August is the curse and blessing of summer tomatoes. I mean we have been awash in summer tomatoes and everyone of them is delicious. But it can be a little too many tomatoes. So I am always looking for new recipes to incorporate the tomatoes with new flavors.
This pie is absolutely delicious. You could add meatballs or Italian Sausage and make it more substantial.
Bake pie crust at 350 degrees until golden brown, approximately 20 minutes. I use pie weights to prevent the shell from shrinking. While the crust is baking, caramelize a medium size yellow onion.
Cut four or five tomates into small wedges. Press through a ricer to remove all the liquid possible. I let the tomatoes drain for two hours after I put them in a ricer. I also seasoned with salt and pepper at this stage. The salt would draw out even more liquid.
Once the crust is browned, place caramelized onions on the bottom. Add the tomatoes and basil.
Next mix cheese, mayonnaise and hot sauce. Spread over tomato and basil mixture.
Bake at 350 degrees for 25 to 30 minutes or until the top is golden brown and cheese is melted.
Let cool for 10 minutes before you cut. A wonderful dish…. The summer tomato flavor is captured perfectly and the onions add the best flavor.
Prepared pie Crust
1 medium onion, sliced
4 to 5 tomatoes
1/4 c. chopped basil
3/4 c. mayonnaise
2 c. shredded Mozzarella, Monterrey Jack or Gruyere
1 t. of hot sauce, like Tabasco
Salt and Pepper to taste