Heirloom Tomato Pie

Friday, August 17, 2012

From http://simplyrecipes.com – everyone LOVED this, we used heirloom tomatoes – the best! 


As stated, this recipe was adapted to add the Ritz crackers to the bottom of the pie to help absorb some of the juice from the tomatoes

Heirloom Tomato Pie

Yield: 1 9" pie


  • 1 – 9-inch pie shell
  • 1/2 yellow or red onion (chopped)
  • 3 cups chopped tomatoes (squeezed to remove excess juice)
  • 1/4 cup sliced basil (about 8 leaves*)
  • 2 cups grated cheese (combination of Gruyere or Mozarella)
  • 3/4 cup mayonnaise
  • Salt and freshly ground black pepper
  • 1/2 sleeve broken up ritz crackers


  1. Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden.
  2. Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel.
  3. Spread ritz over the bottom of the pie shell. Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.
  4. In a medium bowl, mix together the grated cheese, mayonnaise, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.
  5. Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes

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