This recipe was provided by Claudianna Todd
1 9-inch pie shell, refrigerated or favorite homemade pie pastry
3-4 tomatoes, sliced (yield at least 3 cups chopped tomatoes, 4 is better!)
1/2 teaspoon kosher salt
¼ to ½ cup chopped yellow or red onion (about 1/3 onion, diced) or use sliced green onions.
1/4 cup sliced basil, chiffonade (about 8 10 leaves) *
2 cups grated cheese (your choice, or mixture: sharp cheddar, monty jack, gruyere or mozzarella)
½ cup mayonnaise
½ to 1 teaspoon hot sauce
Freshly ground black pepper
- Preheat your oven to 350°F).
- Sprinkle the salt over the tomatoes and drain in a colander about 30 minutes. If the tomatoes still feel a bit wet, gently apply pressure to help release the extra water or dab with paper towels.
- While the tomatoes are draining, pre-bake the crust: Line the pastry shell with aluminum foil and spread pie weights to hold in place. Pre-bake the pie shell in the oven for about 8 to 10 minutes (a little longer for a frozen pie shell), until lightly browned. Then, use the tines of a fork to poke a few small holes in the bottom of the crust (for venting), and bake for 10 more minutes. Remove the foil and weights.
- Layer pre-baked pie shell with onions, tomatoes, basil: Sprinkle chopped onion over the bottom of your pre-baked pie crust shell.
- Spread the drained chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.
- Make cheese mixture, spread over tomatoes: In a medium bowl, mix together the grated cheese, mayonnaise, hot sauce, a sprinkling of freshly ground black pepper.
- Bake: place in oven and bake at 350°F until browned and bubbly, anywhere from 25 to 45 minutes.
*If you are having a shortage of fresh basil, use dried, just reduce amount. Use mixture of herbs if you like: oregano, basil, thyme, no rules!
You may want to cover the edges of the pastry with foil to prevent over browning, cook’s choice.