Friday, August 12, 2016

Homemade Tomato Pie Is Summertime Favorite

Back in the 1940s when tomatoes were at the height of their growing season, California restaurants served fresh tomato pie. They were made using a traditional pie crust and were filled with fresh juicy slices of tomatoes and topped with a creamy cheese sauce. People raved about these pies and would drive long distances just to get a slice of pie! And wouldn't you know? This fabulous tomato pie was the precursor to one of our most popular dishes, the Pizza Pie. 

Here is my rendition, a long time family favorite.

For optimum flavor, I prepare a homemade crust, but if you’re crunched for time, buy a good frozen 9-inch pie shell. Wholly Wholesome makes a great tasting pie crust.


½ cup mayonnaise
½ cup freshly grated Parmesan cheese
2 tablespoons white wine
½ teaspoon dry mustard
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon cracked black pepper
2 tablespoons fresh minced parsley
1 (9-inch) baked pie crust
3-4 medium tomatoes, sliced (enough to fill the pie ¾ full)
About 15-20 fresh basil leaves

   1.  Preheat oven to 350°F.
   2.  In a medium bowl, combine mayonnaise with ¼ cup  Parmesan cheese, white wine, dry mustard, garlic  powder, salt, pepper and parsley. Set mixture aside.
   3. Arrange half of the tomatoes in the baked pie shell. Top  the tomatoes with fresh basil leaves and top the basil leaves with remaining tomato slices.
4.      Dollop the Parmesan/mayonnaise mixture over tomatoes. (Don’t worry about perfection as the mixture will even out while baking.)
5.     Top the pie with the remaining ¼ cup Parmesan cheese. Bake for 35-45 minutes or until lightly brown and bubbly. Serve immediately.

4 to 6 servings