Tomato pie recipe 3 cups chopped tomatoes, put in colander, salted to pull the juices and squeeze with paper towel. 9 inch pie shell, slightly browned, bottom pricked and egg wash. 1/2 onion thinly slicked (much better if you caramelize) 2 cups Italian cheese grated or cheddar will work 3/4 cup mayonnaise 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 350 25-45 minutes. Let cool completely, serve at room temp or slightly heated.

Here is one that Maryel posted on another forum a few weeks ago. I have made it twice and we love it. It is really so simple to make. Tarte Tatin á la Tomate Tomato Tatin from Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen by Clotilde Dusoulier As someone who cherishes words just as much as food, christening my dishes is an important part of my cooking pleasure. I like to make sure that the name is simple although I occasionally lapse into fancy restaurant style just for the fun of it and that it hints at the composition but retains an element of fun or mystery. One of the naming tricks I favor is using a dessert name for a savory course, and vice versa. It gives the dish a playful persona, and points out the many bridges that can be crossed between the sweet and the savory. Pâte Brisée; alternatively, you can use a sheet of uncooked store-bought puff pastry, thawed according to package instructions if frozen. FOR THE FILLING Extra virgin olive oil 2 pounds Roma or plum tomatoes (substitute any other firm and not too juicy variety) Fine sea salt and freshly ground pepper Herbes de Provence (or a mix of dried rosemary, basil, oregano, and thyme) 1/4 cup black olive tapenade, store-bought or homemade 6 ounces fresh goat cheese 1/3 cup (loosely packed) fresh basil leaves Serves 8 as a starter, 4 as a main course. Chilling time: 30 minutes for the dough This tomato tart is a glorious example: the tomatoes are topped with goat cheese and tapenade and cooked under a layer of pastry in classic tarte tatin fashion. This allows the filling to bake softly without drying out, and provides a bit of an adrenaline thrill when you have to flip the tart on a serving platter dont worry, it will slip right out. 1. Prepare the Pâte Brisée. Wrap tightly in plastic and refrigerate for 30 minutes, or up to a day. 2. Preheat the oven to 350̊F and grease a 10-inch ceramic quiche pan with 1 teaspoon olive oil. 3. Halve the tomatoes lengthwise and core them. Run your thumb in the hollows of the tomatoes to remove the juice and seeds. Arrange in the pan, skin side down, in a circular pattern. You can crowd them a little; they will shrink as they bake. Season with salt, pepper, herbs, and a good drizzle of olive oil. Bake for 30 minutes, until softened. Remove from the oven (leave the heat on). 4. Remove the dough from the fridge and let stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out the dough in an 11-inch circle and prick all over with a fork. Spread with tapenade, leaving a 1-inch margin all around. 5. Cut the cheese in 1/3-inch slices and arrange over the tomatoes in the pan. Lay the dough, tapenade side down, on the cheese, and tuck in the overhanging flaps of dough. Bake for 30 to 40 minutes, until the crust is golden. 6. Let cool for a few minutes on a rack. Run a knife around the crust to loosen. Put on your best-looking oven mitts, cover the pan with an overturned serving plate, and flip the whole thing carefully. If some of the tomatoes stick to the bottom of the pan, just place them back on the tart where they belong. Serve warm or at room temperature. Just before serving, snip or tear the basil leaves and sprinkle over the tart. VARIATIONS: Instead of tapenade, spread the dough with onion confit, anchovy paste, or pesto. Instead of goat cheese, use slices of buffalo mozzarella, drained and patted dry with paper towels.

I was surprised not to see Glenda here. I've made hers a few times. DH loved it. I'll see if I can find it. Here you go Glenda's Tomato Pie 3 cups chopped roma/plum tomatoes, squeezed first to get the seeds out, then put in colander, sprinkle with salt to pull the juices and let sit for 20 minutes, then squeeze with paper towel. 9 inch pie shell, slightly browned, bottom pricked and egg wash. 1/2 onion thinly sliced (much better if you caramelize) 2 cups Italian cheese grated or cheddar will work 3/4 cup mayonnaise 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 350 25-45 minutes. Let cool completely, serve at room temp or slightly heated.

I clicked on Bob's tag and he posted just yesterday...maybe 'hot topics'. I did my first shopper insta-cart last week. I got lucky with a shopper that sent me text pics of questions and what I might want to substitute. (phew) everything was spot on. Thank you so much for finding that old thread! The KingArthur is similar. We don't care for traditional crusts for garden tomato pie/tarts. I press the crumb, lightly, then top with parmesan, then just 2-3 layers of tomatoes. Herbs and some other cheeses what I have. Here is the pic from the link via canary bird. You or anyone is not lazy for not making/baking from scratch. DH is our bread baker and pie crust maker. He makes 4 pie crust and we freeze the other three. Just one in the freezer now. But I don't like traditional pie crust for my garden tomatoes. We like puff pastry or a flaky crust like above. I can't get puff pastry now, but another recipe uses toasted breadcrumbs as the base that is also good. Thawing out homemade pie crust, or starting from scratch is a pita....need to plan ahead. If prepping a gazillion other things with a garden in full swing. (I can get Deflor puff pastry from the wholesaler but it is sold in a case of 24, 😂) Garden tomatoes have been enjoyed fresh for a few weeks. About to get way too many so any recipe is welcome!