Monday, August 2, 2010
Tomato pie can take on many personalities. The addition of basil adds a new dimension to this classic way to use an abundance of summer tomatoes. If you think ahead, brush your hot-from-the-oven, freshly baked pie shell with egg white to seal it and prevent it from absorbing the tomato juice.
I have a new appreciation for tomato pie the past few years. It is always a success because it’s hard NOT to like something baked in a flaky pie crust. The addition of fresh basil make this (possibly) even better than my favorite recipe of a year ago (HERE)
I found the amount of mayonnaise and sour cream to be extreme (at least for the small amount of tomatoes I had on hand at the time). You may want to adjust up or down - but my preference would be to cut both the mayo and sour cream to just 1/3 cup (instead of 1/2 cup)
This recipe called for sliced green onion and large basil leaves. Since I don’t like finding an entire whole basil leaf in anything - I thinly sliced mine. It was much easier to serve and consume that way.
I find I like mine served cold, since it holds it’s shape and has an entirely different flavor. But I wouldn’t refuse a slice fresh from the oven...
For the recipe, and step-by-step photos - go to: