Garden Fresh Tomato Pizza Pie
Growing tomatoes is a waiting game.
You plant the seedlings, water, weed, and feed them and then wait until one day the petite yellow blossoms give birth to tiny green globes that slowly, ever-so-slowly ripen into succulent mature fruit bursting with flavor. At long last, the first perfect specimen is ready to be harvested and enjoyed . . . until, that is, you go to pick it and see that some greedy garden critter has already taken a bite or three out of your perfect red baby with its little rodent incisors.
Now, I didn’t exactly see this crime go down, but all signs point to this guy.
You begin to inventively cuss the little varmint out, but then see that many more beautiful specimens are already on their way, too high up for your resident rodent to bother with, meaning, there’s hope that one day soon you might actually get to sample a single, glorious, garden grown specimen. So you wait, yet again, until one by one the tomatoes ripen, slowly picking up production until . . .
Every bowl you own is suddenly overflowing with Eat-me-now! tomatoes, and every flat surface in your home looks like this. You blink your eyes, and find yourselves sitting on your couch to eat, precariously balancing a plate of spaghetti and meatballs on the lap of your white pants because your kitchen table is now home to a tomato commune.
Photo courtesy of: journey11.wordpress.com/tag/canning/
Out of desperation, you begin ding-dong-ditching your friends, neighbors and countrymen with suspicious brown bags filled to the brim with these red, seeded suckers, and then finally you resort to unsavory practices just to be able to claim that you “didn’t let a single one go to waste.”
Don’t be that guy.
Instead, make this tomato pie. I made a double batch, and have one stored in the freezer for a random, frigid January eve when we will have completely forgotten the glorious taste of uncrunchy, unpink tomatoes, and will revel in the beauty of this dish.
We scarfed down the other one lickety-split because it was like a deliciously drippy pizza in a pie shell.
Each pie took about 5 large tomatoes, so between these pies, the fresh salsa, and the spaghetti sauce I just made (and all of the doorbell shenanigans) my counters are clear.
My tomato plants have also exhausted their supply, so it seems that I’m done with tomato production, cooking, and hijinks for this year.
But, oh, what a bountiful, beautiful ride it was while it lasted!
Here’s how you make the pie.
Modified recipe courtesy of: Design Corral
– 1/2 cup pesto (store bought is fine)
-4-6 fresh tomatoes sliced
-Store bought pie crust
-Fresh basil 8-10 leaves chopped
-1/2 large, sweet onion, thinly sliced
– 2 cloves garlic – minced
-1 cup grated mozzarella cheese
-1 cup grated cheddar cheese
-1 cup mayonnaise
Slice and salt tomatoes, then let them drain for 20-30 minutes in a colander or paper towel. The salt helps them release some of their juice so your pie isn’t too wet.
Poke holes in crust with a fork, and pre-bake a pre-made empty pie shell for 10 minutes on 350º. Spread pesto over baked pie crust.
Layer drained tomatoes in pre-made pie crust.
Add sliced onions, garlic, and salt and pepper to taste.
Top with more tomato slices, and 8-10 chopped basil leaves.
In a bowl, mix 1 cup grated mozzarella,1 cup grated cheddar and 1 cup mayonnaise.
Spread cheese/mayo mixture evenly over the pie and bake at 350º for 30 minutes.
This recipe is great on its own as a meatless meal, but would also be fantastic with a side of grilled chicken or steak as well as a lettuce salad.
And here’s the printable version:
Garden Fresh Tomato Pizza Pie
|Prep time||30 minutes|
|Cook time||30 minutes|
|Total time||1 hour|
- 4-6 Large fresh tomatoes (sliced)
- pie crust (store-bought)
- 8-10 fresh basil leaves (chopped)
- 1/2 large onion (thinly sliced)
- 1 cup grated mozzarella cheese ((use cubed fresh if desired))
- 1 cup grated cheddar cheese
- 1 cup mayo
- 2 cloves garlic (minced)
- salt and pepper to taste
- 1/2 cup pesto
|Slice and salt tomatoes, then let them drain for 20-30 minutes in a colander. |
|Poke holes in pie crust, and pre-bake for 10 min at 350º.|
|Spread pesto on the pre-baked crust and then layer tomatoes in pie crust, topping with onions, garlic, salt and pepper, more tomatoes, and basil.|
|In a bowl, mix cheeses and mayo. Spread evenly over the pie and bake at 350º for 30 minutes.|
Until next year my garden fresh gems. You are in a class by yourself!