Oh, My, Tomato Pie

I can’t believe it took a nice southern girl like me so long to discover tomato pie! This recipe comes from a friend in Mobile, Alabama and must be the reason God created the tomato.

NANCY'S TOMATO PIE

1 deep-dish 9-inch pie shell (purchased or make your own)
4 medium sized ripe tomatoes, peeled and sliced
2 tablespoons olive oil
1 large or 2 medium sweet onions, coarsely chopped
10 to 12 large leaves fresh basil (optional)
3 tablespoons sauce & gravy flour (or plain flour)
2 cups grated sharp cheddar cheese
1 cup mayonnaise
Salt & pepper to taste

Prebake pie shell in 400 degree oven for about 10 minutes or until lightly browned. Allow to cool.

Reduce oven to 350 degrees.

Meanwhile, slowly sauté chopped onion in olive oil over medium low heat for about 10 minutes, until caramelized, seasoning with salt and pepper. Let cool.

Peel tomatoes by dipping quickly into boiling water (the skins will slide right off) and slice.

Mix cheddar cheese with mayonnaise. Set aside.

Build pie in shell with two layers each of tomato slices, caramelized onion and 5 or 6 basil leaves. Sprinkle top of each layer with salt and pepper and half the flour.

Top pie with cheddar cheese/mayonnaise mixture. It should seal the pie and be about an inch thick.

Bake at 350 degrees for about 45 minutes. Cool for about a 1/2 hour before serving.

Makes a great luncheon or light dinner served with a green salad, a crisp white wine, say Viognier, Riesling or a dry Sauvignon Blanc.