Tomato Pie Recipe

The first time I came across this tomato pie recipe I was a little reluctant to try it. In my mind pies are supposed to be sweet filled with things like apples and cherries. I had a bunch of tomatoes sitting on the counter and needed to cook something for lunch, to I thought why not…. and guess what, we loved it. I now make it all summer long, usually with fresh tomatoes and I serve it with a side salad.

One of the great things about going on vacation is I get to hang out with my friends, and sometimes meet their friends, who sometimes have OMG-this-is-so-GOOD dishes that they bring over. This tomato pie recipe is a result of one of these encounters. The first time I heard of it (”tomato pie”, hmm, oooookaaaay) my brain suffered a little cognitive dissonance (never heard those two words, tomato and pie, joined at the hip like that before). Seconds after taking a bite however, I was begging for the recipe. Many thanks to Diane Connolly (aka Lady Di) who graciously wrote it out on some post-it notes for me at the dinner table. It is the first thing I cooked when I got back home. Think pizza meets cheesy bread and they make-out in a pie crust. The recipe lends itself to estimates. Handfuls of this, handfuls of that. I measured, but you could eyeball it and it would still work out. Feel free to change the cheeses around, play with the spices. I made a homemade pie crust, but for this recipe a good quality prepared crust would work fine.

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From Simply Recipes.