Without a doubt, it has been a tomato filled week and it is difficult to choose “the” best dish for me I would say the cacciatore and Michel will disagree and vote for tomato pie or the numerous tomato sandwiches, and PLT’s of the week so there will be no clear winner. Thanks to all the sweet friends that shared their summer crop of tomatoes. Every single tomato has had a place of honor whether it be in a pot of soup, between slices of bread, or a saucy addition to a favorite chicken dish.
Rose’s Slap Ya Mama Tomato Pie
I’m not a very good pie crust baker so I use the ones in the refrigerator case Pillsbury or any good brand will do just roll it out a little to fit a 9-inch pie dish, do blind bake the crust and I highly recommend using pie weights. It doesn’t matter to me if the tomatoes are peeled, but I think they hold together better with the skin on especially if they are on the very ripe side. If you like to peel the tomatoes feel free to do so.
Slice 4 large tomatoes 1/4 inch thick, place in a colander to drain for at least one hour, and lay them out on a paper towel-lined sheet pan (2 thicknesses of paper towels between each layer of tomatoes).
Tomato Pie topping blend and set aside:
1/4 teaspoon Slap Ya Mama Cajun seasoning white pepper blend
1/4 teaspoon Slap Ya Mama Cajun seasoning
1-1+1/2 cups Duke’s mayonnaise (start with 1 cup)
1/2 cup grated Romano cheese
1/4 cup grated parmesan
1 cup fresh mozzarella cheese torn into pieces
1 cup shredded sharp cheddar
If the mix seems dry add a little more of the 1/2 cup of mayo.
12 fresh basil leaves
3-4 green onions, sliced about 1/4 inch thick
Additional Cajun seasoning to sprinkle over layers
Begin layering the tomatoes basil, green onions, and seasoning. Top the pie with the cheese and mayo topping (to the edges). Bake in a 400º oven for 25 minutes or until golden. Allow resting for 10-15 minutes
*Use a pie crust ring or foil ring to prevent the edge of the crust from burning