Tomato Onion Pie
Are you looking for some creative ways to use all of those fresh tomatoes from the garden? Look no further than this tomato, onion pie. It is a delicious twist on the traditional, Southern tomato pie recipe.
Layering caramelized onions with tomatoes and fresh basil creates a sweet and savory flavor that can not be beat.
I lightened up the recipe by replacing half of the mayonnaise with plain Greek yogurt. The pie still tasted indulgent, and my husband never knew the difference.
Tomato and onion pie is a perfect way to utilize fresh tomatoes and onions from the garden this summer.
The key to a perfect tomato pie is making sure you drain and get all of the tomato liquid out so you do not end up with a soggy pie!
Caramelized onions, fresh tomatoes, and basil layered together create a delicious sweet and savory pie.
Tomato, onion pie is the perfect addition to grilled chicken or steak or enjoyed by itself for lunch.
Tomato Onion Pie
- 1 frozen pie crust, pre-baked
- 1 tbsp. olive oil
- 3 large ripe tomatoes, sliced
- 2 large Vidalia onions, sliced
- 4-5 basil leaves, chopped
- 1/2 cup light mayonnaise
- 1/2 cup plain Greek yogurt
- 1 cup cheddar cheese
- 1/2 cup mozzarella cheese
- Salt and pepper
- Let tomatoes drain in a colander for about 30 minutes and pat with paper towel to remove excess liquid.
- Meanwhile, preheat oven to 350 degrees.
- Heat olive oil in a medium saucepan over medium heat.
- Add onions and sauté' until caramelized (about 15 minutes), and let cool.
- Layer 1/2 tomatoes, 1/2 onions, and 1/2 basil in the prepared pie crust. Season with salt and pepper.
- Repeat layers.
- Mix mayonnaise, Greek yogurt, and cheeses in a small bowl, and spread on top of pie.
- Bake for 30 minutes. Let stand for 10 minutes before serving.
- Store pie in the refrigerator for up to 3 days
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