This time of the year, tomatoes tend to ripen faster than you can eat them. That is, unless you have a go-to recipe to use up several all at once. This is based on a recipe from Lee Bailey’s Tomatoes but I’ve made so many changes to it I’m ready to claim it as my own! 🙂 Frequent readers might notice this isn’t as ‘precise’ as a typical recipe post might be and that there are a lot of ingredients listed ‘to taste.’ There’s no big, involved explanation for that except there’s a wide variety of tomatoes out there and this is more about technique.
- Crust – You can use a box pie crust mix or frozen (thawed out but not pre-baked).
- Tomatoes – 3 pounds or so; about five or six good-sized
- Shredded Cheese – 1/2 to 1 c. depending on preference
- Mayo – about 1/4 c. (depends on the ‘wetness’ of the tomatoes)
- Basil – to taste
- Chives – to taste
- Salt to taste
Get your crust ready first. Follow the package instructions for a mix (if you prefer, you can use Bisquick – I use a cup of mix, 1/4 c. softened butter, and a couple tablespoons of boiling water) or, if you’re using a frozen pie crust, let it thaw but don’t pre-bake. If you want to include a top, thaw a second one. Press the dough into a pie pan (reserving some for the top if you desire).
Slice your tomatoes somewhat thickly. Depending on how juicy they are, you may want to put the slices on a cooling rack over a plate so they can drain. If they’re on the dry side, you can slice directly into your mixing bowl. I usually slice all of mine into the bowl, and just before adding the other ingredients I drain off any juice that’s accumulated.
Mix the rest of the ingredients into the tomatoes and stir to combine. Transfer to the pie crust. Add a top crust if you desire. (A top layer seems to lead to a more moist pie; a ‘topless’ pie like the one in the picture is a little drier and has more of a casserole consistency).
Bake at 400 degrees for 20-25 minutes.