August 13, 2010

summer pie

In a wholehearted effort to use the word "summer" as much as possible while I still can, I have officially renamed my very favorite summertime recipe.

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.


  1. this looks like the perfect recipe for the surplus of tomatoes residing in my kitchen right now. i'm going to try it today.

    thank you for sharing it!


  2. So the hidden tomato mosaic is the 'surprise' inside! How nice!!


  3. 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!

  4. Is Summer Pie a good traveler, historically?

  5. This 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.

  6. this looks and sounds yummmmmy. I am going to have to make it. AND I like the idea of eating it cold.

  7. That 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:)


  8. 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.

  9. Summer Pie,
    I 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

  10. 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.

  11. One 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's already on the menu!

  12. This looks yummy! Thanks for sharing the recipe:)


  13. I made tomato pie last year and forgot all about it until just now! Thanks for this recipe!

  14. Summer 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!

  15. I am trying this recipe tonight for dinner. Grilled lemon chicken, your pie and sliced peaches. YUM! Thanks!

  16. Now making this for the second time! Gotta' use up the rest of those Romas. Thanks!

  17. I 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!