT, can you,top Jasdip's tomato pie picture. I'm almost drooling on the sscreen!

Yum, yum! I am going to copy and make this... I am sure my hubby will love it.. We love tomatoes..

Our tomatoes are some of the best we have had. The vines are 5' tall. I have been doing juice every other day or so. I hate to see them go to waste.

Be sure you caramelize the onions. That makes it sooo much better. Just chopped and put in raw won't do it justice.

I chopped the end of my romas sitting in a container in the frig for my soon-to-be next pie! It's the first time I made it (on the weekend) and we love it.

ooh that tomato pie looks good. I was going to buy a big box of roma tomatoes at Freshco today for around $9.00. I sitll think I might go back tomorrow and get them and make some sauce and that pie.

Anne

That's where I got my bushel Anne. "While quantities last" and they were going fast.

Oh hey. I just posted above about having alot of little yellow pear tomatoes, do you think I could substitute those into the pie? or mix Roma and yellow?