My Tomato Pie started out as a typical Southern Tomato Pie with a twist. I am not a fan of pie crust so my daughter in love, Danielle suggested I use biscuits. Great! Even more southern. However when I start creating with tomatoes and cheese, somehow basil jumped in the pie. Than I felt like I needed to add caramelized onions and that’s when this southern pie, went Italian. A match made in heaven.
1can of butter flakey biscuits in the can, separate each biscuit in half
3-4 jumbo tomatoes, really big tomatoes, sliced
1 teaspoon of salt
Enough basil leaves to cover tomatoes
1 small onion, sliced, separate rings and cut in half
2 Tablespoons butter
1 Tablespoon of Olive oil
2 a Tablespoons of granulated sugar
Parmesan cheese shreds, about a cup to cover tomato layer
1 cup mayonnaise
2 cups mozzarella cheese, grated
Preheat oven to 400 degrees. Spray a deep dish pie pan with nonstick cooking spray. Place biscuits that you have separated in half in pie pan to form a pie crust on the bottom of pie pan and the sides of the pie pan. Bake about 8 minutes. Your biscuit crust will come out puffy. Use a Tablespoon to smash the biscuits down on the bottom and sides of pan. This will create room to fill your pie crust.
Place sliced tomatoes in a colander. Line the bottom and sides keeping tomatoes separate. Sprinkle with salt and let them drain the liquid a minimum of an hour. This can be done ahead and the night before if you prefer. After an hour place tomatoes on paper towels and blot excess liquid from tomatoes. This is important so your crust is not soggy.
To caramelize the onions, melt butter and olive oil in a skillet. Add onion slices and once onions start getting translucent, add 2 Tablespoons of sugar. Cook on low heat and watch them, the onions go from sweet caramelization to burned quickly. Set aside.
Place a layer of tomatoes on the bottom of the pie crust.
Add basil leaves to cover the tomatoes. Next add the caramelized onions and top with Parmesan shreds.
Top Parmesan shreds with the next layer of tomatoes.
In a bowl, combine the mayonnaise and 2 cups of grated Mozzerella cheese. Spread over the top of the tomatoes and bake at 375 degrees for 30 minutes until hot and bubbly. Let set 10 minutes and serve warm. Enjoy!