When life gives you lemons…
you make lemonade, or so the saying goes.
So, I guess when life (or your garden) gives you
tomatoes… you make Tomato Pie.
I know, I know.
You don’t normally think of tomatoes and pie
together in one recipe, but trust me when I say
how yummy this is. This is an ole’ family favorite,
and I have made this dozens of times.
Flaky pie crust, tomatoes, cheese and fresh herbs.
How can you go wrong?
Iron Skillet Tomato Pie
I am excited to be joining a fabulous group of
ladies today for
They will be sharing all kinds of Farmhouse
Fabulousness, so please make sure you visit
all the blogs I will be sharing below.
Eastern North Carolina experienced a major
heat wave this year, and it really did a number
on my garden.
But, my Container Garden Pots were able to
be moved into the shade and I was able to save
some of my tomato plants. I just picked a big bowl
of vine-ripened little jewels…and could not wait to
make this recipe.
I sliced about 2.5 pounds of tomatoes.
Then, placed the slices on paper towels and
sprinkled with sea salt.
This will help draw out the moisture, and will
prevent your pie from being too juicy and runny.
(Let them sit for about 10 minutes, then dab the slices with a paper towel.)
Next, slice a medium-sized sweet onion, and sauté
in some olive oil.
I like to also add fresh, green onion tops.
You can use any assortment of herbs, such as dill and
basil. Chop them up finely.
I cheated and used a pre-packaged pie crust.
Not as flaky and delicious as my Cream Cheese
Crust Recipe, but I do love the time saved.
(Pre-cook your pie shell for about 20 mins in a 375 degree oven, or
per package directions.)
Place a layer of sliced tomatoes on the bottom, then
sprinkle with salt and pepper.
Next, layer on some of the sautéed onions;
fresh, sliced green onions; and, fresh chopped herbs.
Finally, sprinkle on some cheese.
You can use any variety of cheese or even use a
cheese-blend. I often use mozzarella and cheddar cheese,
but I used what I had on hand which
was Asiago and Parmesan.
Repeat the layers.
I like to have 3-4 layers.
For the final layer, leave off the cheese.
Mix one cup of mayo with two cups of cheese(s).
Spread this mixture on top.
I use folded lengths of tin foil, placed over the pie crust
to prevent it from burning.
About 15 mins in a 375 degree oven, you will get
a piping, hot and bubbling Tomato Pie.
You can also add sliced ham, pancetta, bacon, etc. which
will turn this Tomato Pie from a side dish into a Main Dish.
A slice of “pie” never tasted so good.
Trust me … you’ll want seconds.
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Now, please make sure you visit these other
ladies and see what Farmhouse Goodness they
are sharing today…
For more Farmhouse Goodness from
The Everyday Home – visit these posts…
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