Tomato Basil Pie is now Summer Pie.
Mom? I hope you're okay with that. It is your recipe, after all. Historically, the baby of the family, (that would be me), gets away with pretty much whatever they want, so I think I'm in the clear.
This recipe combines everything that makes summer the fabulous season that it is.....vine ripened tomatoes, garden fresh basil and my all season favorite food, cheese.
10 inch baked pie shell - I under bake mine just a bit
1 1/2 cup shredded Swiss - can use mozzarella
1/4 cup shredded Parmesan
1/2 cup mayonnaise
1 cup chopped basil
tomatoes - the recipe calls for 5-6 chopped Romas, but I used a combination of cherry tomatoes, halved and laid out like so.....
I was thinking perhaps the topping would melt down a bit more and my tomato mosaic would show through in the finished product, but alas, it was not to be.
It tasted pretty, though.
In your baked pie crust, sprinkle 1/2 cup of the shredded Swiss.
Layer on tomatoes, artfully or not.
Combine remaining ingredients and spread over the tomatoes.
Bake at 375* for 30-35 minutes.
I prefer it cold - refrigerator cold, but of course you can eat it warm if you'd like.
Summer Pie.....I love you.
this looks like the perfect recipe for the surplus of tomatoes residing in my kitchen right now. i'm going to try it today.
ReplyDeletethank you for sharing it!
xo
~molly
Yum my mouth is watering
ReplyDeleteSo the hidden tomato mosaic is the 'surprise' inside! How nice!!
ReplyDeleteDi
Teresa, that looks delicious! At first I thought by looking at the picture it was sort of like a quiche, with eggs. But it had mayo instead. Well it looks easy and super yummy and I want to give it a try this weekend!
ReplyDeleteIs Summer Pie a good traveler, historically?
ReplyDeleteThis looks sooooo good! And I have a surplus of tomatoes and basil from the garden, thank you for sharing! I think it's tonight's dinner.
ReplyDeletethis looks and sounds yummmmmy. I am going to have to make it. AND I like the idea of eating it cold.
ReplyDeleteThat looks yumalicious! Hope you are doing well and staying cool. I myself pretty much live in the air conditioning except for yard sale days of course:)
ReplyDeletexo
LeAnn
This looks SO good... I'm just starting to get tomatoes from my garden, in all different colors. I'll have to give this a try and well, cold... of course.
ReplyDeleteSummer Pie,
ReplyDeleteI think I
love you, too!
This looks
scrumptious and
I can't wait
to put it to
the test! It's
not always easy
to photograph food
and have it look
good....but these
photos DO!
Have a wonderful
weekend : )
xx Suzanne
I will be making this Ben - sounds so super good. No eggs eh? Well, I won't tell the girls I found a recipe for something without eggs. They wouldn't understand. Now, if I'm bringing bread and a cappuccino maker, and fresh roasted coffee beans, seems only fair that you'd bring the summer pie, cause it will still technically be summer, but law, I'm hoping for some cooler temps when you come. 27 Days.
ReplyDeleteOne of my favorites...tomatoes picked right off the vine and basil straight from the herb garden. A fresh salad and an icy glass of lemonade alongside...perfect! Thanks for sharing your recipe...it's already on the menu!
ReplyDeleteThis looks yummy! Thanks for sharing the recipe:)
ReplyDeleteDonna
I made tomato pie last year and forgot all about it until just now! Thanks for this recipe!
ReplyDeleteSummer Pie looks wonderful! I am a new member of the tomato bandwagon and I only like them cooked. I'm totally adding this to my recipes to try. Of course if you just want to make it for me when you are here, that's fine too!
ReplyDeleteI am trying this recipe tonight for dinner. Grilled lemon chicken, your pie and sliced peaches. YUM! Thanks!
ReplyDeleteNow making this for the second time! Gotta' use up the rest of those Romas. Thanks!
ReplyDeleteI live in the southern hemisphere so it's summer here now. Ivan just told me our tomatoes are starting to ripen and our basil is going great guns so this is going on the menu for next week!
ReplyDelete