Tomato Pie is a traditional southern dish. I took the basics and put an Italian spin on it. This is perfect for brunch or a light supper on a hot summer evening. It was a hit around here. Even though I made two, they were gone quickly. So quickly I never got a photo of a slice of pie!
- Pie Crusts, 2
- Tomatoes, 5 or 6
- Mozzarella Cheese, 16 ounces
- Sour Cream, 8 ounces
- Basil, 3 or 4 tablespoons when snipped, or equivalent dry
- Garlic, 6 to 8 cloves
Preheat the oven to 350. Slice the tomatoes.
Arrange the tomatoes on a baking pan or in a baking dish. Sprinkle with salt and set them aside for a little while you snip the basil, grate the mozzarella and mince the garlic.
Combine the sour cream with the garlic, mozzarella, basil and a bit of pepper.
Blot the tomatoes with paper towels.
Spread the crusts in two buttered pie pans and arrange the tomatoes in a couple of layers.
Divide the sour cream mixture in half and spread it over the tomatoes in each dish. Grate a generous layer of Parmesan on top.
Fold the edges of the crust in or flute the edges if you’d prefer. Bake for 25 minutes or so, until the crust is browned and everything is warm and gooey.
Let it stand for at least 15 to 20 minutes before slicing and serving. Enjoy!