T-Pie

July 5, 2016

21  comments

Tomato pie - Leslie Anne TarabellaJuly means fireworks, days at the beach and  . . . fresh tomato pie. I put a twist on the Southern staple by giving it an Italian flavor for my husband’s love of all Italian food. It turned out to be the very BEST T-Pie ever!

Using the newspaper (after you’ve carefully read every word and removed my column for your scrapbook), cover a section with paper towels and let your tomatoes drain. Salt and pepper while they sit for a few minutes.

 

Tomato pie - Leslie Anne TarabellaSince I was on my way to a fancy party of some kind or the other, I used the pre-chopped onions so as not to stink-up my delicate hands and make my eyes a soggy mess. A spoonful of chopped garlic was added and zapped in the microwave for a few minutes. This really is the speedy way to go. 

 

Tomato pie - Leslie Anne TarabellaI used three cheeses, about 1/2  to 1 cup each, of asiago, parmesan, and mozzarella along with fresh basil.

 

Duke's Mayonnaise for Tomato pie - Leslie Anne Tarabella1/2 cup of Dukes Mayonnaise and two eggs were mixed together in a bowl, keeping some of the cheese out for the topping.

Tomato pie - Leslie Anne TarabellaHere’s the secret ingredient. Chef Paul Prudhomme’s Pizza & Pasta Magic. It’s a combination of Italian spices that also adds a tiny touch of crushed red pepper for a little kick.

*update – several of you had trouble finding the Pizza and Pasta Magic, and after I bought it, I couldn’t find it again, but any pizza/Italian seasoning should work. This one is just very good.

Tomato pie - Leslie Anne TarabellaHomegrown!  Layer the drained tomatoes with the cheese/mayo mixture.

 

Tomato pie - Leslie Anne TarabellaTop with cheese and another sprinkling of basil. (I also had fresh oregano growing and totally forgot to use it, but wouldn’t that have been good?).



Tomato pie - Leslie Anne TarabellaAnd look at this bubbling, toasty, cheesy treat! The addition of the traditional Italian ingredients almost made it like a deep dish pizza.

 

Tomato pie - Leslie Anne Tarabella

The boys in the house actually loved it much more than my regular tomato pie, so once again, my mixed marriage of Southern/Northern/American/Italian has found another way to settle into our everyday lives. Mangiare bene, y’all!

 

Leave a Reply

    1. That’s why I had to buy mine this year. I’m growing the little cherry size, which should be ready in a week or two, but not suitable for a pie! And remember . . . Piggly Wiggly is your friend.

  1. This looks fabulous! I am hoping to find some more tomatoes. They go fast at the markets around here! Our plants have ONE lonely tomato on them!

    1. You can use your one tomato for a little tart, which is what they always called my cousin Rosie Belle.

  2. Leslie Anne, I love tomato pie and I have my homegrown tomatoes out the wazoo. I would share if you weren’t stuck off in that beautiful little place you live! You have inspired me to make the pie! Happy Tuesday!

  3. Leslie Anne,

    This looks wonderful I want to try it but you said nothing about the crust. Did you make your own or buy a ready made crust?

    Thanks much. Always enjoy your blog.

  4. I haven’t seen that Paul Prudhomme Pizza Pasta Magic, I’ve got to try that!! Yum, you can’t beat a southern tomato pie, and yours looks fantastic!

    1. Thanks Jenna. I either bought the spice at Publix or Piggly Wiggly. It’s great on lots of things.

  5. This is what I’ll make with those home grown tomatoes from the Fairhope Farmers Market (behind library on Thursdays)! I’m reading while on hold to hash out our first college billing statement (sticker shock!) so I may have missed it but did you tell us how you made the crust?

  6. I made this last night, and it is delicious! Since I was unable to find Chef Prudhomme’s Pizza and Pasta Magic, I had to substitute with Italian seasoning. It was still yummy. I used ready made crust, because I didn’t have time to make my own and refrigerate it. That was the first time I had ever cooked my onions and garlic in the microwave, and I liked it. It’s a great idea. Thank you for this recipe. I’ll definitely make it again.

    1. I usually take the time and sauté the onions in my cast iron skillet, but time was of the essence. So glad you enjoyed it and thanks for reading!

  7. Your pie looks absolutely delicious!!! I just went and got all of the ingredients – but could find the Chef Paul’s spice in Publix……..I guess I will just wing it with ital seasoning and a pinch of red pepper. How long did you cook it – about 30 min? Really love reading your column!!

    1. I guess I got the spice mix at Piggly Wiggly then. Can’t remember. Anyway, I know I didn’t put the time to bake down, but it will probably vary depending upon how many layers, etc . . . I baked mine at 350° for 25-30 minutes. Just until the eggs make it firm is fine. Enjoy!

  8. Holy tomato, this looks delicious!! I am going to make this for my next girls’ night in. My husband is also Italian but, unfortunately, he does not like tomatoes. Crazy, right?!

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