Southern Tomato Pie

By vealam

Ingredients

• 2-28oz cans Muir Glen Organic diced tomatoes, drained, or 4 cups fresh seeded and diced beefsteak tomatoes
• 28oz can Muir Glen Organic fire roasted diced tomatoes, drained
• 2 tbs fresh thyme, chopped
• 1 medium yellow onion
• 4 cloves garlic
• 2 tbs olive oil
• 2 tbs fresh parsley, chopped
• 1/2 tsp kosher salt
• 1 tsp fresh ground pepper
• 1/2 cup grated Fontina
• 1/2 cup grated Parmesan cheese
• 1/2 cup aioli or mayonnaise
• 1/4 tsp salt
• Tabasco sauce

Details

Servings 30
Preparation time 30mins
Cooking time 30mins
Adapted from muirglen.com

Preparation

Step 1

Preheat oven to 375 degrees.

Prick the piecrust all over with a fork and blind bake it on the middle rack of the oven for 20 minutes. Set on a rack to cool. (Pie crust can be made the day before).

Drain all the tomatoes well, reserving juice for another use.

Thinly slice onions, mince the garlic and chop the fresh thyme, then toss with tomatoes, along with 2 tbs olive oil. Spread out the tomato mixture on a sheet pan and roast at 375 degrees for 45-60 minutes on the upper racks of the oven until slightly dry and lightly browned.

Combine cheeses and aioli. Season to taste with salt and a dash or two of hot sauce. Set aside.

Combine roasted tomato mixture with chopped parsley, salt and pepper. Spread mixture in an even layer across the bottom of your baked piecrust. Dollop the cheese topping on the pie carefully spreading it out, trying not to mix it with the tomatoes below.

Bake the pie at 375 degrees on the top rack of the oven for 30-40 minutes until the top is lightly browned. Cool to room temperature before serving, or chill completely. Slice into wedges. This pie is wonderful as leftovers. Serve for brown bag lunch with a green salad.