The last tomato pie I did was good, but I thought it was worth another try. Boy, was I right! This tomato pie is so good, if this were at a restaurant I would order it all the time! (Oh, Jim Barnes at The Blue Pear, hint, hint, your food is awesome, this would fit right in). I originally thought it was going to be more of a pain than it was worth because it was a few more steps, but it was more than worth it 🙂
You will need one premade piecrust, cherry tomatoes, 1/4c fresh basil, 1/2c cheddar cheese, 1/2c mozzarella cheese, 1/4c mayonnaise, 1/2 red onion, 5 cloves garlic, salt, pepper and olive oil.
Put the piecrust in a pie pan. Pierce the bottom and sides, (It has been decades since I tried to do the edge of a piecrust!).
Put the piecrust in the oven at 450° for 10 minutes. Remove the crust from the oven and let it cool completely. (I was in a hurry so I put it in the fridge :) Take the cooled crust and cover the bottom with halved tomatoes, cut side up. Feel free to add salt on top of the tomatoes. Then take pieces of red onion and put them on top of the cherry tomatoes. I thought I would make it pretty even though you can’t see it when it’s done! LOL!
Sprinkle the minced garlic, cheddar cheese, mozzarella cheese and 1/2 of the fresh basil on top of the tomato and onion.
Spread the mayonnaise on top of the cheese mixture. Sprinkle the remaining basil on top.
Put it back in the oven for 30 minutes at 350°. Take it out and let it cool for a good 10 minutes.
Cut it up and serve it with more halved cherry tomatoes and basil :-)
It is one of the best things I have ever tasted! I cannot make this too often or I will just live on it until it is gone!