Tomato Pie recipe from Elise Richer

3:55 PM, Aug 12, 2013   |    comments
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Elise Richer's cookbook, ALWAYS IN SEASON, is available at local bookstores and libraries.

For more information on ALWAYS IN SEASON click here: ALWAYS IN SEASON


A printable version of Elise Richer's recipe for Tomato Pie can be found on the 207 Kitchen page of our website.

Serves 6

3 to 4 big tomatoes, sliced 1/4-inch thick salt
1/4 cup bread crumbs
1 9-inch piecrust, fully baked
1 onion, thinly sliced
1/2 cup thinly sliced basil
2/3 cup mayonnaise
1 Tbsp balsamic vinegar
Tabasco or other hot sauce (optional)
2/3 cup shredded cheddar cheese
2/3 cup shredded Monterey Jack cheese

Place the tomato slices in a single layer on a very clean dish towel, or several layers of paper towels. Sprinkle salt over and let sit 20 minutes to draw out excess liquid. Blot dry with paper towels.

Preheat oven to 400 degrees.

Scatter the bread crumbs across the bottom of the prepared baked piecrust. Place a layer of tomatoes on the bread crumbs, followed by a layer of onion. Sprinkle with basil and give a grinding of pepper. Repeat layers until onion and tomato have been used up.

In a medium bowl, mix together the mayonnaise, vinegar, hot sauce, and cheeses. Spread this mixture over the top of the pie, covering the top layer completely. Place the pie on a baking sheet and bake about 30 minutes, until hot, bubbling, and browned. Let cool 10 minutes before serving.


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