Our little garden has done really well this year, so I've had to come up with different ways to use tomatoes, zuchinni and squash.
A friend told me about tomato pie a few years ago. Just a quick cut this, mix that sort of run down.
Said it was so easy no recipe was necessary.
Of course I didn't remember all the steps, so I googled it when I got home and ended up making Paula Deen's version.
Yummy, but oh so rich. Really rich. Then I read some of the comments in the review section.
Many people said they used much less mayonaise than called for.
So, when I made it again, I tried less mayo. Perfect.
It really is so easy you don't need a recipe, but here's how I make mine.
This recipe is for one pie.
Preheat oven to 350 degrees.
Cook the crust till slightly golden. You can do this while you are preparing the filling.
I peeled my tomatoes by dropping them in some very hot water for a few seconds.
The skin easily slides off.
Cut the tomatoes in half, remove the core and as much of the seeds as possible. Four or five large tomatoes for one pie.
Roughly chop them and place in a colander. Sprinkle with a little salt. Put the colander in the sink or on a towel to catch the juice.
You want to get as much of the water out of the tomato as possible so you pie won't be runny.
Cut 1/2 onion into very thin slices.
For this I used monterey jack and cheddar.
Stir in about 1/3 cup of mayo. If you are from the south, you know there is only one brand of mayonnaise. Dukes.
But you use whatever makes you happy.
Add a few shakes of hot sauce, as much or as little as you like, and mix well.
Put the tomato and onion in the (mostly) cooked pie crust.
I say spread, but you just sort of crumble it on and spread it around with your fingers. Moistened fingers work best.
Cook uncovered at 350 degrees for 30-45 minutes. Till the cheese begins to get golden and brown.