How To Make Tomato Pie

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: provolone cheese

Low-fat mozzarella reduces calories while maintaining texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor without dairy.

Slice the Slocum tomatoes and let them sit on a paper towel to drain excess liquid.

Season the tomatoes with kosher salt and squeeze out some excess liquid over the sink if necessary.

Mix 1/2 cup of mayonnaise with 2 cups of cheddar cheese in a bowl.

Add 1 teaspoon of onion powder and a dash of cayenne pepper to the cheese mixture and stir.

Pre-bake a 9-inch pie shell in the oven for 10 minutes with rice on parchment paper to set it up.

Pile the sliced tomatoes into the pre-baked pie crust.

Sprinkle a little kosher salt and black pepper over the tomatoes.

Chop fresh basil leaves and add them on top of the tomatoes, using about a tablespoon.

Pour the mayonnaise and cheese mixture over the tomatoes, ensuring it's piled high.

Bake in a preheated 350°F (177°C) oven for about 30 minutes until the tomatoes have cooked down and the cheese has melted.

Let the pie sit for 10 to 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens