Tomato Pie
Indulge in the delightful goodness of this Southern Tomato Pie, American-style, where a creamy, cheesy, and tomato-packed dream is lovingly encased in a buttery pie crust. Delicious!
Ingredients
Tomato Filling
- 1 tablespoon olive oil
- ½ teaspoon finely chopped garlic
- ¼ cup sliced scallions – only the white parts or spring onion whites
- 6 tomatoes (medium to large) or 500 grams, chopped in 1 to 1.5 inch cubes
- ½ teaspoon sugar
- ½ teaspoon salt or add as per taste
- ¼ teaspoon crushed black pepper
- ½ teaspoon dried oregano
- ½ teaspoon red chili flakes or ¼ teaspoon cayenne pepper – optional
- 1 teaspoon red wine – optional
- ¼ cup chopped scallions – only the green parts or spring onion greens
- 3 tablespoons chopped basil or 8 to 10 basil or 2 to 3 teaspoons dried basil
For Mayo Filling
For Assembly
- ⅓ cup shredded cheddar cheese
- ⅓ cup shredded mozzarella cheese
- ¼ cup grated Parmesan- vegetarian
- 2 to 3 pinches white pepper or black pepper
Instructions
Make Tomato Filling
- Rinse and chop tomatoes into 1 to 1.5 inch cubes. Set aside.
- In a skillet or frying pan, heat olive oil. Keep the heat to low or medium-low and add finely chopped garlic and sliced scallion whites. Sauté for a minute.
- Add the chopped tomatoes, sugar, crushed black pepper and salt, adjusting the seasonings to your taste. Mix very well.
- Increase the heat to high or medium-high and begin to sauté the tomatoes. Initially, the tomatoes will release a lot of juice, but continue to sauté and the liquid will slowly evaporate.
- Sauté until the juices are mostly evaporated. You'll know the sauce is ready when you move a spoon from the center of the pan and can see a clear bottom without any juices.
- Add red chili flakes, dried oregano and red wine. Both red chili flakes and red wine are optional, but they offer a ton of flavor.
- Stir and deglaze, scraping up any bits that have stuck to the bottom of the pan. *You can substitute ¼ teaspoon of cayenne for the red chili flakes.
- Lastly, add the chopped scallion greens and chopped basil. Mix well and switch off the heat. Let this tomato filling cool. *If you do not have fresh basil, then substitute 2 to 3 teaspoons of dried basil instead.
Making Mayo Filling
- In a mixing bowl, add ½ cup mayonnaise (eggless), ½ cup shredded cheddar cheese, ½ cup shredded mozzarella cheese. Mix thoroughly and set aside.
Par Baking Pie Crust
- Take 450 grams pie dough or one 9 inch unbaked pastry shell and roll the pie crust to an even 0.5 to 1 mm thickness. Place the rolled crust on a 9 or 10 inch pie pan.
- Cover crust with a kitchen towel or cling film and refrigerate for 15 minutes. Meanwhile, preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) for 15 minutes
- Par bake the pie for 10 to 15 minutes. You do not need to bake it completely.
Assembling The Pie
- Let the par baked crust cool to room temperature.
- Then top with ⅓ cup shredded cheddar cheese.
- Add the prepared tomato filling and spread it evenly.
- Next top with ⅓ cup shredded mozzarella cheese.
- Using a spoon, dollop the mayo filling all over. Gently spread the filling out to the edges using a small silicone spatula, an offset spatula, or even the back of a spoon.
- Lastly, sprinkle ¼ cup grated vegetarian parmesan and 2 to 3 pinches of white or black pepper.
- Bake at 190 degrees Celsius (375 degrees Fahrenheit) for 30 to 35 minutes until the edges and sides of the crust are golden.
- Remove and allow to rest for 10 minutes. Serve hot and garnish with chopped parsley, basil, scallion greens, cilantro or chives.
Nutrition
Calories: 401kcalCarbohydrates: 35gProtein: 11gFat: 24gSaturated Fat: 9gCholesterol: 25mgSodium: 693mgPotassium: 314mgFiber: 3gSugar: 5gVitamin A: 1129IUVitamin C: 14mgCalcium: 209mgIron: 2mg
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