Notes From Marinda
Tomato Pie
I made this recipe in July and have been wanting to make it again it was so good. I had lots of tomatoes then and I made two pies at the same time so I could share with friends over the holiday. I used frozen pie shells making it super easy to make the pie. I found gluten free pie crusts in the freezer section at Nugget Market. You can, of course, use regular frozen pie shells or make your own pie crust.
1 9-inch pie shell (gf or not), frozen or homemade
8-10 roma tomatoes, or heirloom tomatoes
1 onion, chopped
2 Tblsps. EVOO
1/2 cup chopped fresh herbs (parsley, basil, chives)
1 cup grated or shredded Parmesan cheese (or a mix of shredded cheddar & Parmesan)
Salt & Pepper
- Cover pie shell with foil and fill with pie weights. Bake pie shell at 400 degrees for 20 minutes, then remove foil and weights and bake another 10-12 minutes until browned. Set aside to cool while you prepare the filling.
- Slice tomatoes. If using roma tomatoes, thinly slice them and put on paper towels and cover with paper towels. If using heirloom tomatoes, blanch in boiling water, core and peel and then slice thinly.
- Sauté chopped onion in frying pan with EVOO on medium low heat. When translucent, turn off heat and let cool.
- Chop herbs and put in small bowl. This time I used parsley and chives from my garden. The first time I made the pie I used basil from my garden.
- Pat the sliced tomatoes dry with paper towel.
- Arrange one layer of tomatoes in pie shell. Sprinkle 1/2 of herbs and onions on top of tomatoes. Add salt and pepper. Sprinkle 1/3 of Parmesan cheese. Repeat layer of tomatoes, the rest of the herbs and onions, salt and pepper and 1/3 of Parmesan cheese. Add one more layer of tomatoes and cover with Parmesan cheese.
- Place tomato pie on baking sheet and bake in preheated oven at 350 degrees for 30 minutes or until browned and bubbling. Serve hot, warm or at room temperature.
