Paula Deen's Tomato Pie

There's nothing quite like the taste of a tomato right off the vine. No washing, no salt - just biting into the flesh and tasting the flavors of the fruit inside. And then cleaning the seeds off your shirt because taking bites of raw tomatoes can be kind of dangerous.

Fresh tomatoes are one of the top reasons I love summer and put up with the tedium and dirtiness of planting, digging, watering, weeding and staking a garden each year. And this year was no different. I had planned on growing all kinds of new, fancy veggies, but as usual, I planted a variety of tomato plants, a few eggplants and a bunch of peppers. Oh, and an entire potted herb garden on my deck - need that fresh flavor!

At the height of my tomato season, which was early October (FINALLY!), I made one of my absolute favorite recipes, and I think I'm finally getting close to getting it right.

Several summers ago, I was searching for a recipe that called for tomatoes. I love them, and I had a bunch of them. I stumbled across Paula Deen's tomato pie recipe, and it sounded like heaven in a pie shell. The only thing non-Paula about it was that there was NO BUTTER!

Now, I have to admit, this is blog-cheating, because I found this on Food Network's website, but hey - a good recipe's a good recipe, right?

So here it is:

Tomato Pie

Ingredients

• 4 tomatoes, peeled and sliced
• 10 fresh basil leaves, chopped
• 1/2 cup chopped green onion
• 1 (9-inch) prebaked deep dish pie shell
• 1 cup grated mozzarella
• 1 cup grated cheddar
• 1 cup mayonnaise
• Salt and pepper

Instructions

• Preheat oven to 350 degrees F.
• Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
• Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
• To serve, cut into slices and serve warm.

 Notes

1. I'm still mastering the skill of a no -soggy pie. Salt is a key ingredient in drying vegetables. First, get the seeds out of the tomato. Second, slice the tomato. Third, GENEROUSLY salt the tomato with kosher salt and let that salt pull the moisture out of the tomato for as long as you have. Paula suggests ten minutes, but I'd go longer. After that, wipe the salt and remaining juice off of your tomato slices with a paper towel. 
2. Paula Deen, God love her, is the queen of high-fat cooking. I use reduced-fat cheese, and the recipe tastes wonderful.
3. I'm Miracle Whip, not mayonnaise. Use what makes you happiest.

I really hope you enjoy this as much as I do. The flavor combination is out of this WORLD!