Thursday, September 20, 2012

Savoring the Last Taste of Summer

Last week I made a new-to-me recipe that celebrated the most wonderful taste of summer,  fresh tomatoes.  I had a recipe for tomato pie that somebody had given me years ago that I'd never tried and I wanted to do something with some of the last of my garden tomatoes before they were gone for the season. But as I looked at the recipe, it seemed very fat-laden, so I went online and found a paired down version. It was a winner and we really enjoyed it. Here is my version.
 First, a baked and cooled pie shell.
 Layer in some beautifully sliced fresh tomatoes and top these with fresh basil leaves.
 Repeat the tomato and basil layers.
 Top with a mixture of light mayo, mozarella, feta cheese. Sprinkle parmesan cheese over this and bake.
Voila! Tomato pie! It is so delicious and though hot, the tomatoes still  taste fresh and wonderful and the fresh basil flavor shines through. It does have a tendency to by rather juicy, so it is best eaten up the day it is made, but I have had leftovers and heated up in the oven seems to take care of the wetness.
Here's the recipe:
For the pie shell:   1 and 1/4 cups flour
                              1/4 teaspoon salt
                              1 Tablespoon sugar
                              1/4 cup cooking oil
                              2 Tablespoons light sour cream
                              2 Tablespoons water
                             Mix together with a fork until a ball forms; roll out and put into a
                             slightly greased pie plate. Bake at 350 degrees for about 25
                             minutes. You may want to put foil around the edge to prevent
                             over-browing. Remove from oven and cool.
For the filling:       1 and 1/2 pounds fresh tomatoes, sliced
                             1 bunch basil
                              1/2 cup reduced fat mayonaise
                              1/2 cup part skim shredded mozzarella cheese
                              1/2 cup reduced fat feta cheese
                              1/4 cup sliced green onions
                              salt and pepper
                              2 Tablespoons grated parmesan cheese
                              Put a layer of sliced tomatoes into the pie shell, top with fresh
                              basil leaves. Sprinkle with salt and pepper to taste. Repeat the
                              layer of tomatoes and basil.
                             Mix together the mozzarella, feta, mayonaise and green onions.
                             Then spread the cheese/mayo mixture over the top of the
                             tomatoes. Sprinkle parmesan cheese on top. Bake the pie for
                             45 minutes, or until golden brown.


  1. Your tomato pie looks delicious!!! Our weather has turned cooler and I may have to gather green tomatoes. What do you do with yours? Nancy

    1. You know, I don't usually do anything with my green tomatoes except hope they will turn red on the counter. Sometimes they do! Doesn't it seem like a switch was turned on and overnight the weather became Fall?

  2. Looks very interesting! Thank you for sharing. :-)

    1. Thank you Angela. If you like tomatoes and basil, it is very tasty.