Tomato Pie

I neglected to mention, but last week Matt and I probably had close to 10 tomatoes on our counter.  His mom gave us a bunch from her garden plus we got a few in our CSA share last week.  Result: lots of tomato recipes.  On Saturday, I made Summer Squash Gratin which I have been nibbling on all week (used two tomatoes). 

On Sunday, Matt made Tomato Pie – a recipe his mom raved about.

Ingredients:

• 1 – 9" Frozen Pie Shell
• 4 – Medium Ripe Tomatoes, sliced and sliced again
• 1/4 Cup Chopped Chives or Scallion Stalks
• 3/4 tsp Fresh Chopped Basil or 1/4 tsp Dried Basil
• 1/4 tsp Dried Oregano Crumbled
• 1/4 tsp Salt
• 1 cup mayonnaise
• 1/4 cup gruyere cheese

Preheat oven to 425*.  Bake pie crust 5 minutes. Remove from oven and reduce heat to 400*.  Place tomato pieces on bottom and up sides.  Sprinkle chives or scallions (I use scallions), basil, oregano, salt and pepper. Combine cheese and mayo and carefully spread mixture evenly over tomatoes making sure it reaches edge of pie crust to seal in tomatoes completely.  Bake for 35 minutes or until hot and bubbly.,  Allow to sit for 5 – 10 minutes before serving. 

Sadly neither Matt nor I was that impressed with this recipe.  We talked about trying it again with an Asiago cheese and some fresh basil inside. 

Interestingly, as the week has gone on, the dish has developed a better flavor.  We have also found it tastes better cold as opposed to warm…

Tomatoes are pretty much all gone now…

Have you tried any less then stellar recipes lately?