“Tomato Pie is my husband's all-time favorite dinner,” writes Tupelo CSA member Emily Jarrett. “And we like our tomato pie simple.” And if you have wheat or diary restrictions in your family, this recipe even tastes good further simplified. “Our daughter Maggie got a simple variation with a gluten-free crust and no cheese.”
Emily’s Simple Tomato Pie
- 1 pre-cooked 9-inch pie crust
- 2 large tomatoes, sliced
- shredded mozzarella
- 3-4 fresh basil leaves, julienned
Pre-bake a pie crust until baked, but not brown. (Sometimes I make my own, but I will also use a Pillsbury roll-out pie cruets.)
Sprinkle shredded mozzarella in the bottom of baked crust, then layer the 2 large sliced tomatoes on top. Sprinkle the top with the julienned basil, olive oil, salt, and pepper.
Bake at 350-degrees Fahrenheit until cheese bubbles and tomatoes are looking good!