Jasdip -- Your Tomato Pie?

Yeah, that looks infinitely more delicious than regular tomato pie, and much more what I always envisioned before I realized I'd been eating tomato pie as tomato focaccia (no, I know it's not; that's what the store calls it) for years. :)

Here you go. It's absolutely delicious.

1 9" pie shell

1/2 onion, chopped

3-4 plum tomatoes, cut in half horizontally and seeded and squeezed of excess juice; coarsely chopped (3 cups)

1/4 cup sliced basil

2 cups grated cheese

3/4 cup mayonnaise (I use 1/2 cup)

1 tsp hot sauce, or to taste

Preheat oven to 350° and cook pie shell 8-10 minutes until lightly golden. If using a frozen crust, cook longer.

Squeeze as much moisture out of the tomatoes as you can using a colander or towel.

Saute onions until nicely caramelized and sprinkle in pie crust. Spread tomatoes over, then basil. Combine the mayonnaise and shredded cheese and hot sauce It should be the consistency of a gooey snowball.

Spread over the tomatoes and bake 25-40 minutes until bubbly and heated through.

Thank-you!

I've never seen a gooey snowball, but I think I can imagine it well enough. :)

JC

Hahaha! I know that you've got a vivid imagination JC!

Thanks for the recipe, Jasdip.

Well, I didn't make the recipe, per se , but dinner was very well received. :)

Differences: bigger (11" diameter), pizza crust rather than pie, béchamel rather than mayonnaise (seemed easier), and I added spicy Italian chicken sausage and fennel. And stuff. :)

I wasn't feeling well a couple of days ago when I was supposed to make the dough, and I knew I'd be feeding people who'd prefer white, anyway, so I bought a dough ball at Whole Foods. I used an unglazed stoneware deep dish pan and blind baked the crust to just firm and starting to brown. Browned blobs of sausage. Caramelized the onion and fennel together. Used 5 long stem tomatoes because they seemed ripest and most fragrant. Chopped and drained and drizzled with EVOO (kalamata) and dried Italian herbs. I should have lightly cooked them to pull more water out of them, because they did weep in the pie. Didn't do anything to the basil except wash and tear. :) Put a little Quattro Fromaggio on the bottom to help seal the crust, then the sausage, onion/fennel, a sprinkle of pecorino romano, tomatoes, basil and cheese goo. The last was about half a cup of bechamel (olive oil base) with half a block of well drained feta and most about a quarter pound of grated gruyère, with the rest sprinkled over the top.

So not Jasdip's recipe, but totally inspired by it. Everybody loved it!