Tomato Pie is a popular dish in the southern US. Savory pies are great, and this is a fantastic way to great way to serve up tomatoes fresh from the garden. The recipe is simple and fresh – and it’s a pot pie that’s perfect for the summer.
gluten free pie crust
3-4 large tomatoes, sliced
1 medium sweet onion, sliced
1/4 cup fresh basil, finely diced
3/4 cup mayonnaise
1 cup shredded cheddar cheese
salt and pepper, to taste
1/2 teaspoon worcestershire sauce
1 tablespoon sriracha
5 oz fresh mozzarella, sliced
If using my gluten free pie crust, follow the instructions for it – otherwise follow package instructions for a premade crust While letting the pie crust bake, or letting the oven preheat, I suggest slicing the tomatoes, lighting salting them and allowing them to drain some of their excess water. Carefully squeeze them with a paper towel or a clean dish towel.
Preheat the oven to 350F. Arrange a layer of onions on top of the crust, followed by a layer of tomatoes. Next, sprinkle half of the basil on top of the tomatoes, and repeat another layer of tomatoes and basil.