I have yet to play doctor on my camera to extract the card that is currently stuck in said camera. That card has pictures of a recipe I wish to share with y’all, but it will have to wait. For now, I want to tell my friends about an amazing way to use any remaining (or even canning) tomatoes from your gardens.
I calculated the cost per pie for this recipe and it is only about $4!!! The tomatoes were free Romas and all I really bought was the cheese, onion, and pie crust. If you’re fancy and like to get your hands dirty, go ahead and make your own crust. In all honesty, you don’t necessarily NEED a crust, because the cheese can handle that for you. However, if you like pastry, as I do, then go for the crust.
Easy Tomato Pie
4-5 Roma tomatoes (you can use any type you like, just make sure you have enough to make 2 layers)
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded Mexican blend cheese
1/4 small onion
1 pie crust
salt and pepper
Preheat the oven for 350 degrees. While the oven is heating, slice the tomatoes so they are tiny disks. Don’t slice to thin. You want them to be chunky little Frisbee disks!
After you have cut up all the tomatoes, layer them in the bottom of the pie crust. Only do 1 layer of them for now. Sprinkle salt and pepper on them before you spread on a little onion. I only do 1 layer of onion, especially if it is a fresh onion. Too much onion can be a bad thing. One layer, however, will give it enough kick but won’t actually have you tasting onion all day.
After the layer of onion, spread the shredded cheddar over the layer. I actually didn’t measure this at all and eyeballed it a lot. Just cover the layer with enough cheese to satisfy your hungry belly.
Once you have layered the cheese, create another layer of tomato and then a last layer of the Mexican blend cheese. I chose two different cheeses because sharp can be really strong in taste. Having a strong cheese and a weaker cheese blend together really balanced the pie.
That is all you have to do. Put it in the oven until it’s bubbly. I put it in for 20 minutes, checked on it and then let it go for another 10 minutes. It came out delicious, cheesy and oh so good. You can eat this baby for breakfast, lunch or dinner!
Thanks to my good friend and mentor, Vicki for sharing this recipe with me so I could share it with the world. Happy Cooking!