We’ve talked about tomato pie before (click here to be reminded), but we thought it was time to call your attention to this old southern classic once again!
On a recent evening, one of us cranked up the oven (a rare event these days) to prepare a bonafide home-cooked meal. (Disclaimer – she actually picked up a rotisserie chicken at Publix…Mojo flavor to be exact…and needed a good side to go with it. That’s still “home-cooked” in our opinion)
She went with Nancy’s Tomato Pie recipe with one little twist…the addition of onion! Here ya go…
Nancy’s Tomato Pie
Preheat oven to 400
1 prepared refrigerated pie crust dough. Fit and trim into a 9 inch pie pan. Prick with fork all over.
Bake crust for 5 minutes.
Sprinkle 2 cups of shredded mozzarella evenly over crust.
Sprinkle generously with chopped fresh basil.
Slice 1/2 of a medium onion and arrange over the basil
Slice about 3 medium tomatoes or a basket of the baby sweet heirlooms (use what you have!). Arrange over the onion (we added a bit of onion on top, too)
Drizzle with 1 1/2 T good olive oil and a generous sprinkle of salt and pepper.
Return to oven and bake for 35-40 minutes. Let rest briefly, then sprinkle with additional fresh basil and serve!
With prime tomato season upon us, let’s not forget to schedule a few meals with this fruit of the vine in mind.