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Heirloom Tomato Pie

 2-3 Witten's homegrown heirloom tomatoes
 1 cup shredded cheddar cheese
  cup parmesan cheese
 ¾ cup mayonnaise
 2 cloves garlic
 2 tsp lemon juice
 1 Witten’s homegrown candy onion
 5 fresh basil leaves
 1 Pie Crust
1

Slice tomatoes 1/4 inch thick and remove most of the seeds. Salt liberally and rest for 30 minutes on a wire rack lined with paper towels to remove excess moisture.

2

While tomatoes are drying out, pre-bake pie crust according to package directions.

3

Mix mayo, garlic, lemon juice and cheddar cheese together.

4

Sprinkle Parmesan cheese into bottom of baked pie crust.

5

Blot tomatoes dry with a paper towel and layer into pie crust, seasoning with pepper to taste between each layer.

6

Thinly slice onion and add a layer on top of tomatoes.

7

Chop basil and sprinkle on top of onions.

8

Spread mayo mixture on top and bake for 30-40 minutes or until golden brown.

9

Rest for at least 10 minutes before serving