With a busy week visiting family and tending to a recuperating Princess, I have reached deep into the vault for a classic recipe that still stands as one of my most favorite. 

Honestly, I never heard about tomato pie until I lived in the south. Even then, for some reason, it just held no appeal for me…oh boy,was I blind.  Finally, after several “suggestions” from Pinterest, I decided to give it a go.  Pleasant surprise…despite the simplistic nature of the ingredients, it truly tasted…well, just like a fresh summer day.  Let me give you the recipe!

The usual cast of characters…although I have experimented with some guest ingredients like bacon and corn…

1. Blind baked pie shell. I typically have several homemade pie crusts in the freezer, but store bought is fine…no judgment

2. 1/2 to 1 cup fresh chopped basil, extra points if you grow your own

3. 5-6 freshly chopped tomatoes with the juice squeezed out….I save and freeze the juice to use in stocks and broths

5. 1/2 cup mayonnaise…I use full fat, I assume reduced fat would work, if you try it let me know.

6. 2 cups chopped and shredded cheese…I use whatever I have on hand, for this pie I used cubed mozzarella and shredded cheddar.

7. A few dashes of hot sauce and a sprinkling of sea salt

Easy peasy steps

1. Placed juiced tomatoes in blind baked crust

2. Sprinkle chopped basil and sea salt on juiced tomatoes

3. Mix mayonnaise, cheese and hot sauce together until it is the consistency of a “slushy snowball” and spread on chopped basil…gently spread!

4. Bake 30-40 minutes in a 350 degree oven…I don’t cover it.

5. Remove, cool and enjoy!

Oh, and no worries about the Princess…I believe she is on the mend.

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