One of my absolute favorite things about summer is freshly picked tomatoes from our garden. There are few things better tasting in this world than a tomato sandwich with mayo, salt and pepper. One of the only things I like more is this pie! I dream about making this in early April every year and feel like I’m counting the days until my tomatoes ripen once they’re planted. If you give the recipe a try, I know you’ll understand why!
- 2-1/2 lbs tomatoes
- 2 tsp salt (separated)
- 1 c chopped white onion
- 1-3/4 c grated gruyere or Swiss cheese (Aldi has a great gruyere/Swiss blend I like, too!)
- 1/2 c grated parmesan cheese
- 3/4 c mayo
- 1/2 c basil, chopped
- 1 tbls thyme, chopped
- 1/4 tsp pepper
- 1 egg, beaten
- pie crust, I cut my recipe in half since you only need a bottom crust
- Preheat oven to 450o.
- Cut 2 lbs of tomatoes into 1/4 inch slices, remove seeds. Lay slices on paper towels and sprinkle with 1 tsp salt. Let sit 30 minutes.
- Roll out your pie crust and place in pie plate.
- Mix cheeses, mayo, herbs, pepper, 1 tsp salt and egg together in bowl.
- Put onion on bottom on the pie crust. Add 1/3 of cheese mixture. Layer tomatoes in overlapping pattern. Add cheese mixture. Add tomatoes. Add remaining cheese mixture.
- Slice remaining tomatoes 1/4 inch thick assemble on top. Top with Borsari seasoning of your choice!
- Bake in oven 40-45 minutes. Serve warm or chilled. It’s honestly great either way!