If you’re a tomato lover then tomato pie is something you need to try if you haven’t.  The best time of year to do this is when tomatoes are in season.  I took a bunch of photos from an event we did last year.

The first thing you need to do is pre cook your pie shells in a 350 oven for about 8 minutes until the crust starts to take on a light golden look.  Every oven is different so set a short timer and check it regularly until you get that desired color you are looking for.  Remember your going to bake it again so you don’t want to get the crust to dark on the first try.   Next slice a bunch of tomatoes up and drizzle with light evoo and s/p.  

Next fill the pie shells with the sliced tomatoes.  We used a heirloom mix of purple Cherokee, Yellow, and Green Zebra Tomatoes.  Next we topped it with a mixture of mayonnaise, parm cheese, salt and pepper.  You just want to cover it so you can’t see the tomatoes but don’t drown it.  The tomatoes will release a lot of moisture so if you add to much mayo topping it will become soupy. Next we topped it with shredded mozzarella.  We seasoned the top with some more salt and pepper and then topped it with some torn basil.  We put it in the 350 oven for 20-35 minutes and baked it.

Again like the early instructions on the crust keep an eye on it.  You are going for a golden look to the cheese on top. Set a short timer and check it until you get the perfect consistancy. Enjoy!