Up until five years ago I had never experienced tomato pie nor had I ever a strong inclination to make it. It wasn’t until I got a call from my Mom one day right after she’d heard a food story on NPR that my curiosity was finally piqued. That’s because NPR featured a winning recipe out of hundreds of submissions for none other than tomato pie. Really, tomato pie?! When I went home to visit St. Louis that August, tomato season was finally in full swing so of course, there waiting for us was the long talked about tomato pie, fresh out of the oven. After taking that first bite, I remember being shocked at the amount of flavor held in those tomatoes and the perfect sweetness of the onions. Then that wonderfully cheesy topping and crumbly crust hit me too and wow, what a mouthwatering combination! I was made an instant believer. Needless to say, I now eagerly await the ripening of those August tomatoes so that I can make the ultimate summer treat, none other than tomato pie.
Slightly Adapted from Kathy Lloyd’s Tomato Pie as featured on NPR’s All Things Considered
2 lb ripe tomatoes, cut thick
2 1⁄4 c. Original Bisquick mix
2⁄3 c. milk
1 large Vidalia onion, cut in half and sliced thin
1⁄2 c. basil leaves
2 c. shredded sharp cheddar cheese
4 oz crumbled goat cheese
heaping 1⁄2 c. mayo (Try to avoid low-fat or olive oil versions)
- Preheat oven to 450 degrees.
- Lay tomato slices out on paper towels and salt generously. Let sit for 30 minutes to pull out excess liquid.
- Follow biscuit recipe on the Bisquick box by stirring the batter and milk together in a medium bowl.
- Pat dough evenly into a 9-inch pie dish. Spray foil with cooking spray, cover pie dish, and then place another pie dish directly on top to keep the dough from rising too much during baking (or fill foil with pie weights). Bake for 12-14 minutes and allow to cool slightly. Lower oven temperature to 350 degrees.
- Begin layering the filling into your pie crust. Start with a layer of onions, followed by tomatoes, a little salt and pepper and lastly, basil leaves. Repeat again and try to make three or four layers for your pie, building it up real tall.
- In a separate bowl, combine the cheeses and mayo and mix well, using your hands. Cover the tomato and onion layers with the cheese and mayo mixture as seen below.
- Place tomato pie on a baking sheet (provides a safety net for any drips) and bake for about 1 hour or until you see a nice browning on the cheese.
- Bon Appetit!