2 1/2poundstomatoesRoma or other meaty variety with fewer seeds
Kosher saltfor sprinkling tomatoes
1bunchfresh basilchopped, 1 cup
black pepperfreshly cracked, to taste
1/2cupmayonnaise
1largeegg
2cupsgrated cheesecheddar, mozzarella, monterey jack, or any combo you'd like
Instructions
Pre-bake pie crust and cool completely. (Instructions for pre-baking in Pie Crust Recipe - place crust in pie plate and crimp edges. Line the crust with aluminum foil and fill with pie weights. Bake at 375°F for 20-25 minutes, then remove pie weights and foil and cook 5 minutes more until light golden brown.)
While pie crust is baking, slice tomatoes 1⁄4”-1⁄2” thick. Remove any seeds or watery pulp with your fingers. Spread the tomatoes in a single layer over several thicknesses of paper towels on a baking sheet. Sprinkle with salt - a light sprinkling will do. Allow tomatoes to rest for 30 minutes - the salt will help the tomatoes to release excess water. After 30 minutes, pat the tomatoes with additional dry paper towels. Remove as much of the moisture as possible.
Preheat oven to 350°F.
Fill the bottom of the cooled pie crust with a single layer of tomatoes. Sprinkle with black pepper and 1⁄3 of the chopped basil.
In a separate bowl, mix together mayonnaise and the egg until combined. Stir in the cheese.
Spread about 1⁄3 of the cheese mixture over the tomatoes and basil. Continue layering tomatoes, pepper, basil, and cheese mixture. We did three layers of tomatoes with just a little bit of the mayo/cheese mixture spooned on top of the final layer. Reserve the final bit of chopped basil to garnish the pie after it has baked.
Bake pie for 25 minutes until the center is set (no longer jiggles). Cover the edges of the pie crust with aluminum foil once they are golden brown so they do not burn.
Allow pie to cool for 20-30 minutes before slicing. Garnish with fresh basil and serve.
Notes
We used cheddar and mozzarella in this pie and the balance was great with the other ingredients. If you are using grocery store tomatoes, watch the salt levels between the cheeses you choose, the mayonnaise, and the salt that you sprinkle over the tomatoes to help release moisture. This pie can swing salty if you do not have enough flavor in the tomatoes to balance.
Vine-ripened tomatoes from your garden make a world of difference in this tomato pie. Grocery store tomatoes have less flavor and less sweetness to contrast with the saltiness of the mayo and cheese mixture. Still good, but if you can get your hands on homegrown tomatoes, those are the way to go.
The basil quantity is really up to you. Use more or use less, depending on your personal taste and supply. You can also add some other of your favorite fresh herbs into this dish - oregano, parsley, and dill are all popular herbs in tomato pie.